Cut tofu into 1/2 inch cubes, set aside.
Dissolve 1 tablespoon cornstarch with 2 tablespoons water, set aside.
In a small bowl, combine vegetable broth, hoisin sauce, rice wine, ketchup and hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable oil. Add garlic and stir for 5 seconds. Add tofu and stir fry for 2 minutes. Stir in reserved sauce and cook for 1 minute. Add bean sprouts and cook another 1 minute. Add dissolved cornstarch mixture and stir until the sauce thickens.
Serve over noodles or rice, drizzle with sesame oil and garnish with green onions.