Title: Ma Po
Categories: Vegetarian Chinese
Yield: 6 Servings

1/2	c	Vegetable broth
1/3	c	Hoisin sauce
1	tb	Rice wine/dry sherry
1/3	c	Ketchup
1/2	ts	Hot sauce
1	tb	Sesame oil
1	tb	Vegetable oil
3		Garlic cloves, minced
1	lb	Firm tofu, cut to 1/2" cubes
2	c	Mung bean sprouts
1	tb	Cornstarch mixed with 2 - tablespoons water
2		Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

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