This Chinese side-dish features Vegetable broth 3 ea Garlic cloves, minced, Hoisin sauce 1 lb Firm tofu, cut to 1/2″ cubes, Rice wine/dry sherry 2 c Mung bean sprouts. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ma Po
Description
This Chinese side-dish features Vegetable broth 3 ea Garlic cloves, minced, Hoisin sauce 1 lb Firm tofu, cut to 1/2" cubes, Rice wine/dry sherry 2 c Mung bean sprouts. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce.
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Set aside.
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Place a wok over high heat, when hot, add vegetable oil.
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Add garlic & stir for 5 seconds.
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Add tofu & stir fry for 2 minutes.
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Stir in reserved sauce & cook 1 minute.
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Add bean sprouts & cook another minute.
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Add dissolved cornstarch & stir till sauce thickens.
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Serve over noodles tossed in sesame oil or over steamed rice..
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Garnish with onions.
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Madhur Jaffrey, "World of the East Vegetarian Cookbook"
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 391.2kcal
- % Daily Value *
- Total Fat 38.1g59%
- Saturated Fat 6.0g30%
- Cholesterol 0.0mg0%
- Sodium 799.5mg34%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 0.3g2%
- Sugars 8.2g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bean, broth, chinese, cloves, cornstarch, cubes, cut, firm, frying, garlic, green, hoisin, hot, ketchup, minced, mixed, mung, oil, onions, rice
