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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Easy dish to prepare and a good introduction to tofu! Ingredients:
1/2 cup vegetable stock |
1/3 cup hoisin sauce |
1 tablespoon sherry wine |
1/3 cup ketchup |
1 teaspoon hot pepper sauce |
1 lb uncooked chinese noodles (or other egg noodles) |
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
5 cloves garlic, minced |
1 lb firm tofu, cut into 1/2 inch cubes |
2 cups mung bean sprouts |
1 tablespoon cornstarch, disolved in |
2 tablespoons water |
2 green onions, slivered for garnish |
Directions:
1. In a bowl combine Hoisin,stock, sherry, ketchup,& hot pepper sauce, set aside Cook the noodles as per package instructions, drain rinse under cold water.
2. Toss noodles with the sesame oil and place on a serving platter place in warm oven.
3. Heat a wok or skillet, put in veggie oil, add garlic stir fry about 10 seconds.
4. Add tofu and cook 2 minutes.
5. Add reserved sauce, stir cook 1 minute.
6. Add bean sprouts cook 1 minute.
7. Add disolved corn starch, stir until it comes to a boil.
8. Pour the mixture over the noodles.
9. Garnish with green onions.
10. Serve.
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