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 ea 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 ea 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.