- 1/2 cup vegetable stock
- 1/3 cup hoisin sauce
- 1 Tbsp. rice wine or dry sherry
- 1/3 cup ketchup
- 1/2 tsp. hot pepper sauce
- 1 pound uncooked Chinese noodles or other egg noodles
- 1 Tbsp. sesame oil
- 1 Tbsp. canola oil
- 3 cloves garlic, minced
- 1-1/2 packages Morinaga Silken Tofu - Firm
- 2 cups mung bean sprouts
- 1 Tbsp. cornstarch dissolved in 2 Tbsp. water
Cut tofu into half inch cubes. In a small bowl, combine stock, hoisin sauce, rice wine or sherry, ketchup, and pepper sauce. Set aside.
Prepare noodles according to package directions. Drain, rinse under cold water, and drain again. Toss gently with sesame oil, then set aside on serving dish.
Heat large frying pan over medium-high heat. Add canola oil to coat pan sides. Add garlic and cook, stirring, about 5 seconds. Add tofu and cook, stirring, 2 minutes. Stir in sauce and cook 1 minute. Add bean sprouts and cook 1 minute more. Add dissolved cornstarch and stir until sauce boils and thickens. Pour mixture over noodles and serve immediately.
Nutritional estimation calculated by USDA Nutrient Data Laboratory.