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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.
