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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delightful meal that you can serve for the vegan family. Ingredients:
3/4 cup water |
3 tablespoons hoisin sauce |
1 teaspoon rice wine or 1 teaspoon dry sherry |
2 tablespoons catsup |
1/2 teaspoon hot sauce |
1 teaspoon sesame oil |
1 teaspoon canola oil |
3 garlic cloves, minced |
200 g firm tofu, cut to 1/2-inch cubes |
100 g enoki mushrooms |
500 g mung bean sprouts |
1 teaspoon all-purpose flour |
2 scallions, chopped |
Directions:
1. • In a small bowl, combine water, hoisin sauce, rice wine or sherry, catsup, hot sauce, flour. Set aside.
2. • Place a wok over high heat, when hot, add canola oil. Fry garlic & stir for 5 seconds. Add the mushrooms and fry for 1 minute.
3. • Add bean sprouts & cook another minute.
4. • Stir in reserved sauce & cook 1 minute.
5. • Add the tofu and simmer for 1 minute.
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