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.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (39%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.4mg||0 %|
|Sodium 1291.7mg||45 %|
|Potassium 126.1mg||3 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 14g|
|Protein 1.9g||3 %|
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Calories per serving: 101
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