Ma Po

• 34 cup water
• 3 tablespoons hoisin sauce
• 1 teaspoon rice wine or 1 teaspoon dry sherry
• 2 tablespoons catsup
• 12 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

1. In a small bowl, combine water, hoisin sauce, rice wine or sherry, catsup, hot sauce, flour.
2. Set aside.
3. Place a wok over high heat, when hot, add canola oil.
4. Fry garlic & stir for 5 seconds.
5. Add the mushrooms and fry for 1 minute.
6. Add bean sprouts & cook another minute.
7. Stir in reserved sauce & cook 1 minute.
8. Add the tofu and simmer for 1 minute.

water, hoisin sauce, rice wine, catsup, hot sauce, sesame oil, canola oil, garlic, firm tofu, enoki mushrooms, flour, scallions

Taken from www.food.com/recipe/ma-po-301881 (may not work)