1/2 c  Vegetable broth
1/3 c  Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c  Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3    Garlic cloves, minced
1 lb Firm tofu, cut to 1/2" cubes
2 c  Mung bean sprouts
1 tb Cornstarch mixed with 2
-- tablespoons water
2    Green onions, slivered

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.