Serves: 4
Total Calories: 722

1 pound block firm tofu
2 tablespoons cornstarch
1/2 cup chicken broth (see Soups: Chicken Broth)
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon dark soy sauce
1 cup vegetable oil
2 tablespoons vegetable oil
2 tablespoons hoisin sauce
2 teaspoons finely chopped garlic

Cut tofu into 1/2-inch slices coat both sides of slices with the 2 tablespoons cornstarch. Mix broth, 1 tablespoon cornstarch, the sugar and soy sauce.

Heat 1 cup vegetable oil to 350° in wok. Fry tofu, 2 slices at a time, until light brown drain on paper towels. Repeat with remaining tofu. Cool 5 minutes cut each slice into 4 triangles. Place tofu on shallow platter. Pour oil out of wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add Hoisin sauce and garlic stir-fry 15 seconds. Stir in cornstarch mixture heat to boiling. Pour barbecue sauce over tofu.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 722
Calories from Fat: 545

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Braised Mushrooms with Lettuce
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Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies