Chinese Braised Mushrooms and Tofu

By Caryl

Ingredients

• 1 tablespoon(s) canola oil
• 4 clove(s) garlic, minced
• 2 teaspoon(s) minced fresh ginger
• 4 portobello mushroom caps, gills removed, chopped
• 1 tablespoon(s) chile-garlic sauce (see Tips & Techniques)
• 1 1/4 cup(s) mushroom broth or vegetable broth
• 2 tablespoon(s) dry sherry (see Tips & Techniques)
• 2 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) brown sugar
• 1 package(s) (14-ounce) firm tofu, cut into 1/2-inch cubes
• 1 can(s) (8-ounce) water chestnuts, rinsed and coarsely chopped
• 1 tablespoon(s) water
• 1 1/2 teaspoon(s) cornstarch

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

1.Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
2.Add broth, sherry, soy sauce, brown sugar, tofu, and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
3.Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

Tip: "Cooking sherry" can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

Nutritional Information (per serving)

Calories 181
Total Fat 8g
Saturated Fat 1g
Cholesterol --
Sodium 545mg
Total Carbohydrate 17g
Dietary Fiber 5g
Sugars --
Protein 11g