Chinese Braised Mushrooms & Tofu

Name: Chinese Braised Mushrooms and Tofu
Yield: 4
Cuisine: Asian
Ingredients: canola oil; garlic; ginger; mushrooms, portabello; chili garlic sauce; stock; sherry; soy sauce, sodium reduced; brown sugar; tofu; water chestnuts; water; cornstarch

Submitted by happyzhangbo

Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

TABLESPOON CANOLA OIL

CLOVES GARLIC
minced

TEASPOONS GINGER
freshly minced

MUSHROOMS, PORTABELLO
gills removed, chopped *

TABLESPOON CHILI GARLIC SAUCE *

1 ¼

CUPS STOCK
mushroom or vegetable

TABLESPOONS SHERRY
dry

TABLESPOONS SOY SAUCE, SODIUM REDUCED

TEASPOONS BROWN SUGAR

OUNCES TOFU
1 package, firm, cut into 1/2 inch cubes

OUNCES WATER CHESTNUTS
1 can, rinsed and coarsely chopped

TABLESPOON WATER

1 ½

TEASPOON CORNSTARCH

Directions

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. 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.

Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.