Chinese Braised Mushrooms & Tofu
INGREDIENTS
1 tablespooncanola oil
4 cloves garlic; minced
2 teaspoonsminced fresh ginger
4 portobello mushroom caps; gills removed, chopped
1 tablespoonchile-garlic sauce;
1 1/4 cupsmushroom broth; or vegetable broth
2 tablespoonsdry sherry;
2 tablespoonsreduced-sodium soy sauce
2 teaspoonsbrown sugar
1 14-ounce package firm tofu; cut into 1/2-inch cubes
1 8-ounce can water chestnuts; rinsed and coarsely chopped
1 tablespoonwater
1 1/2 teaspoonscornstarch
METHOD
1.Heat oil in a large saucepan over medium heat.
2.Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
3.Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
4.Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. 5.Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
6.Combine water and cornstarch in a small bowl.
7.Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.
