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
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. Serve with brown rice.
Note- Chile-garlic sauce (also labeled chili-garlic sauce, or
paste) is a blend of ground chiles, garlic, and vinegar. It can be
found in the Asian section of large supermarkets and will keep
for up to 1 year in the refrigerator.
Tip- Cooking sherry can be high in sodium. Instead, look for dry
sherry with other fortified wines in your wine or liquor store.
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