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Chinese Braised Mushrooms and Tofu Recipe


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     Chinese Braised Mushrooms and Tofu

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40 minutes

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)
1 1/4 cup(s) mushroom broth or vegetable broth
2 tablespoon(s) dry sherry (see Tips)
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

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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