Chinese Braised Mushrooms & Tofu
- Number of Servings: 4
Ingredients
1 tablespoon canola oil4 cloves garlic, minced4 portobello mushroom caps, gills removed, chopped1 1/4 cups vegetable broth2 tablespoons sherry2 tablespoons reduced-sodium soy sauce2 teaspoons brown sugar1 14-oz package water-packed firm tofu, cubed1 8-oz can water chestnuts, rinsed and chopped 1 tablespoon water1 1/2 teaspoons cornstarch
Heat oil in 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.
Serving Size: makes 4 plates
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
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.
Serving Size: makes 4 plates
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 374.0 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.5 g
- Protein: 12.0 g
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