Chinese Braised Mushrooms & Tofu

1 tablespoon canola oil
4 cloves garlic, minced
4 portobello mushroom caps, gills removed, chopped
1 1/4 cups vegetable broth
2 tablespoons sherry
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 14-oz package water-packed firm tofu, cubed
1 8-oz can water chestnuts, rinsed and chopped
1 tablespoon water
1 1/2 teaspoons cornstarch

Garnish with green onions

Serve with rice or quinoa

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.