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Chinese Braised Mushrooms and Tofu

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Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.















1 tablespoon canola oil
4 cloves garlic
2 teaspoons ginger
freshly minced
4 mushrooms, portabello
gills removed, chopped
1 tablespoon chili garlic sauce
1 ¼ cups stock
mushroom or vegetable
2 tablespoons sherry
2 tablespoons soy sauce, sodium reduced
2 teaspoons brown sugar
14 ounces tofu
1 package, firm, cut into 1/2 inch cubes
8 ounces water chestnuts
1 can, rinsed and coarsely chopped
1 tablespoon water
1 ½ teaspoon 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 28829% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 463mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 27g
Vitamin A 4% Vitamin C 39%
Calcium 39% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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