Chinese Braised Mushrooms and Tofu
194
Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.
Ingredients
| 1 | tablespoon |
canola oil
|
|
| 4 | cloves |
garlic
minced |
|
| 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
dry |
|
| 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
|
Directions
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.
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?
