Categories: Vegetarian

Ingredients

• 1/2 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoons minced fresh ginger
• 2 portobello mushroom caps, gills removed, chopped
• 1/2 tablespoon chile-garlic sauce, (see Note)
• 3/4 cups mushroom broth, or vegetable broth
• 1 tablespoons dry sherry, (see Tip)
• 1 tablespoons reduced-sodium soy sauce
• 1 teaspoons brown sugar
• 1 7-ounce package firm tofu, cut into 1/2-inch cubes
• 1 4-ounce can water chestnuts, rinsed and coarsely chopped
• 1/2 tablespoon water
• 3/4 teaspoons cornstarch

Directions

1. 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.

2. 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.

3. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

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