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Name: Chinese Braised Mushrooms & Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tablespoon canola oil; 4 cloves garlic minced; 2 teaspoons minced fresh ginger; 4 portobello mushroom caps gills removed, chopped; 1 tablespoon chile-garlic sauce (see Note); 1 1/4 cups mushroom broth or vegetable broth; 2 tablespoons dry sherry (see Tip); 2 tablespoons reduced-sodium soy sauce; 2 teaspoons brown sugar; 1 14-ounce package firm tofu cut into 1/2-inch cubes; 1 8-ounce can water chestnuts rinsed and coarsely chopped; 1 tablespoon water; 1 1/2 teaspoons cornstarch

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INGREDIENTS

1 tablespoon canola oil
4 cloves garlic ; minced
2 teaspoons minced fresh ginger
4 portobello mushroom caps ; gills removed, chopped
1 tablespoon chile-garlic sauce ; (see Note)
1 1/4 cups mushroom broth ; or vegetable broth
2 tablespoons dry sherry ; (see Tip)
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu ; cut into 1/2-inch cubes
1 8-ounce can water chestnuts ; rinsed and coarsely chopped
1 tablespoon water
1 1/2 teaspoons cornstarch

Servings

INSTRUCTIONS

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.

NOTES

Per serving : 181 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 11 g Protein; 5 g Fiber; 545 mg Sodium; 599 mg Potassium

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Chinese Braised Mushrooms & Tofu

1 tablespoon canola oil
4 cloves garlic minced
2 teaspoons minced fresh ginger
4 portobello mushroom caps gills removed, chopped
1 tablespoon chile-garlic sauce (see Note)
1 1/4 cups mushroom broth or vegetable broth
2 tablespoons dry sherry (see Tip)
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu cut into 1/2-inch cubes
1 8-ounce can water chestnuts rinsed and coarsely chopped
1 tablespoon water
1 1/2 teaspoons cornstarch

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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Nutrition

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Serving Size: 1 Serving (124g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 33 (33%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 1013.2mg		35 %
Potassium 473.8mg		12 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 10.8g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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