Ma Po Tofu

Chinese Braised Mushrooms and Tofu

Ingredients:


1 Tablespoon oil
4 cloves garlic, minced or 2 teaspoons prepared garlic
2 teaspoons minced fresh ginger
1 4.5 ounce can mushrooms, drained & chopped
1 tablespoon chile-garlic sauce
1 1/4 cups vegetable broth
2 Tablespoons dry sherry, rice wine, or water
2 Tablespoons 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 or 2 green onions, thinly sliced
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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, 3 to 4 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.

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  Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.  Sprinkle thinly sliced green onions on top.  Serve over rice.
  
  

Serves 4