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 tablespoon dry sherry, (see Tip)
• 2 tablespoon reduced-sodium soy sauce
• 2 teaspoons brown sugar
• 1 14-ounce p firm tofu, cut into 1/2-inch cubes
• 1 8-ounce ca water chestnuts, rinsed and coarsely chopped
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch

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Cooking Directions

Step 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.

Step 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.

Step 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.