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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

Description

Ma Po Tofu, A Classic Dish From The Sichuan Province Of China, Inspired This Recipe. The Original Is Made With Soft Tofu And Ground Pork Or Beef With Plenty Of Heat From Dried Chile Peppers And Sichuan Peppercorns. Portobello Mushrooms Stand In For The Me

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