Login to Save Like

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

Eating Well