Recipe of the Month: Chinese Braised Mushrooms and Tofu

  This month’s recipe – Chinese Braised Mushrooms and Tofu – is in honor of Chinese New Year and is inspired by Ma Po Tofu, a classic dish from the Sichuan province of China. This vegetarian version uses Portobello mushrooms instead of ground pork or beef. Ingredients  1 tablespoon Canola Oil  4 cloves Garlic, Minced  2 teaspoons Ginger, Fresh, Minced 4 Portobello Mushroom Caps, Gills Removed, Chopped  1 tablespoon Chile (or Chili)-Garlic Sauce* 1-1/4 cups Mushroom or Vegetable Broth  2 tablespoons Dry Sherry* 2 tablespoons Soy Sauce, Reduced Sodium 2 teaspoons Brown Sugar  14 ounces Tofu, Firm, Cut into 1/2-Inch Cubes  8 ounces Water Chestnuts, Canned, Rinsed, Coarsely Chopped  1 tablespoon Water  1-1/2 teaspoons Cornstarch  Heat oil in a large saucepan over medium heat. Add garlic and ginger, and cook about 30 seconds, stirring until fragrant. Add mushrooms and chile-garlic sauce and cook 4 to 6 minutes, stirring occasionally, until most of the mushroom liquid has evaporated.  Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts, and bring to a simmer. Cook for 10 minutes to blend flavors, stirring occasionally and adjusting the heat as necessary to maintain a simmer.  Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer about 2 minutes until the sauce is thickened. Serve with brown rice.  Makes 4 servings. *Cooking Sherry can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store. Adjust the amount of chile-garlic sauce to vary the spiciness.