Chinese Braised Mushrooms & Tofu

Chinese Braised Mushrooms & Tofu

13 Reviews
From: EatingWell Magazine, March/April 2009

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 meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)
  • 1¼ 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 ½-inch cubes
  • 1 8-ounce can water chestnuts, rinsed and coarsely chopped
  • 1 tablespoon water
  • 1½ teaspoons cornstarch


  • Active

  • Ready In

  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.
  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.
  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.
  • Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
  • Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 167 calories; 8 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 11 g protein; 38 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 125 IU vitamin A; 2 mg vitamin C; 215 mg calcium; 3 mg iron; 593 mg sodium; 593 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Reviews 13

June 25, 2014
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By: EatingWell User
Loved it! I loved this recipe! It was very easy. All the ingredients where fairly basic. It was very fast to make! It tastes great! All the ingredients went very well together. I am totally going to save this recipe!
December 14, 2011
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By: EatingWell User
A Keeper! Absolutely delicious~~I like to eat healthy but flavorful food and this dish definitely hit all the marks. I didn't have any sherry so I omitted it, cut the corn starch to 1tsp and at the end I added some bok choy for crunch and color. This is def a keeper, Thank you!
September 21, 2010
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By: lprain
Very good! We didn't have the sherry on hand, and substituted another hot sauce for the chili garlic sauce. Still came out excellent and was very easy to make. I (accidently) also purchased diced water chestnuts which cut down on the chopping a little. Next time I'd like to try adding some veggies - - - maybe broccoli or snow peas!
August 12, 2010
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By: valopez025
Just finished making this and it turned out really great! I had to substituted some of the ingredients but over all it came out very good. Instead of all purpose flour I used whole grain and it worked well. I also served it with some quinoa that i prepared like fried rice-- it had peas, carrots, corn, egg whites, and slices of turkey. Yummy! :)
August 09, 2010
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By: EatingWell User
Delicious! I couldn't find chile garlic sauce in my neighborhood, but with the garlic & fresh ginger it still has plenty of flavor. I halved the recipe for two, but still had leftovers, which my meat-loving husband ate for lunch the next day. Used Amy's mushroom soup for a thicker sauce. I have trouble finding vegetarian recipes that my husband will eat, so I'll definitely make this again.
March 31, 2010
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By: marthalovejoy
I'm a huge fan of this dish. Rich flavors, very satisfying. It's great with bulgur to sop up the juices and add some more complex carbohydrates.
March 17, 2010
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By: EatingWell User
Love it we have a 6 year old and a 3 year old and they loved it!!!! We are not huge hot fans plus with the kids i left out the chile garlic sauce and replaced it with a garlic sauce and more garlic. I am making it again for the 2nd time in 2 weeks
March 02, 2010
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By: alijim
I used BIG portabells and removed the gills, then chopped them. Added only half the tofu, but next time will use all. Be careful with the hot chile sauce....I started w/half and added until we were happy, lol. You can forget the brown rice; I added a little more broth to make it more like a soup. At end added some egg white to get that "egg drop soup" feeling. Next time will probably add some baby bok choy. DELICIOUS and versatile.....
September 30, 2009
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By: EatingWell User
Very tasty, Plenty of flavor. I made this in the morning, before work, minus the cornstarch. Then in the evening justed heated and thickened. Gave the flavors lots of time to develop. Took nowhere near 40 min to make, more like 15. I also used sliced "Babybella" mushrooms rather than the portabellas. Will certainly make again.
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