Chinese Braised Mushrooms & Tofu
From EatingWell: 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.
- 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
- 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.
- 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.
- Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.
Tips & Notes
- 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.
Per serving: 181 calories; 8 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 17 g carbohydrates; 1 g added sugars; 11 g protein; 5 g fiber; 545 mg sodium; 599 mg potassium.
Nutrition Bonus: Calcium (22% daily value), Potassium (17% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, soy
- March/April 2009