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.

READER'S COMMENT:

"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...

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12 Reviews for Chinese Braised Mushrooms & Tofu

12/14/2011

Anonymous

Recommends this recipe

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!

Chinese Braised Mushroom and Tofu

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09/21/2010

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!

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08/12/2010

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! :)

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08/09/2010

Anonymous

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.

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