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Chinese Braised Mushrooms and Tofu

Chinese Braised Mushrooms and Tofu
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WebMD Recipe from

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.

Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes
  • 1 tablespoon
    canola oil
  • 4 cloves
    garlic, minced
  • 2 teaspoons
    minced fresh ginger
  • 4 caps
    portobello mushroom, gills removed, chopped
  • 1 tablespoon
    chile-garlic sauce
  • 1 1/4 cups
    mushroom broth or vegetable broth
  • 2 tablespoons
    dry sherry
  • 2 tablespoons
    reduced-sodium soy sauce
  • 2 teaspoons
    brown sugar
  • 1 8-ounce can
    water chestnuts, rinsed and coarsely chopped
  • 1 tablespoon
  • 1 1/2 teaspoons
  • 1 14-ounce package
    firm tofu, cut into 1/2-inch cubes
  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.


Nutritional Information

Makes: 4 servings
Serving Size: about 1 cup
  • Calories183
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates18 g
    • Dietary fiber5 g
  • Protein11 g
  • Sodium617 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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