- 1 tbsp canola oil
- 4 cloves garlic, minced
- 2 tsp minced fresh ginger
- 14 oz. (400 g) cremini mushrooms, chopped
- 1 tbsp chil garlic sauce
- 1¼ cups mushroom or vegetable broth
- 2 tbsp dry sherry
- 2 tbsp reduced-sodium soy sauce
- 2 tsp brown sugar
- 1 14-ounce package firm tofu, cut into ½-inch cubes
- 1 8-ounce can water chestnuts, rinsed and coarsely chopped
- 1 tbsp water
- 1½ tsp cornstarch
INSTRUCTIONS:
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and ginger and cook for about 30 seconds. Add chopped mushrooms and chili garlic sauce. Cook and stir until the liquid from the mushroom has mostly evaporated, about 4-6 minutes.
- Add broth, dry sherry, soy sauce, brown sugar, tofu and water chestnuts. Bring to a simmer. Cook in a simmer for 10 minutes more.
- Combine 1 tbsp of water with 1 ½ tsp of cornstarch and stir well. Add the cornstarch mixture to the saucepan and simmer again to thicken the sauce, about 1-2 minutes.
Source: Salu-Salo Recipes
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