Portobello Ma Po Tofu

• 1 tablespoon canola oil
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 4 portobello mushroom caps, gills removed, chopped
• 1 tablespoon chile-garlic paste
• 1-2 tablespoons chili oil
• 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 extra- firm tofu, cut into 1/2-inch cubes
• 1/4 lb ground pork
• 1 8-ounce can water chestnuts, rinsed and coarsely chopped
• 2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch

1. 1. Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add pork and brown, Add mushrooms and chile paste and chile oil to taste, and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
2. 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. 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.Add in chopped scallions. Gently stir and blend well. Dish out and serve hot

canola oil, garlic, fresh ginger, portobello mushroom caps, chilegarlic, chili oil, mushroom broth, sherry, soy sauce, brown sugar, ground pork, water chestnuts, stalks of leeks, water, cornstarch

Taken from www.epicurious.com/recipes/member/views/portobello-ma-po-tofu-50029160 (may not work)