Chinese Braised Mushrooms and Tofu

• 1 tablespoon canola oil
• 4 cloves garlic minced
• 2 teaspoons ginger freshly minced
• 4 each mushrooms, portabello gills removed, chopped
• 1 tablespoon chili garlic sauce
• 1 1/4 cups stock mushroom or vegetable
• 2 tablespoons sherry dry
• 2 tablespoons soy sauce, sodium reduced
• 2 teaspoons brown sugar
• 14 ounces tofu 1 package, firm, cut into 1/2 inch cubes
• 8 ounces water chestnuts 1 can, rinsed and coarsely chopped
• 1 tablespoon water
• 1 1/2 teaspoon cornstarch

1. Heat oil in a large saucepan over medium heat.
2. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
3. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
4. Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer.
5. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
6. Combine water and cornstarch in a small bowl.
7. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

canola oil, garlic, ginger freshly, mushrooms, garlic sauce, stock mushroom, sherry dry, soy sauce, brown sugar, water, water, cornstarch

Taken from recipeland.com/recipe/v/chinese-braised-mushrooms-tofu-49845 (may not work)