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MIND BODY MEDICINE


EAT: CHINESE BRAISED MUSHROOMS AND TOFU

4 servings (about 1 cup each)

Tofu may help to preserve skin-firming collagen because it is rich in isoflavones.

Ingredients

  • 1 tablespoon canola oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 4 Portobello mushroom​ caps, gills removed, chopped
  • 1 tablespoon chili-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 14-ounce package firm tofu, cut into 1/2-inch cubes
  • 1 8-ounce can water chestnuts, rinsed and coarsely chopped
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch

Directions

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 chili-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.