This month’s recipe – Chinese Braised Mushrooms and Tofu – is in honor of Chinese New Year and is inspired by Ma Po Tofu, a classic dish from the Sichuan province of China. This vegetarian version uses Portobello mushrooms instead of ground pork or beef. Ingredients 1 tablespoon Canola Oil 4 cloves Garlic, Minced 2 teaspoons Ginger, Fresh, Minced 4 Portobello Mushroom Caps, Gills Removed, Chopped 1 tablespoon Chile (or Chili)-Garlic Sauce* 1-1/4 cups Mushroom or Vegetable Broth 2 tablespoons Dry Sherry* 2 tablespoons Soy Sauce, Reduced Sodium 2 teaspoons Brown Sugar 14 ounces Tofu, Firm, Cut into 1/2-Inch Cubes 8 ounces Water Chestnuts, Canned, Rinsed, Coarsely Chopped 1 tablespoon Water 1-1/2 teaspoons Cornstarch Heat oil in a large saucepan over medium heat. Add garlic and ginger, and cook about 30 seconds, stirring until fragrant. Add mushrooms and chile-garlic sauce and cook 4 to 6 minutes, stirring occasionally, until most of the mushroom liquid has evaporated. Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts, and bring to a simmer. Cook for 10 minutes to blend flavors, stirring occasionally and adjusting the heat as necessary to maintain a simmer. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer about 2 minutes until the sauce is thickened. Serve with brown rice. Makes 4 servings. *Cooking Sherry can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store. Adjust the amount of chile-garlic sauce to vary the spiciness.