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Ingredients
| 1 | tablespoon | canola oil |
| 4 | cloves | garlic minced |
| 2 | teaspoons | minced fresh ginger |
| 4 | portobello mushroom caps gills removed, chopped | |
| 1 | tablespoon | chile-garlic sauce (see Note) |
| 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 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 |
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