Braised Tofu with mushrooms

I have not posted in a while, mainly due to the fact that I am chronically tired again. Yep, I'm pregnant, with our third!

Mini Muffin is super busy, learning more than most almost-4 year olds. She's in gymnastics, swimming, she may be able to go to preschool, and may be in Tae Kwon Do, all of which she loves. She also is making great leaps in her education, already reading, writing, and doing some simple math.

Mocha Muffin is busy blowing our minds. He is the only kid in his swim class who actually swims. The other kids are close, but not quite at his level. Oh, and at 16 months, he's the youngest as well. He also apparently knows some numbers, as he's been bringing his numbers from his puzzle to me and telling me their names, correctly! EEK! I'd like to say its the nutrition, but its more than that LOL.

Tonight's dish was something I'd been wanting to make for quite a while, but never knew how. I finally found a recipe for it, here. I didn't measure, I modified, and it came out a tad salty, and the Muffin Man requested I leave out the scallions next time. They were a bit tough. But even the kiddos loved it. We served it over brown rice.

1 block tofu, sliced into large pieces, about 1/2" or less thick
4-8 white mushrooms, sliced
2 cloves garlic, pressed
soy sauce (again, I didn't measure, the recipe says 4-5 tsp)
sweet soy sauce to taste
2/3 C water
1 tsp corn starch added to water
1 tsp sweet chili sauce

Brown the tofu on both sides. Remove from pan and saute mushrooms, adding garlic at the very end. Add in water, and the rest of liquids. Boil until it thickens and the corn starch clears. Serve over rice.