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Monday, May 18, 2009

Red Cooked Tofu

Global Cuisine > Chinese > Red Cooked Tofu
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Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 3

Ingredients :

4 medium scallions, thinly sliced (white and green parts separated)
2 medium carrots, cut into small dice
1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
6 Tbs. reduced-sodium soy sauce; more as needed
1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
1-1/2 Tbs. minced fresh ginger
2 tsp. granulated sugar
Freshly ground black pepper
2 14-oz. packages firm tofu (cut into 1-inch pieces)
2 Tbs. seasoned rice vinegar
2 tsp. arrowroot or cornstarch

Method :

1. In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper.

2. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes.

3. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 5 minutes.

4. In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute.

5. Add more soy sauce to taste, sprinkle with the scallion greens, and ready for serve.

Global Cuisine > Chinese > Red Cooked Tofu
122 of 177 < prev next >


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