Red Cooked Tofu

Red Cooked Tofu is a flavorful and satisfying dish that originates from Chinese cuisine. It features firm tofu simmered in a rich and aromatic sauce, resulting in a dish with a deep, savory flavor.

Red Cooked Tofu is known for its luscious and robust flavors. The dish gets its name from the deep red color of the sauce, which is achieved through braising the tofu in a combination of soy sauce, Shaoxing wine (or dry sherry), and other seasonings. The sauce is infused with ingredients like ginger, scallions, and carrots, which add depth and complexity to the dish.

To prepare Red Cooked Tofu, the tofu is cut into bite-sized pieces and simmered in the flavorful sauce until it absorbs the surrounding flavors. The gentle cooking process allows the tofu to soak up the rich sauce while retaining its delicate texture. As the tofu cooks, it becomes infused with the savory and umami flavors of the sauce, resulting in a delightful combination of tastes and textures.

The addition of vegetables like carrots provides a fresh and vibrant element to the dish, adding color and crunch. The scallions, both the whites and greens, are used to enhance the aroma and provide a subtle onion-like flavor. The combination of these ingredients creates a harmonious blend of flavors that perfectly complements the tofu.

Red Cooked Tofu can be enjoyed as a main course accompanied by steamed rice or served as a part of a larger Chinese-style meal. It is a popular vegetarian dish, loved for its satisfying taste and nourishing qualities. With its bold flavors and comforting nature, Red Cooked Tofu is a versatile and delicious addition to any table.

SERVES: 4

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 tablespoons lower-sodium soy sauce; more as needed
• 1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 14-ounce packages firm tofu, cut into 1-inch pieces
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons arrowroot or cornstarch

INSTRUCTIONS:

1. In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and pepper. Bring the mixture to a simmer over medium-high heat, stirring once or twice. Cover the saucepan, reduce the heat to low, and simmer gently for 5 minutes.
2. Add the tofu to the saucepan, cover it again, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, approximately 10 minutes.
3. In a small bowl, whisk together the seasoned rice vinegar and arrowroot (or cornstarch) until smooth. Stir this mixture into the stew, being careful not to break up the tofu. Cook, stirring gently, until the sauce thickens, which should take about 1 minute.
4. Taste the stir-fry and adjust the seasoning by adding more soy sauce if desired. Sprinkle the dish with the sliced scallion greens. Serve the tofu and vegetable stir-fry while it’s hot.

NUTRITIONAL INFORMATION:

PER SERVING

• 350 CALORIES | 34G PROTEIN | 20G CARB | 18G TOTAL FAT | 2.5G SAT FAT |
  4G MONO FAT | 10G POLY FAT | 0MG CHOL | 960MG SODIUM | 6G FIBER

NOTE:

• Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. This easy, aromatic stew is delicious served over cooked rice or mustard greens.