Red-Cooked Tofu
From: Fine Cooking MagazineRed-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.
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 reduced-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
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
Directions
1. In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 teaspoon pepper. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes.
2. 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. Add more soy sauce to taste, sprinkle with the scallion greens, and serve.
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