Red-cooked tofu and chicken - FineCooking.com

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Red-cooked tofu and chicken

By Pielove, member

February 12th, 2009

We may be the only ones in this challenge, but we liked the tofu-- all three of us, including the four-year-old.  My usual tofu recipe is a stir-fry, which is even better-- the texture of tofu really benefits from the kiss of hot oil!  If you have children, I encourage you to try this recipe on them-- the squishy texture that many adults find so repugnant is quite appealing to some kids.  I did get very fresh tofu from our Korean mega-grocery and drained the tofu on paper towels for about 15 minutes before adding it to the braising liquid so that it would soak up more flavor.  Since the previous reviews were so bad, I also cooked some chicken drumsticks in the braising liquid for about 40 minutes on very low heat before adding the tofu-- the chicken was also excellent.  My understanding is that the braising liquid can be saved and re-used if you like-- try it on something with a lot of connective tissue!

  We served this with seared baby bok choi with garlic and oyster sauce-- that was good.  My husband found the tofu a bit bland and added an equal amount of Thai chili-garlic sauce.  My daughter enjoyed using her practice chopsticks (yellow) on the slippery tofu.


posted in: Gallery, Cook the Issue 97
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