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Cook The Issue #97
COOK THE ISSUE #97

red-cooked tofu

By jaclyne, member

February 21st, 2009

This was one of the quickest dishes in the magazine!  I love tofu...strange but I also love plain rice cakes which is more curious I think. My husband is just so so with tofu. I liked it better than him, he just thought it was okay. He quite liked the green onions in the dish but we both thought the cornstarch was a little much. I did think it could use a bit more something so next time I might add a little chinese or thai chili sauce to spice things up (like a ma po tofu) and maybe another veggie like peppers or something. I'll probably reduce the sauce instead of adding cornstarch.  Other reviewers had mentioned that it was too sweet but I quite liked the level of sweetness.  It balanced the rice wine quite nicely.


posted in: Gallery
Comments (4)

jaclyne writes: Hi texas foodie, my husband is in the same boat about tofu as you I think...he describes it as tasting like absolutely NOTHING! I think I like it just because I grew up with it in my Chinese food so it's actually something I'll crave...funny how people are partial to things just because it reminds them of home. Posted: 10:44 pm on February 23rd

Texas_Foodie writes: It has been fun. I have two recipes left...and this is one of them. I'm not totally offended by tofu, but I just think there are so many better tasting things that you can eat. My husband will not even try the tofu dish.

I have found so many good recipes...ones that I normally would not have tried...so I have decided that I may do this with the next issue! Posted: 9:04 pm on February 23rd

jaclyne writes: Hi Pielove, I have about 8 recipes left and a couple more soups. So sad that the end is near:(
Posted: 3:07 am on February 22nd

Pielove writes: Hey jaclyne! That tofu looks great-- are you almost done with the challenge?
pie Posted: 9:08 pm on February 21st

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.