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Scott Phillips

Servings: 4

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. If you’re not a big tofu fan, this easy, aromatic stew might change your mind.


  • 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

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 960
  • Carbohydrates (g): 20
  • Fiber (g): 6
  • Protein (g): 34


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

    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.

The stew is delicious served over cooked rice or mustard greens.


Rate or Review

Reviews (6 reviews)

  • Tinsley204 | 10/18/2018


  • hoydich | 02/16/2015

    This is the best tofu recipe I have ever made. It's simple, has delicious flavor and no added fat. Also, I almost always have all of the ingredients on hand. I often mince and freeze ginger and fresh ginger is a must in this recipe. Doesn't get any better.

  • McFrazzled | 11/25/2010

    I'm only lukewarm about tofu, but I like the sauce so much that I've made this several times. My daughter will also eat this, though she generally avoids tofu. I double the sauce ingredients and add some broccoli too.

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