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.
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.
Yum.
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.
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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