Red-Cooked Tofu

Red-Cooked Tofu
Photo by Scott Phillips


  • ¼ cup Shaoxing (Chinese cooking wine) or dry sherry
  • 2 tsp. arrowroot or cornstarch
  • 4 medium scallions, thinly sliced (white and green parts separated)
  • 1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
  • Freshly ground black pepper
  • 2 Tbs. seasoned rice vinegar
  • 1-½ Tbs. minced fresh ginger
  • + 4 more ingredients
    • 6 Tbs. reduced-sodium soy sauce; more as needed
    • 2 14-oz. packages firm tofu, cut into 1-inch pieces
    • 2 medium carrots, cut into small dice
    • 2 tsp. granulated sugar

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 g...

View full recipe at Fine Cooking


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