Red Cooked Tofu Recipes

RED-COOKED TOFU

Steps:

• Cut the tofu into pieces 1 inch by 1 inch by 3 inches. Place them on paper towels to drain for 10 minutes.
• Heat a wok or skillet and add the 1/2 cup peanut oil. When it is hot, deep-fry the tofu pieces on both sides until they are golden brown. Drain them well on paper towels.
• Discard the oil and reheat the wok or skillet. Add the 1 1/2 tablespoons of oil and stir-fry the scallions and garlic for 30 seconds. Add the rice wine, hoisin sauce, soy sauces, sugar and stock. Bring to a boil, add the fried tofu and cook over high heat for 10 minutes, or until the tofu has absorbed most of the sauce.
• Add the sesame oil, gently stir, then serve.

RED-COOKED TOFU, FAMILY STYLE

Steps:

• Cut the bean-curd cake into 1-inch-by-3-inch-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes.
• At a slight diagonal, cut the scallions into 3-inch pieces.
• Heat a wok or large saute pan until it is hot. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels.
• Drain and discard the oil. Wipe the wok clean, reheat and add the remaining 1 1/2 tablespoons of oil. Then add the scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil and give the mixture a final turn. Serve at once.

RED-COOKED TOFU

Steps:

• Cut the tofu blocks into 1-inch squares that are ½-inch thick. Pat dry with a paper towel.
• Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395°F. In two batches, deep-fry the tofu pieces until a brown skin forms on the outside, about 5 minutes. Use a skimmer to transfer the tofu to a paper-towel-lined plate.
• Remove all but 2 tablespoons of the vegetable oil from the wok. Add the garlic to the wok and stir-fry until it is fragrant, about 30 seconds. Add the pork and continue to stir-fry for another 30 seconds or until it is completely cooked.
• Add the shiitake mushrooms, bamboo shoots, 1½ cups water, the wine, both soy sauces, sugar, and pepper to the wok and bring the liquid to a boil.
• Put the tofu in a saucepan and pour the contents of the wok over the tofu. Bring the liquid to a boil, then cover and braise the tofu over medium heat for about 10 minutes, until the tofu has absorbed the flavor.
• In a small bowl, mix the tapioca starch with 2 tablespoons water to make a slurry. Stir this into the braising broth and cook until the broth has thickened, about 1 minute. Serve the tofu garnished with the julienned scallion.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.