Red-Cooked Tofu
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound firm tofu
- ½cup plus 1½ tablespoons peanut oil
- 8scallions, trimmed and cut into three-inch lengths on a slant
- 2tablespoons coarsely chopped garlic
- 2tablespoons rice wine or dry sherry
- 2tablespoons hoisin sauce
- 1tablespoon light soy sauce
- 1tablespoon dark soy sauce
- 1teaspoon sugar
- 1cup chicken stock
- 1tablespoon Oriental sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
550 calories; 46 grams fat; 8 grams saturated fat; 19 grams monounsaturated fat; 18 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 21 grams protein; 584 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the tofu into pieces 1 inch by 1 inch by 3 inches. Place them on paper towels to drain for 10 minutes.
- Step 2
Heat a wok or skillet and add the ½ 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.
- Step 3
Discard the oil and reheat the wok or skillet. Add the 1½ 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.
- Step 4
Add the sesame oil, gently stir, then serve.
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