Red-Cooked Tofu, Family Style
- Total Time
- 25 minutes
- Rating
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Ingredients
- 1pound firm bean curd
- 8whole scallions
- ½cup, plus 1½ tablespoons, peanut oil
- 2tablespoons coarsely chopped garlic
- 2tablespoons rice wine
- 2tablespoons hoisin sauce
- 1tablespoon light soy sauce
- 1tablespoon dark soy sauce
- 1teaspoon sugar
- 1cup chicken stock
- 1tablespoon sesame oil
Nutritional analysis per serving (4 servings)
206 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 13 grams protein; 582 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.
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Preparation
- Step 1
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.
- Step 2
At a slight diagonal, cut the scallions into 3-inch pieces.
- Step 3
Heat a wok or large saute pan until it is hot. Add ½ 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.
- Step 4
Drain and discard the oil. Wipe the wok clean, reheat and add the remaining 1½ 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.
Private Notes