BEST TOFU RECIPE -HOW TO MAKE RED-COOKED TOFU (红烧豆腐)
This is the best tofu recipe which can change your mind if you think tofu is tasteless and difficult to cook. It is called 红烧豆腐 (Hongshao tofu), which means 'red-cooked tofu' directly translated from those Chinese characters. It is called red-cooked because it involves the use of soy sauce (and in some cases chili oil) which turns it into a gorgeous reddish color.
Provided by KP Kwan
Categories Main
Time 50m
Number Of Ingredients 15
Steps:
- Cut and drain the tofu. Put the tofu in a tray, place a chopping board, and some heavy objects on top to press the excess water out.
- Cut the tofu into one-inch cubes. Coat with beaten egg and drain.
- Deep-fried the tofu until both sides are slightly brown (and become firm to handle)
- Saute ingredients B until aromatic. Add Ingredients C and the deep-fried tofu.Simmer for 30 minutes.
- Add 2 tsp of cornstarch (make a slurry with some water) and add to the tofu. Splash a tablespoon of Shaoxing wine. Turn off the heat and add the remaining green section of the scallion. Serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1322 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
RED-COOKED TOFU
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 46 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 5 grams
RED-COOKED TOFU, FAMILY STYLE
Provided by Ken Hom
Categories dinner, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams
RED-COOKED TOFU
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
Provided by Kian Lam Kho
Number Of Ingredients 13
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.
RED CURRY WITH TOFU
A quick vegetarian Thai dinner. Everyone in my family will eat this tofu red curry.
Provided by Juli Warfel Bitler
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
- While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
- Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
- Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
- Serve over warm rice. Squeeze lime juice over top and garnish with basil.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 5 g, Sodium 119.6 mg, Sugar 2.9 g
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