Red-cooked Tofu Recipe

This recipe is basically made with 3 simple ingredients found in almost any refrigerator. This Red-cooked Tofu is also a great dish when you want something mild, but still satisfying. 

Pot, skillet, colander, 2 plates, 1 serving plate.

7oz.(200g) firm tofu, cut into cubes

1/2 scallion, cut into 1-inch length strips

1 red hot pepper, chopped fine

1 tbsp.cornstarch, mixed with 4 tbsp.water

3 tbsp.vegetable oil

3-5 cups water

 
P1

1 tbsp.bean sauce

3 tbsp.soy sauce, low-sodium

Salt to taste

1. Bring a large pot of water to a boil, cook tofu cubes for about 2 minutes over medium heat, drain well in a colander and set aside for later use.

2. Place a large skillet on medium heat, heat 3 tbsp.vegetable oil till hot, lay tofu out on the skillet(P2), stir fry only one side until the color turns golden(P3). Transfer to a plate for later use.

 
P2

 
P3

3. With the remaining oil, saute 1 tbsp.bean sauce, 3 tbsp.soy sauce and red hot pepper flakes briefly until aromatic (P4), then pour into 3-5 cups water, bring the sauce to a boil.

 
P4

4. Put tofu back into the sauce, cook another 5 minutes over low heat, taste and season with salt if necessary (P5).

 
P5

5. Add scallion into the skillet, keep stirring until the sauce thickens and reduces by about half, then pour into cornstarch water mixture as a thickener, cook another 1 minute.

6. Remove to a serving plate, let cool for 3 minutes before serving (P6).

 
P6

1. Our bean sauce and soy sauce are very salty, so I have not added too much salt at step 4. If yours are not so salty, you may need to correct for salt when the dish nears done.