Best Red Cooked Tofu Family Style Recipes

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.

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 CURRY WITH TOFU

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.