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Cook the Book

Cooking Light's Red Cooking Tofu

Cooking Light's Red Cooking Tofu

[Photograph: Oxmoor House]

As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week.

To ensure that the recipes in Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook are in fact quick, they've embraced what they're calling "quick cooking cuts," proteins that can be cooked though in a manner of minutes and tofu falls firmly in that category.

Why you should make this: Clocking in at just about 30 minutes (not to mention the time it takes to steam up a cup or two of brown rice) this Red Cooking Tofu makes for a quick vegetarian meal that's a triple threat: healthy, simple to put together, and spicy enough to veer into addictive territory.

If you're one of those tofu averse cooks who has been discouraged by too many crumbly, mushy tofu recipes, we encourage you to give this one a shot. The quick-cooking process ensures that your tofu cubes stay intact while still having a chance to soak up all of that spicy-delicious red sauce.

Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved

Cooking Light's Red Cooking Tofu

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About This Recipe

Yield:4 servings
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Cook the Book: 'Cooking Light The Complete Quick Cook'

Ingredients

  • 1 1/2 cups organic vegetable broth
  • 1/4 cup dry sherry
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 2 teaspoons chile paste with garlic (such as sambal oelek)
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 pound firm tofu, drained and cut into 1-inch cubes
  • 1 (3.5-ounce) package shiitake mushrooms
  • 1 1/2 tablespoons peanut oil
  • 3/4 cup minced green onions (about 4 medium)
  • 1/2 cup shredded carrot
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups cooked brown rice

Procedures

  1. 1

    Combine first 5 ingredients in a 2-cup glass measure, stirring with a whisk. Combine vinegar and cornstarch in a small bowl, stirring with a whisk. Press tofu cubes gently between several layers of paper towels to remove excess moisture. Remove stems from mushrooms; slice mushroom caps to measure 2 cups.

  2. 2

    Heat a wok over medium-high heat. Add oil. Add onions and next 3 ingredients (through ginger). Stir-fry 1 minute. Add broth mixture. Bring to a simmer; cover and reduce heat to medium. Cook 5 minutes. Add tofu and mushrooms; cover and simmer 5 minutes.

  3. 3

    Increase heat to high. Stir cornstarch mixture with a whisk; stir into tofu mixture. Cook, gently stirring constantly, 1 minute or until mixture thickens. Serve over rice.

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