Serious Eats: Recipes

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

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