Red-cooking Tofu Recipe
The chili bean sauce and light soy sauce is the real secret behind this classic Chinese cuisine, see how the magic works.
Prep time: 3 minutes
Cook time: 5 minutes
Utensils:
Wok, pot, bowl, serving plate.
Serves 2
Ingredients:
1 block firm tofu, about 200 g / 7 oz.
1 tbsp. chopped scallion
1 tbsp. light soy sauce
2 tbsps. chili bean sauce
2 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl.
Directions:
1. Cut the tofu into 1-inch length small cubes.
2. Bring a large pot of water to a boil, blanch the tofu briefly for about 1-2 minutes, then drain well and transfer to a plate for later use.
3. Preheat a wok over high for at least 30 seconds before adding 2 tbsps. vegetable oil, heat the oil until hot, then saute scallion, and chili bean sauce until aromatic, about 20 seconds.
4. Pour into 1/2 – 1 cup water, add 1 tsp. salt, and 1 tbsp. light soy sauce, bring them to a boil, then add tofu back.
5. Cook over high heat for about 2-3 minutes before you swirl into the cornstarch and water mixture. Sprinkle with chopped scallion before serving if desired.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 9.2 g |
| Total fat: 1.2 g |
| Carbohydrate: 6 g |
| Calories: 72 kcal |
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