Red-Cooked Tofu with Mushrooms

Red-Cooked Tofu with Mushrooms

“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish brown color. A quick version of the technique is used here to transform mushrooms and tofu into a rich, earthy, saucy dish. Serve over steamed brown rice or as a soup. To make this stir-fry vegetarian, see Vegetarian Variation below.

From EatingWell: EatingWell Fast & Flavorful Meatless Meals (2011)
Yield: 4 servings, about 1 1/2 cups each
Active Time: 45 minutes
Total Time: 1 hour

Ingredients

  1. 1 14-ounce package firm water-packed tofu, cut into 1-inch-thick slabs
  2. 6 dried shiitake or Chinese black mushrooms
  3. 1 cup hot water
  4. 2 cups reduced-sodium chicken broth
  5. 2 tablespoons reduced-sodium soy sauce
  6. 1 1/2 tablespoons oyster sauce
  7. 1 tablespoon Shao Hsing rice wine or dry sherry (see Notes)
  8. 1 teaspoon sugar
  9. 1 teaspoon canola oil
  10. 1 medium leek, white part only, halved lengthwise, rinsed well and cut into 1-inch lengths
  11. 1 tablespoon minced garlic
  12. 8 ounces white mushrooms, trimmed and halved
  13. 4 ounces fresh shiitake mushrooms, stemmed and halved
  14. 1 tablespoon cornstarch mixed with 2 tablespoons water

Preparation

  1. Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
  2. Meanwhile, place dried shiitakes (or black mushrooms) in a measuring cup, cover with hot water and set aside for 20 minutes. Drain, reserving the soaking liquid. Discard the mushroom stems and cut the caps in half. Set aside.
  3. Stir the reserved mushroom-soaking liquid, broth, soy sauce, oyster sauce, rice wine (or sherry) and sugar in a small bowl until the sugar has dissolved.
  4. Cut the pressed tofu into 1/2-inch cubes. Heat oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add the reserved mushrooms, leek and garlic; cook, stirring, until fragrant, 10 to 15 seconds. Add the broth mixture and bring to a boil. Add the tofu, white mushrooms and fresh shiitakes and return to a boil. Reduce heat to maintain a gentle boil and simmer until the liquid is reduced by half, 10 to 15 minutes.
  5. Stir cornstarch and water mixture. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute.

Tips & Notes

Nutrition

Nutrition Per Serving: 161 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 17 g carbohydrates; 13 g protein; 3 g fiber; 753 mg sodium; 634 mg potassium.

Nutrition Bonus: Calcium (23% daily value), Potassium (18% dv), Magnesium and Iron (16% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat