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Red-Cooked Tofu

By Kian Lam Kho

4.6

(5)

Red Cooked Tofu in a wok.
Photo by Joseph De Leo, Food Styling by Lillian Chou

This red-cooked tofu is another Chinese comfort dish that is served in many homes. It is made with a little bit of ground pork, which can be eliminated to turn it into a vegetarian dish.

Editor’s note: If you are skipping the pork, feel free to increase the amount of dried shiitake mushrooms.

Cooks' Note:

Many different types of dried mushrooms—such as shiitake, king oyster, bamboo pith, and tea plant—can be gradually rehydrated by soaking in cold water. It will likely take 1–2 hours to completely rehydrate these mushrooms. But boiling water can expedite the process without greatly affecting the quality. The liquor from the soaking has an intense mushroom flavor and can be strained and then used in place of water in dishes that include these mushrooms as ingredients. Wood ear mushrooms come in black and white varieties and are shipped dried globally. Cut off the tough woody root end after rehydrating in cold water, which should take only 15–20 minutes.

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