Red Cooked Bean Curd.

“Red cooking” is a Chinese braising technique where proteins simmer in a dark, soy-based liquid until they absorb all that rich, mahogany-colored flavor. It works beautifully with tofu, which soaks up the marinade like a sponge, especially after a long overnight soak.

The marinade is a balanced mix of soy sauce, dry sherry, brown sugar, and five spice powder, with ginger and garlic anchoring the aromatics. Sesame oil rounds everything out with a nutty finish. The longer the tofu sits in this mixture, the deeper the flavor penetrates, so overnight is worth the wait.

Cooking happens gently in a wok until every bit of liquid has been absorbed or evaporated. The tofu should be deeply colored on every surface and intensely flavored throughout. Served over chopped napa cabbage with steamed rice, it’s a complete vegetarian meal.

Kitchen Tips

• Drain the tofu well before cubing. Press it between towels for 15 minutes if you can. Less moisture means better marinade absorption.
• Use firm or extra-firm tofu. Silken tofu will crumble during the wok cooking.
• Cook on medium-low heat in the wok. You’re reducing and absorbing, not stir-frying. High heat will burn the sugars in the marinade before the liquid reduces.
• The napa cabbage stays raw as a bed for the tofu. Its cool crunch contrasts nicely with the warm, saucy bean curd.

Variations

• Add a star anise pod and a cinnamon stick to the marinade for a more traditional red cooking flavor.
• Swap napa cabbage for steamed bok choy for a warmer base.
• Toss in sliced shiitake mushrooms during the last few minutes of wok cooking.