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Ingredients

• 4 medium  scallions, thinly sliced (white and green parts separated)
• 2 medium  carrots, cut into small dice
• 1 cup  lower-salt chicken broth or (preferably homemade) vegetable broth
• 6 tablespoons  reduced-sodium soy sauce; more as needed
• 1/4 cup  Shaoxing (Chinese cooking wine) or dry sherry
• 1-1/2 tablespoons  minced fresh ginger
• 2 teaspoons  granulated sugar
•   Freshly ground black pepper
• 2   14-ounce packages firm tofu, cut into 1-inch pieces
• 2 tablespoons  seasoned rice vinegar
• 2 teaspoons  arrowroot or cornstarch

Description

Red-cooking Is A Traditional Chinese Braising Technique That Uses Soy Sauce, Sugar, And Rice Wine To Flavor The Food And Give It A Dark Red Color. This Easy, Aromatic Stew Is Delicious Served Over Cooked Rice Or Mustard Greens.

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