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 Tbs. reduced-sodium soy sauce; more as needed
1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
1-1/2 Tbs. minced fresh ginger
2 tsp. granulated sugar
Freshly ground black pepper
2 14-oz. packages firm tofu, cut into 1-inch pieces
2 Tbs. seasoned rice vinegar
2 tsp. 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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