Red-Cooked Tofu

• 1 pound firm tofu
• 1/2 cup plus 1 1/2 tablespoons peanut oil
• 8 scallions, trimmed and cut into three-inch lengths on a slant
• 2 tablespoons coarsely chopped garlic
• 2 tablespoons rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 cup chicken stock
• 1 tablespoon Oriental sesame oil

1. Cut the tofu into pieces 1 inch by 1 inch by 3 inches.
2. Place them on paper towels to drain for 10 minutes.
3. Heat a wok or skillet and add the 1/2 cup peanut oil.
4. When it is hot, deep-fry the tofu pieces on both sides until they are golden brown.
5. Drain them well on paper towels.
6. Discard the oil and reheat the wok or skillet.
7. Add the 1 1/2 tablespoons of oil and stir-fry the scallions and garlic for 30 seconds.
8. Add the rice wine, hoisin sauce, soy sauces, sugar and stock.
9. Bring to a boil, add the fried tofu and cook over high heat for 10 minutes, or until the tofu has absorbed most of the sauce.
10. Add the sesame oil, gently stir, then serve.

tofu, peanut oil, scallions, garlic, rice wine, hoisin sauce, soy sauce, soy sauce, sugar, chicken stock, sesame oil

Taken from cooking.nytimes.com/recipes/4305 (may not work)