eglamkowski's Journal: Slashdot Cookbook: tofu

This next recipe is not vegetarian, but does use tofu: Red-Cooked Chicken, Vegetables and Tofu

5 dried Chinese black mushroom caps
2 cups chicken broth
3 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons sesame oil
1 tablespoon firmly packed light brown sugar
Two 3x1/2" strips orange zest
One 2" cinnamon stick
1.5 pounds chicken thighs, skinned
2 carrots, thinly sliced
1 cup trimmed snow peas
1/2 pound firm tofu, cut into 1" chunks (I generally use a whole container, typically 1 pound worth, but whatever)
1 tablespoon cornstarch dissolved in 2 tablespoons water
8 scallions, minced

* Boil 1 cup of water and add the mushrooms; cover and remove from heat. Let stand for 20 minutes. Reserver 1/2 cup of the liquid.

* Bring the broth, mushroom liquid, soy sauce, wine, oil, brown sugar, orange zest and cinnamon to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes.

* Add the chicken and simmer, covered, until the juices run clear when pierced with a fork, about 40 minutes.

* Add the carrots and cook for 5 minutes more.

* Add the snow peas, mushrooms and tofu and cook for 1 minute longer.

* With a slotted spoon, transfer chicken, vegetables and tofu to serving plate. Bring the liquid to a boil and stir in the dissolved cornstarch. Cook, stirring constantly, until the sauce is thickened, about 1 minute. Add the scallion. Spoon over the chicken and serve!