Casserole Scallop and Tofu Recipe

Casserole Scallop and Tofu Recipe

Ingredients :

10

10

2 pieces (10 oz)

1

5 slices

2 tablespoons

1/2 teaspoon

1 teaspoon

1/4 teaspoon

Dried scallops

Dried Chinese mushrooms

Tofu

Leek

Ginger

Soy sauce

Salt

Cooking wine

Sesame oil

Method :
  • Cube the tofu and coat each piece evenly with salt.

  • Rinse scallops and soak in 1 cup water for 1 hour.

  • Add wine and steam for 20 minutes.

  • Shred coarsely by hand or by pressing with spoon.

  • Rinse leek, separate bulb from greens and shred both.

  • Soak mushrooms until softened, rinse and cut off tough stems.

  • Heat wok and bring oil to boil.

  • Deep-fry the tofu over high heat until golden brown. Remove and drain.

  • Keep 2 tablespoons oil in the wok.

  • Stir-fry the mushrooms, leek bulb and ginger until fragrant.

  • Add scallops and liquid from steaming scallops.

  • Pour 1/2 cup water in and cook until boiling over low heat.

  • Add tofu, sprinkle in soy sauce and gently mix well.

  • Remove and place in casserole dish, cover, simmer for about 20 minutes.

  • Sprinkle with sesame oil and garnish with leek greens before removing from heat.

  • Serve.

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