-
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.
