Braised tofu with dried scallop in abalone sauce – 红烧干贝豆腐

Next up on our CNY recipes is another awesome dish that’s oh-so-easy to make!

Braised tofu with dried scallops go extremely well with abalone sauce – it’s healthy, tasty, and something to indulge in during your reunion dinners. We chose to use Vitasoy Organic Sprouted Pressed Tofu for that creamier taste that pairs very well in this dish.

For an even golden tofu color, do start by deep frying on a medium to high heat, just when the oil starts to ‘smoke’. Also, look out not to overcook the spinach as well as they take about 30 seconds for the leaves, and a minute for the stems!

Once you have all this, get ready to indulge in a delicious tofu taste-bomb!

If you want to find out more about Vitasoy Tofu, click here for more information:- http://www.vitasoy.com/our-products

 

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  • Servings: 4

  • Time: 30min

  • Skill: Easy

Ingredients

  1. 2 packs of vitasoy premium organic sprouted pressed tofu

  2. oil for deep fry

  3. 200g chinese spinach (phuay leng)

  4. 5 soaked medium size dried scallops

  5. 1 tbsp salt

  6. 1 litre water for blanching

  7. 250ml chicken stock / stock from soaking dried scallops

  8. 2 tbsp abalone sauce

  9. 1 tbsp oyster sauce

  10. 1 tbsp light soy sauce

  11. 1 tbsp hua tiao wine

  12. ¼ tsp white pepper

  13. 2-3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

  14. 2 packs of vitasoy premium organic sprouted pressed tofu

  15. oil for deep fry

  16. 200g chinese spinach (phuay leng)

  17. 5 soaked medium size dried scallops

  18. 1 tbsp salt

  19. 1 litre water for blanching

  20. 250ml chicken stock / stock from soaking dried scallops

  21. 2 tbsp abalone sauce

  22. 1 tbsp oyster sauce

  23. 1 tbsp light soy sauce

  24. 1 tbsp hua tiao wine

  25. ¼ tsp white pepper

  26. 2-3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

Instructions

  1. 2 packs of vitasoy premium organic sprouted pressed tofu

  2. Cut each tofu block into 4 slices

  3. Heat sufficient oil in a wok, deep-fry tofu till golden brown

  4. Drain and set aside

  5. Cut 200g chinese spinach (phuay leng) into 6cm length

  6. Separate the stems and leaves

  7. Peel 5 soaked medium size dried scallops into strands

  8. Add 1 tbsp salt to a wok of boiling water

  9. Blanch stems portion of chinese spinach for 1 min

  10. Drain and set aside

  11. Blanch leaves portion of chinese spinach for 30 secs

  12. Drain and set aside

  13. Plate chinese spinach into a ring

  14. Add 250ml chicken stock to a wok

  15. Add 2 tbsp abalone sauce, 1 tbsp oyster sauce, 1 tbsp hua siao wine and 1 tbsp light soy sauce

  16. Add dried scallops

  17. boil for 2-3 mins

  18. Add ¼ tsp white pepper

  19. Thicken with 2-3 tbsp cornstarch solution

  20. Add fried tofu

  21. Braise for 2 mins

  22. Add braised tofu to chinese spinach and serve

  23. 2 packs of vitasoy premium organic sprouted pressed tofu

  24. Cut each tofu block into 4 slices

  25. Heat sufficient oil in a wok, deep-fry tofu till golden brown

  26. Drain and set aside

  27. Cut 200g chinese spinach (phuay leng) into 6cm length

  28. Separate the stems and leaves

  29. Peel 5 soaked medium size dried scallops into strands

  30. Add 1 tbsp salt to a wok of boiling water

  31. Blanch stems portion of chinese spinach for 1 min

  32. Drain and set aside

  33. Blanch leaves portion of chinese spinach for 30 secs

  34. Drain and set aside

  35. Plate chinese spinach into a ring

  36. Add 250ml chicken stock to a wok

  37. Add 2 tbsp abalone sauce, 1 tbsp oyster sauce, 1 tbsp hua siao wine and 1 tbsp light soy sauce

  38. Add dried scallops

  39. boil for 2-3 mins

  40. Add ¼ tsp white pepper

  41. Thicken with 2-3 tbsp cornstarch solution

  42. Add fried tofu

  43. Braise for 2 mins

  44. Add braised tofu to chinese spinach and serve