Braised tofu with dried scallop in abalone sauce

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
 

No Reviews

Ingredients

Adjust Servings
2packs of vitasoy premium organic sprouted pressed tofu
oil for deep fry
200g chinese spinach (phuay leng)
5soaked medium size dried scallops
1tbsp salt
1litre water for blanching
250ml chicken stock / stock from soaking dried scallops
2tbsp abalone sauce
1tbsp oyster sauce
1tbsp light soy sauce
1tbsp hua tiao wine
¼tsp white pepper

Directions

1.

2 packs of vitasoy premium organic sprouted pressed tofu
Mark as complete
2.

Cut each tofu block into 4 slices
Mark as complete
3.

Heat sufficient oil in a wok, deep-fry tofu till golden brown
Mark as complete
4.

Drain and set aside
Mark as complete
5.

Cut 200g chinese spinach (phuay leng) into 6cm length
Mark as complete
6.

Separate the stems and leaves
Mark as complete
7.

Peel 5 soaked medium size dried scallops into strands
Mark as complete
8.

Add 1 tbsp salt to a wok of boiling water
Mark as complete
9.

Blanch stems portion of chinese spinach for 1 min
Mark as complete
10.

Drain and set aside
Mark as complete
11.

Blanch leaves portion of chinese spinach for 30 secs
Mark as complete
12.

Drain and set aside
Mark as complete
13.

Plate chinese spinach into a ring
Mark as complete
14.

Add 250ml chicken stock to a wok
Mark as complete
15.

Add 2 tbsp abalone sauce,
Mark as complete
16.

1 tbsp oyster sauce,
Mark as complete
17.

1 tbsp hua tiao wine,
Mark as complete
18.

and 1 tbsp light soy sauce
Mark as complete
19.

Add dried scallops
Mark as complete
20.

boil for 2-3 mins
Mark as complete
21.

Add ¼ tsp white pepper
Mark as complete
22.

Thicken with 2-3 tbsp cornstarch solution
Mark as complete
23.

Add fried tofu
Mark as complete
24.

Braise for 2 mins
Mark as complete
25.

Add braised tofu to chinese spinach and serve
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!