Braised tofu with dried scallop in abalone sauce
January 28, 2016
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
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 |
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