Braised tofu with dried scallop in abalone sauce

Mains
Seafood

Easy Level:

Cook Time:

Servings:

4

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
US / Metric
0.00
packs
packs
of vitasoy premium organic sprouted pressed tofu
0.00
packs
packs
of vitasoy premium organic sprouted pressed tofu
oil for deep fry
oil for deep fry
0.00
g
g
chinese spinach (phuay leng)
0.00
g
g
chinese spinach (phuay leng)
0.00
soaked medium size dried scallops
0.00
soaked medium size dried scallops
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
litre
litre
water for blanching
0.00
litre
litre
water for blanching
0.00
ml
ml
chicken stock / stock from soaking dried scallops
0.00
ml
ml
chicken stock / stock from soaking dried scallops
0.00
tbsp
tbsp
abalone sauce
0.00
tbsp
tbsp
abalone sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
hua tiao wine
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper

Steps

1

2 packs of vitasoy premium organic sprouted pressed tofu
2 packs of vitasoy premium organic sprouted pressed tofu
Mark as completed

2

Cut each tofu block into 4 slices
Cut each tofu block into 4 slices
Mark as completed

3

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

4

Drain and set aside
Drain and set aside
Mark as completed

5

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

6

Separate the stems and leaves
Separate the stems and leaves
Mark as completed

7

Peel 5 soaked medium size dried scallops into strands
Peel 5 soaked medium size dried scallops into strands
Mark as completed

8

Add 1 tbsp salt to a wok of boiling water
Add 1 tbsp salt to a wok of boiling water
Mark as completed

9

Blanch stems portion of chinese spinach for 1 min
Blanch stems portion of chinese spinach for 1 min
Mark as completed

10

Drain and set aside
Drain and set aside
Mark as completed

11

Blanch leaves portion of chinese spinach for 30 secs
Blanch leaves portion of chinese spinach for 30 secs
Mark as completed

12

Drain and set aside
Drain and set aside
Mark as completed

13

Plate chinese spinach into a ring
Plate chinese spinach into a ring
Mark as completed

14

Add 250ml chicken stock to a wok
Add 250ml chicken stock to a wok
Mark as completed

15

Add 2 tbsp abalone sauce,
Add 2 tbsp abalone sauce,
Mark as completed

16

1 tbsp oyster sauce,
1 tbsp oyster sauce,
Mark as completed

17

1 tbsp hua tiao wine,
1 tbsp hua tiao wine,
Mark as completed

18

and 1 tbsp light soy sauce
and 1 tbsp light soy sauce
Mark as completed

19

Add dried scallops
Add dried scallops
Mark as completed

20

boil for 2-3 mins
boil for 2-3 mins
Mark as completed

21

Add ¼ tsp white pepper
Add ¼ tsp white pepper
Mark as completed

22

Thicken with 2-3 tbsp cornstarch solution
Thicken with 2-3 tbsp cornstarch solution
Mark as completed

23

Add fried tofu
Add fried tofu
Mark as completed

24

Braise for 2 mins
Braise for 2 mins
Mark as completed

25

Add braised tofu to chinese spinach and serve
Add braised tofu to chinese spinach and serve
Mark as completed

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