Monday, March 8, 2021

Recipe: Stuffed tofu puff with scallop sauce

Before the kids head back to physical schooling again, I'm taking the opportunity to cook them as many nice lunches as I can. Last week, I made this Stuffed tofu puff with scallop sauce and it was delish!

First, I cut off the tops from each tofu puff, remove some of the white tofu sponge to make way for the stuffing, then fill it with store bought shrimp paste. You can also fill it with fish paste. Then steam the tofu puffs for about 8 minutes. For the sauce, I used a mixture of dried scallop and fresh scallops, flavoured with oyster sauce and Chinese cooking wine. I reckon this sauce would be delicious with steamed tofu too!

Happy cooking!

Stuffed tofu puff with scallop sauce


Stuffed tofu puff with scallop sauce
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes 8


Ingredients
8 pieces fried round tofu puff (70g)
150g frozen shrimp paste 虾滑, defrosted
1 broccoli, cut into florets

For the scallop sauce
10 small scallops, about 10g, soaked in 1 cup hot water for 2 hours
1 tbsp oyster sauce
1 tbsp cornstarch
1/2 tsp ginger wine or Shaoxing wine
12 small fresh scallops (optional)
A dash of white pepper
1 stalk spring onion (green part only), finely chopped


1. Soak scallops in 1 cup hot water for 2-3 hours. Shred the scallop and set aside. Reserve the soaking liquid. 

2. Cut off the top of the tofu puff. Use your fingers to remove some of the white tofu sponge (you can reserve and keep for stir fry). Fill the tofu puff with the shrimp paste.

3. Place the stuffed tofu puff on a heatproof plate and steam for 8 minutes over high heat. 

4. Boil broccoli for 4-5 minutes, until tender. Arrange broccoli and stuffed tofu on a plate.

5. Pour dried scallops along with 3/4 of the water into a pan. Cook over medium high heat. Season with oyster sauce, white pepper and ginger wine.  

6. Add cornstarch to remaining soaking liquid, and then add to the pan to thicken the sauce. Taste, and adjust seasoning as required. Finally, add the scallops and cook for 1 minute. Stir in spring onions.

7. Spoon sauce over tofu puff and broccoli. Serve.
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