Being a busy mom, I am always on the look-out for meals that are quick-cooking and yet healthy and flavorful. Early evenings are the most hectic time of the day in my household, so weekday meals are usually less elaborate. But less elaborate doesn't mean giving up on nutrition, flavor and presentation.
This silken tofu dish meets all those requirements, with the least amount of effort. Tofu is one of the favorite foods of health buffs because of its low calorie count, relatively large amounts of protein, and has zero saturated fat.
Silken Tofu with Crispy Dried Scallops
This silken tofu dish meets all those requirements, with the least amount of effort. Tofu is one of the favorite foods of health buffs because of its low calorie count, relatively large amounts of protein, and has zero saturated fat.
Silken Tofu with Crispy Dried Scallops
2 blocks silken tofu (I used the round tubes available in the nearby grocery)
4 tbsp dried scallops, broken down into small pieces and fried (can be prepared in advanced)
4 cloves garlic, minced
3 tbsp light soy sauce (or make your own by mixing equal parts soy sauce/water)
few stalk of scallions, chopped
To make Crispy Dried Scallops:
4 tbsp dried scallops, broken down into small pieces and fried (can be prepared in advanced)
4 cloves garlic, minced
3 tbsp light soy sauce (or make your own by mixing equal parts soy sauce/water)
few stalk of scallions, chopped
To make Crispy Dried Scallops:
1. Rinse dried scallops and rub off any white film on the surface. Wash and place in bowl, covered with hot water overnight.
2. Drain scallops, reserving the stock. Shred scallops by hand, discarding the hard muscles.
3. Lay flat on a baking tray, and bake on a preheated 175 degrees celsius oven till crispy. Set aside for later use.
INSTRUCTIONS:
1. Heat tofu in hot water, with packaging intact.
2. Heat a wok, put some oil, fry dried scallops until golden and crunchy. drain away as much oil as possible with a kitchen towel. Set aside.
3. With oil in wok, fry minced garlic until golden. Drain garlic on kitchen toweland set aside.
4. Cut open tofu packaging and slice tofu into 1/2"-3/4" thick. Put on a serving dish. Pour light soy sauce on the base of the tofu.
5. Top tofu with crispy scallops, scallions and garlic bits.
6. Serve to your family and enjoy at once.
There! The garnish makes it look like you slaved away in the kitchen, when all it really took to prepare this dish is 30 minutes from prep to serving. :)
* If you have left-over scallions from this dish, you can read how I extend the shelf life of scallions for upto two weeks right here.
2. Drain scallops, reserving the stock. Shred scallops by hand, discarding the hard muscles.
3. Lay flat on a baking tray, and bake on a preheated 175 degrees celsius oven till crispy. Set aside for later use.
INSTRUCTIONS:
1. Heat tofu in hot water, with packaging intact.
2. Heat a wok, put some oil, fry dried scallops until golden and crunchy. drain away as much oil as possible with a kitchen towel. Set aside.
3. With oil in wok, fry minced garlic until golden. Drain garlic on kitchen toweland set aside.
4. Cut open tofu packaging and slice tofu into 1/2"-3/4" thick. Put on a serving dish. Pour light soy sauce on the base of the tofu.
5. Top tofu with crispy scallops, scallions and garlic bits.
6. Serve to your family and enjoy at once.
There! The garnish makes it look like you slaved away in the kitchen, when all it really took to prepare this dish is 30 minutes from prep to serving. :)
* If you have left-over scallions from this dish, you can read how I extend the shelf life of scallions for upto two weeks right here.
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