Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu (drained)
1 package (12 ounces) frozen scallops (thawed) or 12 ounces fresh scallops
3 green onions or shallots
1 tablespoon salt
2 tablespoons cooking wine or dry white wine
2 tablespoons milk
1 tablespoon sesame oil
1 tablespoon cornstarch (dissolved in 1 tablespoon water)
1 teaspoon ginger root (thinly sliced) or 1/8 teaspoon ground ginger
1 tablespoon butter or margarine
1 cup water
Cut tofu into 1/2″ thick slices; drain.
Cut scallops into 1/2″ pieces; soak in 1 tablespoon wine.
Cut green onions 1 1/2″ long, then cut lengthwise into halves.
Heat 1 tablespoon sesame oil in wok or skillet. Add ginger root and scallops, stir-fry 1-2 minutes. Add water, salt, milk, and 1 tablespoon wine and heat to boiling. Reduce heat and simmer until scallops are tender–about 5 minutes. Add tofu and stir carefully. Bring to a boil, then add cornstarch, stirring constantly, until smooth and bubbly. Remove from heat, add 1 tablespoon butter over scallops.
May substitute shrimp, crabmeat or clams for scallops. Makes 2 to 3 servings.