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Firm Tofu

Scallops with Tofu

By June 30, 2021No Comments

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.



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