Tofu Recipes

Scallops with Tofu

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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One Comment

  1. James
    Posted July 18, 2018 at 4:15 pm | Permalink

    There are problems with this recipe. First the onions or shallots never get used (I assume they should be added when the scallops are first stir-fried with the ginger). It probably should be 1 tsp salt at most; 1 TBSP is way too much! The scallops need to be rinsed off to remove any sand and the cooking time is way too long; they will get rubbery if cooked so long. I reduced the 5 minute simmer to 2 minutes because there is a second bring to a boil stage to add the cornstarch mixture and additional cooking will take place. With several mods this can be a fairly nice recipe.

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