Steps

1. Drain 1/2 block Firm Tofu by wrapping it in paper towels.
   🕒 01:10
2. Cut the drained Firm Tofu into rectangular pieces about 2cm thick.
   🕒 01:10
3. Finely mince 1 tbsp Green Onions, 1 tsp Ginger, and 1 tsp Garlic.
   🕒 01:17
4. Lightly and evenly coat the cut Firm Tofu with All-purpose Flour (as needed).
   🕒 02:03
5. Dip the floured Firm Tofu in 1 beaten Egg, coating it completely.
   🕒 02:07
6. Heat 2 tbsp White Sesame Oil in a frying pan and let it warm.
   🕒 02:34
7. Arrange the tofu in the heated pan and fry both sides until the coating is crisp.
   🕒 02:43
8. Remove the fried tofu from the pan. [This is the key!] Coating it with flour helps the sauce adhere better.
   🕒 03:13
9. Add 1 tsp White Sesame Oil to the same pan, then add 1 tbsp Green Onions, 1 tsp Ginger, and 1 tsp Garlic. Sauté until fragrant.
   🕒 03:32
10. Once fragrant, add 1/2 can Canned Scallops, including the liquid.
    🕒 03:43
11. Add [A] Soy Sauce 1 tbsp, [A] Chicken Stock 50-80ml, and [A] Sugar 1/2 tsp. Bring to a boil.
    🕒 03:51
12. Once boiling, return the fried tofu to the pan and coat it with the sauce, spooning it over the tofu.
    🕒 04:16
13. Adjust seasoning if necessary.
    🕒 04:23
14. Gradually add 1 tbsp Potato Starch slurry to thicken the sauce.
    🕒 04:48
15. Drizzle in 1 tbsp Sesame Oil for finishing.
    🕒 04:54
16. Plate the dish and generously pour the sauce over it.
    🕒 05:12
17. Garnish with boiled Assorted Seasonal Greens (to garnish). Serve and enjoy!
    🕒 05:27