In just 10 minutes with only 3 ingredients! This flavorful Jade Tofu is made with Chinese chives and canned whole scallops. Sautéing aromatics in hot oil creates an addictive dish that will have you reaching for seconds. A quick, nutritious, and perfect meal for busy days. Try this dish!
Ingredients
Main Ingredients (2 servings)
- Chinese chives 2 bunches
- Tofu 1 block
- Canned whole scallops 1 can
Seasonings
- [A] Ginger (minced) 1 tsp
- [A] Garlic (minced) 1 tsp
- [A] Green onion (minced) 1 tsp
- [B] Chicken soup 200cc
- [C] Yuzu peel (julienned) (to taste)
- [D] White sesame oil 100cc
- [D] Salt 1 tsp
- [E] White sesame oil 1 tbsp
- [E] Doubanjiang (Spicy Bean Paste) 1 tsp
- [F] Sesame oil (to taste)
- [F] Sansho pepper (to taste)
- Potato starch slurry (to thicken)
Steps
- Finely mince 2 bunches of Chinese chives, ginger, garlic, green onion, and yuzu peel.
- In a bowl, combine Chinese chives, 1 can of canned whole scallops (including the liquid), and 1 tsp of salt. Mix well.
- Heat 100cc of white sesame oil in a frying pan. When it's lightly smoking, pour it over the mixture in the bowl from step 2 and stir.
- Cut 1 block of tofu into bite-sized cubes. Place in a bowl, pour hot water over it to warm, then drain the water.
- In a frying pan, heat 1 tbsp of white sesame oil. Add 1 tsp of green onion, 1 tsp of ginger, 1 tsp of garlic, and 1 tsp of doubanjiang. Stir-fry slowly.
- Once fragrant, add the dressed Chinese chives to the pan. Pour in 200cc of chicken soup and bring to a boil.
- When boiling, add the drained tofu and gently mix everything together.
- Add the potato starch slurry to thicken. Gently stir to avoid breaking the tofu.
- Turn off the heat. Finish with sesame oil (to taste) and sansho pepper (to taste).
- Transfer to a serving dish and sprinkle with yuzu peel (to taste). Serve.
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