A healthy dish suitable for the whole family. The seafood ingredient brings out the sweetness flavour in this recipe. You will definitely love this till the last drop of the gravy.
Box tofu, I always prefer this particular brand - Everbest Silken Tofu for Soup as I find it more soft & silkier to taste. It is also very easy to remove from the box, doesn't stick to the box like any other brand.
Ingredients : (serves 2-3)
1 box white tofu
1pc dried mushroom, soaked & dice (you can substitute with enoki or other type fresh mushroom)
4 pcs scallops, cut into halves
30g frozen sweet corn
30g sweet pickled radish (sweet choy poh)
30g brocolli, cut into small florets
70g soaked cuttlefish, cut into long thick strip
20g carrot, thinly sliced
2 tbsp cooking oil
Seasoning A : Mix together & set aside
1/2 tsp salt
1 tsp sugar
1 tsp chicken powder
1 tsp light soy sauce
1 tbsp chinese cooking wine
150ml water / stock
Seasoning B : Mix together & set aside
4 tbsp water
1 tsp corn flour
Steps by Steps :
1. Cut tofu into thin slices & arrange around serving plate, leaving the center empty.
2. Steam tofu for 5 minutes or until tofu is hot. Use a kitchen towel to absorb the excess water from tofu after steaming. Too much water will cause the gravy to be watery later on.
3. In a heated pan, add some cooking oil. Add sweet pickled radish & fry for 1 minute. Add in scallops, cuttlefish, sweet corn & saute for about 2 minutes.
4. Then add in carrot & brocolli together with seasoning A.
5. Let it simmer for 2 minute. Add seasoning B and continue to stir until the gravy thickens.
6. Dish out and put in the center of tofu to serve.
