Friday, March 11, 2011

豆腐炒帶子/Scallop and Tofu Stir-fried

Scallop is one of my favorite seafood.  It's so delicious and easy to cook.  This dish combines two of my favorites - scallop and tofu.  This is already the second time I made this dish this month because it's so delicious (usually I don't make the same dish twice in one month)!  The scallop goes perfectly with tofu because they both have a light taste.  The smoked sausage gives a very different texture and tasty flavour to balance out the lighter taste of tofu.  The total time to make this dish is about 15 minutes.


  • 8 oz soft Tofu (usually just 1 small box)  
  • 8 medium sized scallops
  • 1 smoked sausage (I used Chinese sausage but any sausage goes nicely)
  • 1 green onion
  • 1 tbsp cornstarch water
  • 1 tsp sesame oil
  • half tsp salt
  • 2 tbsp olive oil
  • 3 tbsp chicken stock

To marinate the scallops:

  • 1 tbsp cornstarch water
  • 1 tsp sesame oil
  • 1 tsp cooking wine


  1. Marinate the scallops, julienne the sausage, chop the green onion and cut the tofu into small cubes (in the box).
  2. In a nonstick medium saucepan or a wok, heat 1 tbsp olive oil over medium-high heat.  Add marinated scallops to cook.  Make sure to cook both sides.  About 6 minutes, until all the scallops are ready, transfer to a plate.
  3. Wash the wok, and then heat 1 tbsp olive oil over medium-high heat.  Add tofu, let it cook for a minute.  Add salt, julienned sausage, sesame oil and chicken stock.  Carefully stir everything (the tofu is very fragile).  After about 2 minutes, add the cooked scallops and corn starch water.  Mix everything carefully.  Transfer to a serving plate and then garnish with chopped green onion on top.  Now you are done!  Enjoy your delicious Scallop and Tofu Stir-fried!

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