Steamed Tofu with Scallop and XO Sauce
Main Course
Difficulty
Ingredients
| 4 pc | Soft tofu |
| 8 | Frozen scallop |
| 2 Tbsp | XO sauce |
| 1 Tbsp | Spring onion (chopped) |
| 1 tsp | Red chilli (chopped) |
調味料
| 1/4 tsp | Salt |
| 1/2 tsp | Cornstarch |
| 1 Tbsp | Egg white |
| a little | Sesame oil and pepper |
Sauces
| 4 Tbsp | Water |
| 1 1/2 Tbsp | Light soya sauce |
| each 1 tsp | Dark soya sauce and sugar |
| 2 Tbsp | Cooked oil |
Methods
- Rinse and drain tofu, wipe dry, sprinkle with 1/2 teaspoon salt and steam for 2 minutes, drain off excess moisture.
- Thaw and rinse scallops, wipe dry, slice in half and mix with marinade, leave to marinate for 20 minutes.
- Arrange scallop on the tofu in the plate, spread evenly with XO sauce, steam for 2-3 minutes. Remove from heat and drain off moisture. Sprinkle with chopped spring onion and red chilli.
- Bring sauce to the boil and pour over the scallop and tofu to serve.
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