Freeze-dried Tofu and Mushrooms with Scallops
A spring dish that takes advantage of a winter product, freeze-dried tofu. The spongy texture mixes well with softer bamboo shoots and scallops for a healthy and tasty meal.
20 minutes+
292kcal
0.6g
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms and tofu is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Soak shiitake mushroom in lukewarm water, then remove stem and chop fine.
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Soak tofu in water, then squeeze dry and cut into thick strips.
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Cut bamboo shoot into thin strips.
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Cut green beans into 2-3 pieces each.
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Heat oil in a pot and cook bamboo shoots and green beans.
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When oil covers ingredients, add shiitake mushroom and tofu.
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Add scallops together with broth and (A) and simmer.
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When liquid reduces turn off heat, mix in sesame seeds and serve.
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