Freeze-dried Tofu and Mushrooms with Scallops

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.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms and tofu is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 blocks

100 g (3.5 oz.)

30 g (1 oz.)

1 small can (about 180 g or 6 1/3 oz. with broth)

2 tsp


2 tsp


  1. Soak shiitake mushroom in lukewarm water, then remove stem and chop fine.
  2. Soak tofu in water, then squeeze dry and cut into thick strips.
  3. Cut bamboo shoot into thin strips.
  4. Cut green beans into 2-3 pieces each.
  5. Heat oil in a pot and cook bamboo shoots and green beans.
  6. When oil covers ingredients, add shiitake mushroom and tofu.
  7. Add scallops together with broth and (A) and simmer.
  8. When liquid reduces turn off heat, mix in sesame seeds and serve.

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