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.
- 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
-
Soak shiitake mushroom in lukewarm water, then remove stem and chop fine.
-
Soak tofu in water, then squeeze dry and cut into thick strips.
-
Cut bamboo shoot into thin strips.
-
Cut green beans into 2-3 pieces each.
-
Heat oil in a pot and cook bamboo shoots and green beans.
-
When oil covers ingredients, add shiitake mushroom and tofu.
-
Add scallops together with broth and (A) and simmer.
-
When liquid reduces turn off heat, mix in sesame seeds and serve.
Cooking Basics
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
