Simmered Broccoli and Scallops
Ingredients(Servings: 4)
Directions
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Break apart the broccoli. Cut the scallops into 4 equal size pieces and season with (A). Lightly dry the tofu with paper towels, cut into small cubes. Individually, finely chop the celery, spring onion and ginger clove.
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Boil water in a pot, moisten the tofu in the hot water, quickly remove and dry.
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Fry the celery, ginger and green onion with cooking oil in a wok. Once an aroma emanates, add in the broccoli and (B) along with 1/2 cup of water.
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Once this is boiling, add in the tofu and (2) and boil for a short while. Dissolve the starch with 2 Tbsp of water, mix in well to thicken the soup.
Cooking Basics
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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