Tofu with Seafood Ragout
Ingredients
* One box of silken tofu
* 1/4 pound of scallops, immerse in boiling water, turn off the heat and leave in 15 minutes, then drain and chop in quarters
* 1/4pound of shrimp, de-veined, peeled and cut in pieces
* 1/4pound of fresh squid cut in small pieces
* 3 green onions, chopped
* 3 cloves of garlic, chopped
* 1/4cup of frozen soy beans or green peas
* 1 cup of water
* 2 tbsp of rice wine
* 2 tbsp of canola oil
* 2 teaspoon of corn starch
* Salt, white pepper and sesame oil to taste
Put the tofu in the bowl, steam for 7 to 8 minutes on high, place in serving bowl, set aside.
Heat oil in pan, and fry garlic.
Add shrimp, saute one minute.
Add squid, saute one minute.
Add rice wine, boil for 30 seconds.
Add 1 cups water, and cook on high for two minutes.
Add soy beans or peas, cook for two minutes.
Add scallops, green onion, corn starch, and cook them until thickened.
Pour over the tofu, sprinkle white pepper and sesame oil and serve.