A follower wanted to make Seafood Tofu for her father but she wasn’t good at cooking and didn’t know how to prepare seafood. She wondered if I could write an easy recipe for this famous tofu dish.
Seafood Tofu is suitable for almost everyone, from very old to very young. You could use luxury seafood, even lobster, but I would like to write a homemade version that most people could afford and easily recreate at home.
Shrimp, about 10, 1cup;
Big dry scallop, 2. Replace with 1cup of fresh scallops if you couldn’t obtain dry one. Dry scallop has much deeper flavour than fresh one and is good ingredient of any stock;
Firm silky tofu, 1. I use firm silky tofu so that it won’t break after cooking;
Beech mushroom, 1cup, or any tender mushroom, such as oyster or straw mushroom;
Stalks of Chinese kale, 1/4cup, can be replaced by stalk of Choy Sum, or asparagus;
Chicken stock, 200ml;