Tofu with Dried Scallops

The stomach flu has been going these days… and what to do when you’re vomiting everything you eat and drink? Take it easy. At least I do. I make congee and I eat that for two days straight, for breakfast, lunch, and dinner. Then I move on to jelly-like substances like tofu. Then real food :] because by the third day, I am ravenous (but at least I will lose ten pounds).

[100% organic, wild dried scallops from Hong Kong]

  • 2 scallions, thinly sliced
  • 1-inch ginger, peeled and thinly sliced
  • 3 TBS soy sauce, divided
  • ½ cup dried scallops, soaked in water until fully expanded (10 hours)
  • Two 12.5 oz. packets of soft tofu, cut into squares
  • 3 TBS canola oil

Hand shred the scallops and reserve the soaking water.

In a very hot wok, sizzle the scallops and ginger. After hearing and seeing the scallops pop, add 1 TBS soy sauce and mix well. Add the tofu with the scallions and remaining 2 TBS soy sauce plus a little bit of water and cook for 5-6 minutes.

Serve with rice.


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