Tofu with Dried Scallops & Lettuce

Have you had your reunion dinner yet? According to family tradition, we always prepare symbolic dishes for the Chinese New Year dinner. One dish that is a must-cook every New Year is this Tofu with Dried Scallops & Lettuce.

On the New Year's dining table, dishes are not just about satisfying the palate but also carry blessings and auspicious meanings. "Hundred Blessings" symbolises abundant fortune and represents a year of good luck and happiness, while "lettuce" implies "wealth" and signifies prosperity. This dish cleverly incorporates these meanings into the food, offering not only deliciousness but also conveying well-wishes for the coming year.

The cooking method for this dish is very simple. I use Bai Fu firm tofu for stewing, which helps prevent the tofu from becoming mushy. During the cooking process, the tofu maintains a smooth texture and absorbs the flavours of the other ingredients, resulting in a rich taste in every bite. Paired with flower mushrooms and dried scallops, the mushrooms absorb the mushroom and scallop juices, enhancing their sweetness. The tender tofu and aromatic mushrooms often lead to the entire family quickly finishing the dish.

Ingredients

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Basic Ingredients

Firm Tofu	2 cartons
Cornstarch	1 tbsp
Dried Shiitake Mushroom	12each
Chinese Lettuce	1 each
Dried Scallops	8 each
Ginger	3 slices
Shallot	3 each
Water from soaking Dried Mushroom & Scallops	600ml
Oyster Sauce	2 tbsp
Sesame Oil	2 tsp
Dark Soy Sauce	1 tsp

Mushroom Marinate

Salt	½ tsp
Sugar	½ tsp
Shaoxing Wine	2 tsp
Cornstarch	1 tsp
Sesame Oil	1 tsp

Steps

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1. Soak the mushrooms in hot water, covering them, for 3-4 hours. After soaking, trim off the mushroom stems (keeping about 500 ml of the mushroom water) and marinate the mushrooms with seasoning for 30 minutes.

2. Remove the pillow from the dried scallops and soak them in 100 ml of water for 20 minutes. Then, steam the scallops along with the soaking water for 15 minutes. After steaming, shred the scallops into thin strips, and keep the scallop water.

3. Cut the firm tofu into thick slices (8 slices per box). Pat both sides dry with paper towels, then evenly sprinkle 1 tablespoon of cornstarch on both sides of the tofu.

4. Heat a frying pan over medium-low heat, add a suitable amount of oil, and pan-fry the tofu until both sides are golden brown.

5. Heat a wok over medium heat and add a some oil. Sauté the ginger slices and shallots until fragrant. Add approximately 500ml of mushroom water, 100ml of dried scallop water, oyster sauce, sesame oil, and dark soy sauce. Once it comes to a boil, add the lettuce and blanch for 20 seconds, then remove and set aside.

6. Add mushrooms, cover the pot, and simmer for 12 minutes. Then, add the shredded dried scallops and tofu slices, reduce the heat to medium-low, and continue to simmer for an additional 3 minutes.

7. Remove the tofu slices, and depending on the thickness of the sauce, add cornstarch water as needed to thicken it.

8. Place the lettuce in the center of the plate, arrange the tofu around it, stack the flower mushrooms on top of the lettuce, and finally drizzle with the dried scallop oyster sauce.