Microwave-steamed Tofu and Scallops
Drain a block of tofu, top with canned scallops and steam it in the microwave. It's as simple as that. Goes especially well with drinks!
Photographed by HIDETOSHI HARA
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 1 kinugoshidofu (small) (approx. 200 g)
- 1 can scallops (boiled) (70 g)
- 1/2 piece ginger (large)
- 10 cm Japanese leek
- 1 tbsp mentsuyu (triple strength)
- 1/2 tbsp sesame oil
- Mitsuba, as needed
Lightly drain the tofu and place in a heat-resistant dish. Use a spoon to break it up into chunks. Coarsely mince the leek.
Empty the canned scallops and their juice into a bowl. Tear the scallops into shreds. Peel and grate the ginger. Add to the scallops along with the leeks and [A].
Top the tofu with the scallop mixture. Cover lightly with plastic wrap and microwave (600 W) for 3 minutes.
Chop the mitsuba and scatter over the tofu. Serve in individual bowls.