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!

Microwave-steamed Tofu and Scallops
Photographed by HIDETOSHI HARA


Recipe by
Namie Omi

Easy

Seafood

Beans & Tofu

Healthy

130kcal

5minutes

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
  • [A]

    • 1 tbsp mentsuyu (triple strength)
    • 1/2 tbsp sesame oil
  • Mitsuba, as needed

Directions

1

Lightly drain the tofu and place in a heat-resistant dish. Use a spoon to break it up into chunks. Coarsely mince the leek.

2

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].

3

Top the tofu with the scallop mixture. Cover lightly with plastic wrap and microwave (600 W) for 3 minutes.

4

Chop the mitsuba and scatter over the tofu. Serve in individual bowls.