Seafood Tofu (玉孑豆府)

Ingredients

• 220 g / 0.49 lb scallops ((or to preference))
• 220 g / 0.49 lb prawns ((or to preference))
• 35 g / 0.08 lb rehydrated scallops ((we get the dried version from Chinese specialty goods stores))
• 750 g / 1.65 lb silken tofu
• 75 g / 0.17 lb snow peas
• 75 g / 0.17 carrot ((finely sliced into 1cm/0.4" tall pieces))
• 10 g / 0.02 lb ginger ((finely sliced into 1cm/0.4" tall pieces))
• 2 cloves garlic ((finely chopped))
• 400 mL / 1.7 US cup chicken stock
• 2 egg whites
• 1 tbsp oyster sauce
• 1/2 tsp salt ((or to taste))
• 1/2 tbsp sugar ((or to taste))
• 1/2 tbsp chicken bouillon powder
• 3 tbsp potato starch ((or just enough to lightly coat the bean curd))
• 4 tbsp starch slurry ((2 tbsp potato starch mixed with 2 tbsp water))
• 2 tbsp cooking oil ((and more for frying))

Instructions

1. 1

   Roughly chop the snow peas into 1cm (0.9") segments, then set aside for later.

2. 2

   Cut the prawns into 1cm (0.9") segments as well. If the scallops are large, you can halve or quarter them.

3. 3

   Cut the tofu into 3cm (1.2") thick pieces and lightly coat them in potato starch. This is done to prevent the moisture from popping in the hot oil.

4. 4

   Bring the oil to high and gently fry the coated bean curd for 1 minute each on both sides or until the outside is golden.

5. 5

   Drain and transfer the cooked bean curd onto a serving dish.

6. 6

   In a new wok (or clean and reuse the old one), add 2 tbsp oil on medium heat and cook the garlic for 20 seconds.

7. 7

   Pour the chicken stock in and mash the rehydrated scallops into the wok until they become strands.

8. 8

   Bring the liquid to a boil with the ginger and add the prawns and scallops in for 3 minutes or until 80% cooked.

9. 9

   Add the snow peas and carrots in along with the oyster sauce, chicken bouillon powder, salt and sugar. Mix well to combine.

10. 10

    Bring everything in the wok back to a boil. In the starch slurry bowl, mix until it becomes a runny liquid, then slowly pour it into the wok with one hand as you stir the ingredients with the other.

11. 11

    For the egg whites, use the same technique and pour it in at a slow speed while stirring everything else in the wok.

12. 12

    When the egg whites have cooked, transfer everything onto the serving dish over the tofu.

13. 13

    Enjoy the Seafood Tofu as is with rice!