Steamed Stuffed Tofu with Dried Scallop Gravy

Steamed Stuffed Tofu with Dried Scallop Gravy
45 minutes
10 Servings
Recipe Description

A tasty tofu fried until golden stuffed with minced chicken and other savoury ingredients with special dried scallop gravy.


Ingredients: Stuffed Tofu

3 blocks Japanese pressed tofu, cut into 4 blocks 
200 g Minced chicken
1 inch Ginger, minced
25 g Spring onion, chopped
25 g Shiitake mushroom, chopped
50 g Carrot, diced
25 g Water chestnut, chopped
15 g Cloud ear fungus, chopped
⅛ tsp Five spiced powder
½ tbsp Oyster sauce
¼ tbsp Corn starch, mixed with 1 tbsp water
½ tsp AJI-NO-MOTO®
1 tsp Salt

Ingredients: Gravy

1 tsp Soy sauce
1 tsp Oyster sauce
500ml Water 
1 tbsp Cooking oil
30 g Dried scallop, soaked in hot water for 20 minutes and loosened
½ tsp AJI-NO-MOTO®
½ tsp Salt
3 tsp Corn starch, mixed with 3 tbsp water



Method 1

  1. Deep fried tofu until golden brown. Let it cool and cut rectangle shape in the centre. Scrap the inner parts of the tofu and keep both of the tofu block and the inner parts aside.
  2. Mixed all remaining ingredients and tofu inner parts evenly and season with AJI-NO-MOTO® and salt.
  3. Stuff the mixture into the tofu block and steam for 10-15 minutes or until the filling cook through

Method 2

  1. Mix soy sauce, oyster sauce and water in a bowl. Keep aside.
  2. Heat up cooking oil and stir fry dried scallop until browned and fragrant.
  3. Add in sauce mixture, mix well and season with AJI-NO-MOTO® and salt.
  4. Turn off the heat and pour corn starch mixture while stirring. Turn on the heat and simmer until the sauce slightly thickens.
  5. Pour on top of steamed stuffed tofu and serve hot. 
Product Used
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-NO-MOTO® Recipes
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