Steamed Tofu with Dried Scallops
A delicate and savory Cantonese-style steamed dish featuring silky tofu topped with rehydrated scallops and a light soy sauce.
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This dish highlights the natural sweetness of dried scallops, known as conpoy, paired with the soft texture of tofu. It is a healthy, low-oil option that comes together quickly.
Ingredients
Dried scallops (conpoy)
5-6 pieces
Soft tofu (silken or regular)
1 block (approx. 300g)
Green onions
2 stalks
Seafood soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
Water (from soaking scallops)
3-4 tablespoons
Instructions
1
Prepare the Scallops
Rinse the dried scallops thoroughly under cold water. Place them in a bowl and cover with boiling water. Let them soak for about 1 hour to rehydrate and soften. Reserve the soaking liquid for later use.
2
Slice and Plate the Tofu
Gently rinse the tofu block. Carefully cut it into thick, even slices. Arrange the tofu slices neatly in a heat-proof dish that fits inside your steamer.
3
Assemble the Topping
Remove the rehydrated scallops from the liquid. Use a knife to mince them into small pieces. Scatter the minced scallops evenly over the top of the arranged tofu slices.
4
Make the Sauce and Steam
In a small bowl, mix the seafood soy sauce and oyster sauce. Stir in 3 to 4 tablespoons of the reserved scallop soaking water to create a savory dressing. Pour this mixture over the tofu and scallops. Steam the dish over high heat for 8 to 10 minutes until the tofu is heated through. Garnish with chopped green onions before serving.
