Seasonal Vegetable Tofu Cup-It is said to come from Michelin

Overview

It is said that this is a dish from a Michelin restaurant. For people who don't like meat, it is very unpalatable at first and is too vegetarian. I tried it out of curiosity. The garnishing and frying process were surprisingly simple. I added some dried beets for freshness, the crispy chopped green vegetables added to the texture, and the aroma of red pepper complemented the mellowness of the tofu. It tastes much better than expected (｢･ω･)｢Hey!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• green vegetables
• lard
• scallops
• tofu
• black pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Wash the crisp and tender green vegetables, chop into small pieces and set aside.

   

2. 2 Half a red pepper, minced, different from diced, must be very finely chopped.

   

3. 3 Crush the tofu with the back of a knife. The southern tofu I use is more delicate. It is best to pinch the surrounding skin with your hands as it is not easy to crush.

   

4. 4 Soak the scallops in advance for a longer time. You can soak them the night before and put them in the refrigerator.

   

5. 5 Crush the soaked scallops and set aside.

   

6. 6 Take a large bowl and pour the chopped tofu, chopped green vegetables, chopped red pepper and dried beets into it one by one.

   

7. 7 Mix well.

   

8. 8 Sprinkle a little black pepper for flavor.

   

9. 9 Add some more salt and mix well.

   

10. 10 Add a tablespoon of lard into the pan to enhance the aroma.

    

11. 11 After the oil has melted, stir-fry the mixed ingredients over high heat. Some juice will come out. Turn off the heat when it is almost reduced.

    

12. 12 Put it in a small bowl and flip it upside down on a plate. It’s so beautiful (｡･ω･｡)ﾉ♡.