Stir fried seafood medley with tofu
55 min
A delicious Chinese dish packed full of protein. Prawns are stir-fried with scallops, baby sweetcorn, seafood sticks and mixed vegetables, then served on top of tofu. Enjoy with a bowl of steaming rice.
2 people made this
Ingredients
Serves: 4
- 10-12 medium prawns, shelled and deveined
- salt and pepper, to taste
- sesame oil, to taste
- 8 medium scallops, halved
- 1 (396g) block tofu, cubed
- 1 tablespoon oil
- 2 tablespoons chopped garlic
- 8 baby sweetcorn, chopped
- 4 crab flavoured seafood sticks, chopped
- 100g frozen mixed vegetables
- 400ml chicken stock
- 4 tablespoons cornflour, mixed with 4 tablespoons chicken stock
- 1/3 teaspoon salt
- 1 spring onion, finely chopped
Method
Prep:20min ›
Cook:20min ›
Extra time:15min marinating ›
Ready in:55min
- Season the prawns with salt, pepper and sesame oil. Let sit for 15 minutes.
- Meanwhile, blanch scallops in boiling water for 2-3 minutes or until opaque, drain and set aside. Blanch the tofu in boiling water for 10 minutes. Drain and transfer to a serving dish.
- Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the prawns and saute until cooked, 3-4 minutes.
- Add the baby sweetcorn, seafood sticks and scallops and mix well. Stir in the mixed vegetables, chicken stock, cornflour slurry and salt. Mix well and heat until the sauce is thickened.
- Pour over the tofu and sprinkle with spring onion.
See it on my blog
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