Steam Tofu with Scallops in Black Bean and Black Olive Sauce

Amoy’s Oyster Sauce uses a top grade oyster, giving it a strong aroma and there are no added preservatives. Amoy’s First Extract Soy Sauce for Seafood is made of naturally fermented, organic Canadian soya beans. These products are both made in Hong Kong.

Ingredients:

Tofu 6 pcs, chopped black bean 1 tbsp, frozen scallops 6 pcs, pickled black olive 2 pcs (chopped), diced spring onion, diced dried tangerine peels, Amoy Seafood Soy Sauce (to be added at the end), garlic 1 pc (chopped)

Seasoning:

Amoy Premium Oyster Sauce 1 tsp, cooked oil 1 tsp

Method:

Scoop away the center of tofu pieces. Stuff a piece of scallop onto each tofu piece.
Mix black bean, black olive, dried tangerine peels and garlic well. Add seasoning, stir well and put sauce mixture on top of scallops. Steam over high heat for 5 minutes.

Sprinkle spring onion on steamed tofu. Pour cooked oil and Amoy Seafood Soy Sauce over tofu and serve.