Subj : Fancy Pan Seared Tofu Mock Scallop
To   : All
From : Ben Collver
Date : Fri Apr 04 2025 11:47:53

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fancy Pan Seared Tofu Mock Scallop
 Categories: Vegetarian
      Yield: 4 Servings

MMMMM------------------------MOCK SCALLOP-----------------------------
      1    Box silken tofu
      2 tb Grapeseed or olive oil
    1/4 c  Shallot; chopped
      3    Shiitake mushrooms; up to 4,
           - sliced
    1/2 tb Korean pepper powder
    1/2 c  Water
    1/2    Orange; juice of
      1 ts Corn syrup, maple syrup, or
           - agave

MMMMM---------------------FENNEL MISO BROTH--------------------------
      2 c  Water
    1/4 c  Fennel bulb; sliced
      1    Dashima sheet
      2 tb Miso paste

MMMMM--------------------------GARNISH-------------------------------
           Nori; slivered
           Fresno chili pepper;
           - julienned
           Orange zest
           Sesame oil

  Cooking Time: 30 minutes
  Difficulty: hard

  Using a 1" ring mold or a shot glass, carefully cut out silken tofu
  roughly the shape and size of a jumbo scallop.

  Add oil to skillet over high heat. Once oil is hot enough, gently add
  tofu to non-stick skillet--you should get a healthy "HISS,"
  otherwise, it's not hot enough.

  Cook for 2 minutes or until pan-side is nice and brown, and gently
  flip with either your hands or a small spatula. Cook for an
  additional 2 minutes until both sides are a lovely brown color.
  Remove from skillet.

  In same pan, add a little more oil and then onions and mushrooms.
  Saute vegetables until they are soft and add Korean pepper powder.
  Stir until vegetables are well coated. Add orange juice and then
  water. Reduce until sauce thickens. Add corn syrup at the very end
  for extra sweetness and shine.

  In a separate pot, add 2 cups water and dashima and fennel bulb.
  Bring to boil then reduce heat to simmer. Add miso paste and stir
  until well incorporated.

  For plating, in a shallow bowl, gently place "tallop" in center. Pour
  miso broth through sieve into bowl. Spoon a bit of the onions and
  mushrooms together with citrus chili reduction onto top of tallop.

  Add garnish items to the very top with chopsticks or tweezers.

  Recipe by Joanne Molinaro

  Recipe FROM: <https://thekoreanvegan.com/
  fancy-shmancy-pan-seared-tallop-tofu-scallop/>

MMMMM

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