Tofu and Slamon Filet Recipe

Tofu and salmon is always great together, here they combine to make a deliciously different recipe, which is as versatile as it is meaty.

Wok, colander, mixing bowl, serving bowl.

7oz.(200g) firm tofu, cut into cubes (P1)

7oz.(200g) center-cut salmon filets, boneless, skinless (P2)

1 bunch scallion, cut diagonally into 1 inch strips

1 tbsp.minced fresh ginger

2 garlic cloves, minced

3 red bell pepper, cut in half, remove the seeds then cut into bite-sized pieces.

2 tbsp.vegetable oil

Water

P1

 
P2

1 tbsp.Shao-Hsing rice wine or dry sherry

1-2 tbsp.soy sauce, low sodium

2 tsp.salt

2 tsp.white sugar

1 tbsp.cornstarch

1 tbsp.soy sauce, low sodium

1 tbsp.rice vinegar

2 tsp.white sugar

1-2 tbsp.water

1 tbsp.cornstarch, mixed with 4 tbsp.water

1. In a mixing bowl, gently combine  salmon filets with the marinade together, let stand for 30 minutes before use.

2. Put a large pot of water on to a boil, add tofu cubes and cook briefly (about 1 minute), when done, drain well in a colander, set aside for later use.

3. Place a wok on medium heat, saute scallion, ginger and garlic with 2 tbsp.vegetable oil until aromatic (about 30 seconds).

4. Then put salmon filets back into the wok, stirring, add 1 tbsp.soy sauce, 1 tbsp.rice vinegar, 2 tsp.white sugar and 1-2 tbsp. water, keep stirring until well mixed.

5. At last, add cornstarch water mixture and tofu cubes, reduce heat to low and bring to a simmer until the sauce thickens.

6. Turn off the heat, place into a serving bowl, let cool for a couple of minutes before serving(P3).

P3