~Shrimp, crabmeat or clams can be substituted for scallops.~

12 ounces (300g) tofu, drained

1 package (12 ounces = 360g) frozen scallops, thawed, or 12 ounces(360g) fresh scallops

3 green onions or shallots

1 tablespoon salt

2 tablespoon cooking wine or dry white wine

2 tablespoons milk

1 tablespoon sesame oil

1 tablespoon cornstarch, dissolved in 1 tablespoon water

1 teaspoon gingerroot, slice thin or 1/8 teaspoon ground ginger

1 tablespoon butter or margarin

1 cup water

Instructions:

1. Cut tofu into 1/2-inch(1.2cm) thick slices then drain.

2. Cut scallops into 1/2-inch(1.2cm) pieces. Soak in 1 tablespoon wine.

3. Slice gingerroot thin.

4. Cut green onions, 1 1/2-inch (4cm) long, then cut lengthwise into halves.

5. Heat 1 tablespoon sesame oil in wok or skillet; add gingerroot and scallops, stir fry 1 up to 2 minutes.

6. Add 1 cup water, 1 tablespoon salt, 1 tablespoon wine and 2 tablespoon milk.

7. Heat until boiling. Reduce heat and simmer until scallops are tender about 5 minutes.

8. Add tofu and stir carefully. Bring to a boil, then add cornstarch while stirring constantly. When smooth and bubbly already, remove from heat then add 1 tablespoon butter over scallops. Enjoy!