Seafood W / Tofu & Vegetable Recipe

Press and cube tofu

Wrap the firm tofu in paper towels and place a weight on top for 10–15 minutes to remove excess water. After draining, cut into 1-inch cubes and pat dry.

Rinse shrimp and scallops (if using), pat dry with paper towels and season lightly with 1/8 tsp black pepper and a pinch (about 1/8 tsp) of salt.

Trim and cut vegetables: separate broccoli into small florets, slice carrot on the bias, core and slice red bell pepper, halve bok choy lengthwise, mince garlic and ginger, and slice green onions, keeping whites and greens separate.

In a small bowl, whisk together 3 tbs low-sodium soy sauce, 1.5 tbs oyster sauce, 1 tbs rice wine (or mirin), 3 tbs chicken or seafood stock, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp crushed red pepper flakes, and 1/4 tsp salt.

In a separate small cup, dissolve 1 tsp cornstarch into 2 tbs cold water to make a slurry. Set both the sauce and slurry aside.

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add tofu cubes in a single layer (work in batches if needed). Cook without moving for 3–4 minutes until the bottoms are golden brown, then gently turn and brown the other sides another 2–3 minutes. Remove tofu to a plate and keep warm.

In the same skillet, add 1 tbs neutral oil and heat over medium-high. Add shrimp and scallops in a single layer and sear 1–2 minutes per side until opaque and just cooked through. Remove seafood to the plate with tofu and tent with foil.

Return the skillet to medium-high heat. If needed add 1–2 tsp oil. Add white parts of green onions, minced garlic and ginger. Stir-fry 30 seconds until fragrant, taking care not to burn garlic.

Add carrots and broccoli and stir-fry 2 minutes. Add red bell pepper and bok choy, and stir-fry another 2–3 minutes until vegetables are crisp-tender. Season lightly with remaining 1/8 tsp salt and a pinch of black pepper if desired.

Return the cooked tofu and seafood to the skillet with the vegetables. Stir gently to combine.

Pour the prepared sauce over the mixture and stir to coat. Bring to a simmer for 30–60 seconds.

Stir the cornstarch slurry once more, then slowly drizzle it into the skillet while stirring. Cook 1–2 minutes until the sauce thickens and becomes glossy, coating the tofu, seafood and vegetables. Taste and adjust seasoning (add a splash of soy or a pinch of salt if needed).

Turn off heat. Stir in 1 tsp toasted sesame seeds (optional) and the green parts of the green onions. Finish with a few drops of lime or lemon juice if using.

Transfer to a serving platter or individual bowls. Garnish with remaining sesame seeds and chopped cilantro or parsley if desired. Serve immediately with steamed rice or noodles and lemon/lime wedges on the side.