I made this dish for my husband during “vegan week” and he said to post this recipe.  I got the idea to make it look like scallops and added the Asian flavoring to complement the tofu.  

1 Pkg firm silken tofu
2 T Peanut Oil
2 TSoy Sauce
1/2 t Garlic powder
1/2 t Ground Ginger

Slice the tofu long ways so that you have two rectangles about 1″ thick.  Using a round cookie cutter (or straight non tapered shot glass) cut out circles into the size of sea scallops.  Heat a non-stick skillet until hot and add peanut oil until very hot.  In a separate bowl combine soy sauce, garlic and ginger and set aside.  Sear each side of the tofu scallops until golden brown.  Transfer to a pan and brush all sides of scallops with soy sauce mixture.  Place in oven at 200 degrees to keep warm while you prepare the spinach.

Sauteed spinach
1 T peanut oil
1 T chopped garlic
1 T chipped ginger
1 package fresh spinach
1 – 2 teaspoons of crushed red pepper
1 T sesame oil
sea salt to taste
2 t toasted white sesame seeds

Heat large non stick skillet until hot. Add Peanut oil until hot. Add garlic and ginger and saute until soft.  Add spinach a bit at a time until wilted.  Add, crushed red pepper, sesame oil and sea salt.

Plate spinach in middle of plate.  Transfer scallops to top sides of wilted spinach and garnish with fresh toasted sesame seeds.  We served this one with a side of purple jasmine rice.

If you enjoy The Complete Recipe please be sure to share it with your friends.
  • Sherie says:

    I think you need to start including pictures! Sounds Yummy!

  • Pamela says:

    You are so right. It looked so good we just started eating and forgot to take the pictures. LOL. I will make this one again and take pictures.

  • Allen Drewes says:

    Better yet when yo are GOING to make it give me a little notice to come over.

  • >