Braised Tofu with Dried Scallops

Place 30g dried scallops in a small heatproof bowl, cover with hot water, and soak for at least 30 minutes until softened. Reserve the soaking liquid and shred the softened dried scallops by hand.

Drain 500g silken tofu and carefully cut it into 2.5 cm cubes.

Slice 15g ginger, mince 10g garlic, and chop 20g scallion, separating the white and green parts.