Winter melon and tofu braised with dried scallops
Cubes of winter melon and silken tofu braised gently in a dried scallop and chicken stock — sweet, soft and light enough for the hottest evenings.
- 35 min
- Serves 3
- Braise
- Easy
Why it suits you: A yin-deficient constitution already runs hot inside, and the humid heat of Grain in Ear brings a dry mouth, restlessness and poor sleep. Winter melon clears heat and generates fluids, tofu moistens, and dried scallop nourishes yin while adding savoury depth. Light, moist and free of frying — just what this body needs in summer.
Method
Prep 15 min · Cook 20 min- 1Rinse the dried scallops and soak in water for 1 hour until soft, then shred them. Keep the soaking water.
- 2Fry the ginger in a little oil, add the winter melon and stir briefly. Add the stock, scallops and soaking water, bring to the boil and braise over medium-low heat for 10 minutes until the melon turns translucent.
- 3Slide in the tofu and cook for 5 minutes more. Season with salt, thicken lightly with the cornflour slurry and scatter with spring onion.
Cautions
- Dried scallops are high in purines, so go easy if you have gout; add extra ginger if your stomach runs cold.
Chef's tips
- Add the tofu last and nudge it with the back of the spatula rather than stirring, so it stays whole.
The TCM view
Winter melon is sweet, bland and slightly cold, clearing heat, draining water and relieving summer heat. Tofu is sweet and cool, boosting qi, generating fluids and moistening dryness. Dried scallop is sweet, salty and neutral, nourishing yin and the kidneys. A little ginger protects the stomach from too much coolness. Overall it nourishes yin and clears heat, draining water without drying.
