Jinhua Ham and Scallop Steamed Tofu (Easy Rice Cooker Version)

Simplifying the essence of the traditional Jiangnan dish 'Jinhua Ham Steamed Tofu', this recipe combines store-bought scallop sauce (or fresh scallops) with tender tofu. The steamed tofu is incredibly smooth and tender, fully absorbing the savory seafood flavor and ham aroma, presenting a clean and elegant appearance. Ingredients: 1 box Japanese silken tofu (or egg tofu) 1 tbsp scallop sauce (or 3-4 fresh scallops, shredded) A little shredded scallion or chili for garnish Seasoning: 1 tsp light soy sauce, a little sesame oil. Instructions: Slice and Arrange: Cut the tofu into evenly thick slices (or cubes) and arrange them neatly in a deep dish. Top: Place a small amount of scallop sauce (or shredded scallops) on each piece of tofu and drizzle with a teaspoon of light soy sauce. Steam in Rice Cooker: Add 0.7 cups of water to the outer pot of the rice cooker and press the start button. Garnish: Once done, sprinkle with finely shredded scallions and chili, and drizzle with a little sesame oil before serving. The texture is extremely delicate and smooth.