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

Simplifying the essence of the traditional Jiangnan cuisine 'Jinhua Ham Steamed Tofu', this recipe uses store-bought scallop sauce (or fresh scallops) paired with soft tofu. The steamed tofu is incredibly smooth and tender, fully absorbing the savory seafood flavor and the aroma of Jinhua ham, 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. Enjoy the extremely delicate and smooth texture.