My F&W
quick save (...)

Steamed Tofu With Shrimp Mousse

  • SERVINGS: 4
  • FAST
  1. 1/4 pound raw medium shrimp, shelled and deveined
  2. 1/2 teaspoon chopped cilantro
  3. 1 egg
  4. 1 1/2 teaspoons rice wine
  5. 1 teaspoon sesame oil
  6. 1 tablespoon cornstarch
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon white pepper
  9. 1 package (16 ounces) soft tofu, drained
  10. 2 tablespoons soy sauce
  11. 1/2 teaspoon sesame oil
  12. 1 green onion (including top) chopped
  1. Chop the shrimp in a food processor. Add the remaining mousse ingredients and process until the shrimp are finely chopped. Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.
  2. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces. Lay the tofu pieces side by side in a 9-inch glass pie pan or other heatproof dish. Evenly spread shrimp mousse over each piece.
  3. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Place the dish on the rack; cover and steam until the shrimp mousse turns pink, about 6 minutes. Remove the dish from the wok; carefully pour off the cooking juices. Drizzle soy sauce and sesame oil over the tofu; sprinkle with green onion and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.