Tested and Perfected by Food and Wine

Steamed Tofu With Shrimp Mousse

Contributed by
  • ACTIVE:
  • TOTAL TIME:
  • 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.