Steamed Tofu With Shrimp Mousse

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  • 1/4 pound raw medium shrimp, shelled and deveined

  • 1/2 teaspoon chopped cilantro

  • 1 egg

  • 1 1/2 teaspoons rice wine

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch

  • 1/4 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1 package (16 ounces) soft tofu, drained

  • 2 tablespoons soy sauce

  • 1/2 teaspoon sesame oil

  • 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.

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