| Steamed Tofu with Shrimp Mousse April, 2000  Serves 4 Prep time: 10 minutes Cooking time: 10 minutes1 package (16 ounces) soft tofu, drained 2 tablespoons soy sauce 1/2 teaspoon sesame oil 1 green onion (including top), chopped Shrimp Mousse: 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. Chop the shrimp in a food processor. Add the remaining mousse ingredients and process until the shrimp are finely diced. 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 heat-proof dish. Evenly spread shrimp mousse over each piece. 3. Place a steaming rack in a wok or saucepan. 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 to 10 minutes. Remove the dish from the wok and carefully pour off the cooking juices. Drizzle soy sauce and sesame oil over the tofu, sprinkle with green onions and serve. Photography by Rita Maas Calories 154,Fat 7,Perfat 43,Cholesterol 96,Carbo 5,Protein 17,Fiber N/A,Sodium N/A |
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Steamed Tofu with Shrimp Mousse
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