Spicy Steamed Tofu Custard with Shrimp & Shiitake Mushrooms

Spicy Steamed Tofu Custard with Shrimp & Shiitake Mushrooms

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From: EatingWell Magazine, September/October 2017

This tofu recipe is inspired by chawanmushi, a Japanese custard that is very soft and delicate, made with lots of liquid, which flows out of the custard as you eat it. Incorporating soft tofu with the eggs makes the custard firmer and more substantial. Besides shrimp, this custard could be made with scallops, cooked lobster, crab or cooked fish. Serve as a first course or for lunch with a side of vegetables and rice.

Ingredients 6 servings

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  • Marinade & Shrimp
  • 2 tablespoons finely chopped scallions, white and green parts
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon mirin or sweet sherry
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon chile paste, such as Chinese chile paste or Sriracha
  • 8 ounces peeled raw shrimp (21-25 count; see Tips), divided
  • Custard
  • 8 dried shiitake mushrooms (about 1 ounce)
  • 8 ounces silken tofu, chopped into 1-inch pieces
  • 4 large eggs
  • ½ cup thinly sliced scallions
  • ⅓ cup low-sodium chicken broth
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons white miso

Preparation

  • Prep

  • Ready In

  1. To prepare marinade: Combine 2 tablespoons each scallions and tamari (or soy sauce), sesame oil, mirin (or sherry), ginger, garlic and chile paste in a medium bowl. Set aside 6 shrimp and coarsely chop the rest. Add the chopped shrimp to the marinade and stir to coat. Let marinate for 30 minutes.
  2. To prepare custard: Place mushrooms in a heatproof bowl, cover with boiling water and let soak for 30 minutes. Drain, squeezing to remove excess moisture. Discard stems and chop the caps.
  3. Preheat oven to 325°F. Put a kettle of water on to boil.
  4. Meanwhile, place tofu in a food processor and puree until mostly smooth. Add eggs, scallions, broth, tamari (or soy sauce) and miso along with the chopped shrimp and marinade and the chopped mushroom caps; pulse several times to combine.
  5. Place six 6-ounce ramekins in a 9-by-13-inch baking dish. Divide the custard among the ramekins and top with the reserved shrimp. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Carefully cover with foil.
  6. Bake the custards until firm to the touch and the shrimp are pink and cooked through, 30 to 35 minutes.
  • Equipment: Six 6-oz. ramekins
  • Tips: Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 169 calories; 8 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 16 g protein; 31 mcg folate; 185 mg cholesterol; 1 g sugars; 0 g added sugars; 284 IU vitamin A; 2 mg vitamin C; 53 mg calcium; 1 mg iron; 502 mg sodium; 267 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 lean meat, 1 medium fat meat

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