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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.

Bruce Aidells
Source: EatingWell Magazine, September/October 2017


Marinade & Shrimp


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 325 degrees F. Put a kettle of water on to boil.

  • 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.

  • 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.

  • 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 Facts

169 calories; protein 15.9g; carbohydrates 7.8g; dietary fiber 1.3g; sugars 1.4g; fat 8.1g; saturated fat 1.6g; cholesterol 184.9mg; vitamin a iu 283.9IU; vitamin c 2.3mg; folate 30.6mcg; calcium 52.6mg; iron 1.3mg; magnesium 26.5mg; potassium 267.4mg; sodium 501.6mg.