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Steamed Tofu With Shrimp Mousse

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 Servings
RECIPE INGREDIENTS
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
1/2  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
DIRECTIONS
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.


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.


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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 144
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 662mg
% Cal. from Fat: 44%
Cholesterol: 96mg
Protein: 13g
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