Steamed Tofu With Shrimp Mousse

  • Active Time 20m
  • Total Time 20m

4 Servings


  • For the 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
  • 1/2 teaspoon white pepper
  • For the Tofu:
  • 1 package (16 ounces) soft tofu, drained
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 green onion (including top) chopped


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.

RecID 2001

nutrition information per serving

144 calories; 7g total fat; 96mg cholesterol; 662mg sodium; 7g carbohydrates; 1g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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