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Ingredientes
- 1 pkt soft tofu - (16 ounce) liquid removed
- 2 Tbsp. soy sauce
- 1/2 tsp sesame oil
- 1 x green onion, including top minced
- 1/4 lb raw medium shrimp shelled, deveined
- 1/2 tsp minced cilantro
- 1 x egg
- 1Â 1/2 tsp rice wine
- 1 tsp sesame oil
- 1 Tbsp. cornstarch
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
Direcciones
- Chop the shrimp in a food processor. Add in the remaining mousse ingredients and process till the shrimp are finely diced. Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mix.
- Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pcs. Lay the tofu pcs side by side in a 9-inch glass pie pan or possibly other heat-proof dish. Proportionately spread shrimp mousse over each piece.
- Place a steaming rack in a wok or possibly saucepan. Add in water to just below the level of the rack and bring to a boil. Place the dish on the rack; cover and steam till the shrimp mousse turns pink, about 6 to 10 min.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 29 | 38% |
| Total Fat 3.28g | 4% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 654mg | 27% |
| Potassium 95mg | 3% |
| Total Carbs 3.13g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 7.73g | 12% |
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