Soy Custard Cups
This dish is an interesting way to add more soy to your diet. The isoflavones in soy may help maintain bone density, reduce the risk of certain cancers, protect against heart disease, and help alleviate symptoms of menopause. The Omega-3s in the tofu help skin retain its natural moisture. This recipe is inspired by the Chinese steamed custards served at dim sum. You can put almost anything under the silken tofu layer, and the garnishes are endless.
Pinch of salt
10-12 dried shiitake mushrooms
1/4 lb. peeled shrimp (devein, if desired)
2 Tbs. peanut oil
2 Tbs. chopped chives
Sea salt and ground pepper to taste
Soy sauce, ponzu sauce, chopped scallions, slivered radishes, or black sesame seeds as garnish
1. Drain the tofu and press between paper towels to remove excess water. Place in a blender or food processor with the salt and mix until texture is smooth, about 1 minute.
2. In a medium bowl, rehydrate the shiitake mushrooms in hot water for 20 minutes. Drain and chop.
3. Mince the shrimp. Heat the peanut oil in a saute pan over medium-high heat and saute the shrimp, mushrooms, and chives for 5-7 minutes. Season with salt and pepper.
4. Divide the shrimp mixture among four small ramekins and top with tofu.
5. Cover ramekins with foil and place in a steamer pot. Cover pot and steam until the tofu is set, about 15-20 minutes.
6. Top with your choice of garnish ans serve warm.
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