Steamed Tofu Stuffed with Shrimp
Plump, juicy shrimp chopped up, stuffed inside tofu, and steamed. The contrasting textures will delight even the most finicky of guests.
Photographed by TERUO UKITA
Beans & Tofu
Calorie count is per serving.
Excludes time needed to reconstitute the dried shiitake.
Ingredients (Serves 2)
- 1 kinugoshidofu (approx. 350 g)
- 4 shrimp (heads removed; unshelled) (approx. 60 g)
- 1 dried shiitake mushroom
- 1 tsp egg white
- 1/2 tsp sake
- 1/2 tsp potato starch
- A pinch of salt
- 2 tbsp ponzu soy sauce
- A dash of sesame oil
- Chili pepper, to taste
- Potato starch, as needed
Reconstitute the shiitake. Remove the stem and mince the cap. Shell and de-vein the shrimp, then finely chop.
Put the shiitake and shrimp in a bowl. Add [A] in this order: sake, salt, egg white, and potato starch. Mix thoroughly.
Quarter the tofu. Use a 1 tsp measuring spoon to scoop out the center of each quarter block to make a round, shallow hole for the shrimp. When doing so, be careful not to pierce the bottom. (Use the scooped out tofu in other dishes such as miso soup.) Use a tea strainer to sprinkle potato starch evenly over the holes. This will help bind the tofu and shrimp together.
Divide the shrimp filling into four equal portions and shape into round balls.
Lightly press the balls into the holes in the tofu so they look like mounds. Place the tofu pieces on a heat-resistant dish small enough to fit inside a steamer.
Line a steamer with a towel. Wait for it to steam before placing the dish inside. Flip the corners of the towel over the lid and hold in place with a clothespin. Steam over low heat for 10 minutes.
Use the corners of the towel to lift up the hot dish from the steamer. Serve with the mixed [Sauce].