Here is another simple tofu recipe you can either serve hot (great in winter) or chilled, although I would go for the former.
Chawan Mushi/Chyawanmushi/茶碗蒸し is a Japanese way to steam a flan/pudding that is not sweet. It makes for great appetizers or full meals if served aplenty.
Great for kids and waistline-conscious people!

Tofu Chawan Mushi!

INGREDIENTS: For 4 ramequins/cups

-Tofu: 1 cup:200 cc/ml (untreated, light type)
-Eggs: 3 medium-sized ones
-Egg yolk: 1
-Dashi (fish or seaweed): 1/2 cup/100cc/ml
-Salt: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 2 teaspoons
-Chicken soup stock: 50 cc/ml
-Water or dashi: 150 cc/ml
-Cornstarch: 1/2 tablespoon
-Water: 1 tablespoon
-Grated fresh ginger (or yuzu kosho): enough for decoration and taste

RECIPE:

In a bowl beat the eggs and egg yolk. Add tofu, dashi, salt, soy sauce and mirin. Mix well with an electric whisker.
Pass through a thin sieve/chinois.
Pour mixture inside ramequins/cups.

You can either steam it in a steamer or cook in a bain-marie.
Or proceed as shown in picture above.
Oncethe water has ben brought to boil, switch down heat to low and steam for 12~15 minutes.

While you are steamig the tofu chawan prepare the topping sauce.
In a pan pour the soup stock and water/dashi.
Bring to boil.
Mix cornstarch and water, and add it little by little to soup until you have reache da satisfying consistency.

Check if the tofu chawan mushi is well cooked.
Pour sauce over each cup.
Serve with a little lump of grated fresh ginger.
Serving with chopped thin leeks also makes for good combination in looks and taste.
One can also season the sauce according to one’s taste and priorities!

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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

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