Japanese Vegetable Custards with Spicy Tofu Recipe

Name: Japanese Vegetable Custards with Spicy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-sodium vegetable broth; 2 large eggs; 1 1/2 tsp. low-sodium soy sauce; 1 tsp. mirin (rice wine); 1 large carrot, diced; 8 whole water chestnuts, halved; 1/2 cup frozen shelled edamame, thawed; 4 shiitake mushroom caps; Sesame oil for drizzling; 12 napa cabbage leaves; 1 16-oz. pkg. firm tofu, drained and cut into 8 pieces; 3 Tbs. low-sodium soy sauce; 2 tsp. minced fresh ginger; 2 tsp. brown sugar; 1 tsp. rice vinegar; 1 tsp. toasted sesame oil; 1/4 tsp. chile-garlic paste; 2 green onions, thinly sliced

Servings: persons

1 cup low-sodium vegetable broth
2 large eggs
1 1/2 tsp. low-sodium soy sauce
1 tsp. mirin (rice wine)
1 large carrot, diced
8 whole water chestnuts, halved
1/2 cup frozen shelled edamame, thawed
4 shiitake mushroom caps
Sesame oil for drizzling
12 napa cabbage leaves
1 16-oz. pkg. firm tofu, drained and cut into 8 pieces
3 Tbs. low-sodium soy sauce
2 tsp. minced fresh ginger
2 tsp. brown sugar
1 tsp. rice vinegar
1 tsp. toasted sesame oil
1/4 tsp. chile-garlic paste
2 green onions, thinly sliced

1
To make Custards: Whisk together broth, eggs, soy sauce, and mirin.
2
Divide carrot, water chestnuts, and edamame among 4 8-oz.
3
ramekins.
4
Ladle broth mixture into ramekins.
5
Top with mushrooms.
6
Set ramekins in top basket of steamer, and cover.
7
To make Tofu: Line bottom steamer with cabbage.
8
Arrange tofu over top.
9
Bring 2 inches water to a boil in large skillet.
10
Place steamer in skillet, reduce heat to medium, and steam 6 minutes.
11
Reverse steamer baskets, and steam 6 minutes more.
12
Cool 5 minutes.
13
Whisk together soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chile-garlic paste, and 1 Tbs.
14
water.
15
Drizzle custards with sesame oil, arrange tofu over cabbage, and top with soy sauce mixture and green onions.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup low-sodium vegetable broth, 2 large eggs, 1 1/2 tsp. low-sodium soy sauce, 1 tsp. mirin (rice wine), and more.

Yes, Japanese Vegetable Custards with Spicy Tofu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Vegetable Custards with Spicy Tofu

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