Tofu Pate

Posted on 15. Jan, 2010 by grace in Appetizers/Dim Sum, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Japanese, Vegetable/Tofu

Tofu Pate

By Hiroshi Noguchi

Serves 4

8 ounces fish fillets, tilapia or sole

Tofu Mousse
6 ounces soft tofu
3 medium size scallops
dash of soy sauce
1 tablespoon cornstarch
dash of salt and pepper
8 ounces water
½ teaspoon dashi powder
1 egg
dash of mirin

1. Brush soy sauce on the fish fillets and grill.

2. Squeeze water out of tofu and place in food processor. Add scallops and mix. Add dashi, salt, soy sauce, mirin, cornstarch, pepper, water, and egg. Mix until consistency is smooth and thick. Place 1/3 of mousse in terrine. Lay grilled fish into terrine on top of the first layer of mousse.

3. Top grilled fish with remaining 1/3 of mousse and spread evenly to complete a smooth top layer. Cover the third layer of fish with the last third of mousse. Steam for 15 minutes. Put weight on the cover of terrine while the tofu pate cools off.

Tags: Hiroshi Noguchi