Inspired by: Chawanmushi
- All year
Steamed Tofu Custard (Egg-free Chawanmushi)
- Serves
- 4
- Portion
- 1 cup
- Time
- 30 min
- Texture
- Silky
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, silken | 1 block | 300 g | 1500 g | |
| Soy milk (unsweetened) | ¾ cup + 1 tbsp unsweetened | 200 ml | 1000 ml | |
| Vegetable stock (no onion–garlic, home-made) | ⅓ cup + 1 tbsp kombu dashi | 100 ml | 500 ml | |
| Cornflour (cornstarch) | 1 tbsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Soy sauce / tamari (gluten-free) | 1 tsp | 5 ml | 25 ml | |
| Green peas, fresh | ¼ cup | 40 g | 200 g | |
| Carrot | tiny flowers | 40 g | 200 g | |
| Chinese yam / nagaimo | or lotus, small dice | 40 g | 200 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mitsuba | 2 g | 10 g |
Method
How to cook it
Step 1: Blend silken tofu, soy milk, dashi, starch, salt and soy until perfectly smooth; sieve.
Step 2: Divide vegetables among 4 cups; pour custard over; cover with foil.
Step 3: Steam on gentle heat 15 minutes until just set and wobbly.
Step 4: Garnish with mitsuba.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs and fish dashi→Tosilken tofu, soy milk and kombu dashi
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