Japanese Vegetable Custards with Spicy Tofu

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

Instructions

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.