Steamed Contessa Shrimp-Zucchini Stuffed Tofu
2 packages silken tofu, cut in half, top lightly scooped out and reserved
1 pound small peeled and cleaned shrimp
1 tablespoon minced ginger
3 tablespoons butter
1 small zucchini, 1/8 inch dice
3 tablespoons naturally brewed soy sauce, for drizzling
1 tablespoon sesame oil, for drizzling
Kosher salt and freshly ground black pepper to taste
Banana or Napa cabbage leaves
Line bamboo steamers with banana leaves and set over a wok filled with boiling water. Place tofu in a small dish that will fit steamer. In a food processor fitted with blade, puree the shrimp and eggs. Add ginger and butter and pulse until butter is in small pieces. Season and check flavor by sautéing or microwaving a small portion. Fold zucchini into shrimp mixture. Spoon or use a pastry bag to pipe the puree into scooped tofu. Steam for 8 minutes until cooked through. To serve, drizzle with naturally brewed soy sauce and sesame oil.
2006 Tocai Friulano BastianichFrom Friuli, Italy. Medium bodied, with ripe pear, refreshing mineral notes and acidity. Tocai Friulano grape is characterized by a slight almond edge. Complements seafood and pork dishes particularly well.