Thai Tofu Custard With Cucumber Mango Relish

• 4 eggs
• 1 Tbsp seasoned rice vinegar
• 1 Tbsp low sodium soy sauce
• 1 tsp green curry paste
• 1 clove garlic, crushed
• 8 ounces firm tofu, cut into bite size cubes
• 1 cup small dice European cucumber
• 1 large mango, peeled and diced
• 1 green onion, minced
• 2 Tbsp snipped mint
• 1 Tbsp lime juice
• 1 tsp sesame oil
• garnish- chopped roasted peanuts

1. Whisk together the eggs, vinegar, soy, curry paste, and garlic in a medium bowl. Pour into an oiled 10 inch pie plate. Set the plate on a steamer rack over simmering water in a pot. Cover the pot and cook 6-8 minutes or till the custard is set. While the custard is cooking combine the rest of the ingredients in a medium bowl. Mix well. Cut the custard into wedges and top with the relish.

eggs, rice vinegar, soy sauce, green curry, clove garlic, firm tofu, cucumber, mango, green onion, mint, lime juice, sesame oil, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-tofu-custard-with-cucumber-mango-relish-1209157 (may not work)