Steamed Tofu with Seaweed

This recipe is inspired from yesterday's Japan's Hour show on Channel News Asia. I saw the two ladies having the tofu soup, steamed tofu, fried tofu, etc, even the dessert is from tofu. I forget where was the tofu shop on the show, but the tofu soup and steamed tofu made me craving on tofu. So here is the recipe that looks like the one in the show. The outcome is similar to chawanmushi and the custard also taste like chawan mushi, so with some substitute here and there, you'll have your own chawanmushi.

Ingredients:
1 packet of silken tofu
5 gr wakame seaweed (soaked for 5 min with water, strained)
300 ml unsweetened soya milk
2 eggs
Seasonings: sugar, salt, mirin (mild taste, so don't go overboard)

How to:
Cut tofu to desirable size, put in the big bowl (fit in the steamer) together w/ the wakame seaweed.
Beat egg and soyamilk, together with the seasonings until quite fluffy and pour over tofu and seaweed.
Steamed for about 30 minutes until soft custards form.

** For Chawanmushi feel, substitute wakame seaweed chicken, shitake or matsutake mushrooms, fishcake. If you want to loose the tofu, change it with 2 more eggs.

** If your steamer is big enough, you can portion it to individual bowls, it'll look nicer.