Ingredients

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

Preparation

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.