Sweet Tofu Dishes
See reply for recipe
See reply for recipe
Blend silken tofu with fresh berries, rice syrup, and powdered ginger, and you have a product that can be the basis of a fruit shake or smoothie, an alcoholic beverage, a “cream” pie, or a dessert sauce.
Sweet tofu is often served at Asian dim sum or as a hot breakfast dish. Soft tofu is simmered in a broth of water, fresh ginger, and simple syrup (a neutral-flavored syrup that can be prepared with equal parts vegan sugar and water or corn syrup and water that is cooked on the stove until it has a syrupy texture) then served as several pieces of creamy smooth tofu with a sweet, hot sauce. Done in this way, flavored tofu can be served warm as a breakfast “pudding” or used as a base for a breakfast sundae layered with warm fruit, maple syrup, and chopped nuts. Chill it and use as a base for tofu “cheesecake” or cream pie.
To sweeten soft tofu, simmer gently in “scented” broth. You could scent the broth with lemon or orange zest, rose or orange water, vanilla or almond extract, sweet spices such as ginger or clove, and maple syrup or simple syrup. Another way to sweeten silken or soft tofu is to blend it with various fruit purées, sweeteners, and extracts. To prepare tofu to use as a basis for a creamy dessert, blend tofu with mango or berry purée. Allow it to chill for an hour or so before using it as an ingredient. Tofu can be blended with fruit juice concentrates, a combination of rice syrup, orange zest, and ginger, almond extract and simple syrup, or vanilla extract and rice syrup. Sweetened tofu can be chilled in individual dessert dishes, garnished with fresh fruit slices, shaved chocolate, fresh mint or dessert cookies, and served as a tofu “chiffon” or mousse. For example, purée silken tofu with mango purée and garnish with candied ginger and dark chocola te curls, or blend soft tofu with ripe bananas, vanilla extract, and rice syrup, and garnish with fresh berries.
Sweet tofu is often served at Asian dim sum or as a hot breakfast dish. Soft tofu is simmered in a broth of water, fresh ginger, and simple syrup (a neutral-flavored syrup that can be prepared with equal parts vegan sugar and water or corn syrup and water that is cooked on the stove until it has a syrupy texture) then served as several pieces of creamy smooth tofu with a sweet, hot sauce. Done in this way, flavored tofu can be served warm as a breakfast “pudding” or used as a base for a breakfast sundae layered with warm fruit, maple syrup, and chopped nuts. Chill it and use as a base for tofu “cheesecake” or cream pie.
To sweeten soft tofu, simmer gently in “scented” broth. You could scent the broth with lemon or orange zest, rose or orange water, vanilla or almond extract, sweet spices such as ginger or clove, and maple syrup or simple syrup. Another way to sweeten silken or soft tofu is to blend it with various fruit purées, sweeteners, and extracts. To prepare tofu to use as a basis for a creamy dessert, blend tofu with mango or berry purée. Allow it to chill for an hour or so before using it as an ingredient. Tofu can be blended with fruit juice concentrates, a combination of rice syrup, orange zest, and ginger, almond extract and simple syrup, or vanilla extract and rice syrup. Sweetened tofu can be chilled in individual dessert dishes, garnished with fresh fruit slices, shaved chocolate, fresh mint or dessert cookies, and served as a tofu “chiffon” or mousse. For example, purée silken tofu with mango purée and garnish with candied ginger and dark chocola te curls, or blend soft tofu with ripe bananas, vanilla extract, and rice syrup, and garnish with fresh berries.
about 1 month ago
