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Sunday, January 17, 2021

Chocolate tofu pudding

I have made chocolate tofu many many times since I first tried it (here). But realized when I was looking for the recipe recently that actually my noted recipe was a bit inadequate. So here is an updated version, adapted to use one whole typical 349g Mori-Nu type silken tofu package.

175 g chocolate
75 g sugar
120 ml hot water
349 g pack of silken tofu (preferably the kind in a tetra pak, not floating in liquid)
1 tsp cinnamon
3/4 tsp vanilla powder
pinch cayenne

Melt the chocolate in a double boiler. Dissolve the sugar in the hot water. Put the tofu and spices in a blender cup. Scrape the melted chocolate into the blender, and pour in the sugar syrup (let it cool slightly first). Blend until smooth. Transfer to glasses, ramekins or other containers (I like to use jars for easy storage), and refrigerate for at least 30 min before eating - preferably at least 2 hours for ideal texture, although it'll taste good right away. Keeps fine in the fridge for a few days.

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