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Tofu Custard With Tropical Fruits

Few desserts are this easy, this healthy, and this beautiful. The "custard" is simply cubes of chilled soft tofu. But when topped with a lemon syrup and a colorful array of berries and tropical fruits, the tofu tastes creamy, silky, and refreshingly light. You can use any fresh or canned fruit, from orange, grapefruit, and mandarin orange sections to pineapple, papaya, and mango chunks.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 1/2 cups 355mlWater
2/3 cup 131g / 4.6ozCrushed rock sugar or honey
2 tablespoons 30mlLemon juice
1/2 cup 118mlJackfruit chunks
1/2 cup 118mlLongans
1/2 cup 118mlLoquats
1/2 cup 118mlRaspberries or blueberries
1/2 cup 73g / 2.6ozDiced cantaloupe
2   Soft tofu - (16 oz ea) - drained

Recipe Instructions

Combine water, sugar, and lemon juice in a nonreactive pan. Cook over low heat, stirring occasionally, until sugar dissolves, 6 to 8 minutes. Remove from heat and add all the fruit. Let cool; cover and refrigerate until chilled.

Cut tofu into 1/2-inch cubes and place in a serving bowl. Spoon fruit and syrup over tofu. Serve chilled.

This recipe yields 8 servings.

Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, (KQED - Books, 1998)


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