Tofu Custard With Tropical Fruits Recipe - Cooking Index
Tofu Custard With Tropical Fruits Recipe - Cooking Index
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| 1 1/2 cups | 355ml | Water |
| 2/3 cup | 131g / 4.6oz | Crushed rock sugar or honey |
| 2 tablespoons | 30ml | Lemon juice |
| 1/2 cup | 118ml | Jackfruit chunks |
| 1/2 cup | 118ml | Longans |
| 1/2 cup | 118ml | Loquats |
| 1/2 cup | 118ml | Raspberries or blueberries |
| 1/2 cup | 73g / 2.6oz | Diced cantaloupe |
| 2 | Soft tofu - (16 oz ea) - drained |
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.
Source:
Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, (KQED - Books, 1998)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.