Top 10 Most Delicious and Appealing Tofu-Based Desserts

Ingredients:

• 1 block of soft tofu (not egg tofu)
• 2 tablespoons of unsweetened milk
• 1 teaspoon of sugar substitute
• A little bit of vanilla (optional)
• 1 tablespoon of melted chocolate or cocoa powder
• Shaved chocolate/cocoa powder/matcha powder for garnish

Instructions:

• Place all ingredients, including the unsweetened milk, tofu, vanilla, and sugar substitute, into a blender and blend until smooth. Then add the melted chocolate and blend again.
• Next, pour the mixture into a small bowl (a glass bowl works best). Sprinkle the shaved chocolate on top. Refrigerate for 1 hour or freeze for 30 minutes. Note: If using cocoa powder or matcha powder, sprinkle it after removing from the fridge.
• The result is a super delicious, creamy, and rich chocolate tofu pudding. Enjoy!

Ingredients: Serves 4 people

• 200g Tapioca flour
• 1 liter Unsweetened soy milk
• 200ml Coconut milk
• 50ml Condensed milk
• 20g Ginger (sliced)
• 200g Brown sugar
• 60g White sugar
• A pinch of Salt
  

Instructions:

• Mix the soy milk mixture: Start by combining 200g tapioca flour, 50g sugar, 50ml condensed milk, and 1 liter of unsweetened soy milk in a large bowl, stirring thoroughly. Then, strain the mixture to ensure it's smooth and free from lumps.
• Cook the soy milk mixture: Place the strained mixture in a pot and cook over medium heat, stirring continuously until it thickens (about 15 minutes), then turn off the heat.
• Pour into molds and chill: First, line the bottom of the mold with plastic wrap. Then, pour the thickened soy milk mixture into the mold, spreading it evenly. Let it cool before sealing the mold and refrigerating for about 2 hours to set.
• Prepare the sugar syrup: In a pot, combine 500ml of water, 200g brown sugar, and 20g ginger. Stir and cook over medium heat until the sugar dissolves and the ginger becomes more translucent, then remove from heat.
• Make the coconut milk topping: In another pot, bring 200ml coconut milk, 10g sugar, and a pinch of salt to a gentle simmer, stirring constantly. Gradually add 15g cornstarch (dissolved in water), stirring until it thickens slightly.
• Finish the dish: Once the tofu has set, remove it from the mold and cut it into bite-sized cubes. Serve with the ginger syrup, coconut milk topping, and a sprinkle of crushed roasted peanuts before enjoying.
• Final result: The soft tofu with coconut milk offers a delightful and unique taste with its smooth texture, combined with the fragrant ginger syrup and the rich coconut milk topping. It's an irresistibly delicious dessert that's perfect for all ages after a main meal.

Ingredients:

• 3 Eggs
• 200g Soft tofu
• 100g White sugar
• 300ml Fresh milk
• 1 Teaspoon Vanilla extract
  

Instructions:

• Place 50g of sugar in a pot with just enough water to cover the sugar. Heat over medium heat until the sugar turns amber and forms a syrup.
• Let the syrup cool completely before pouring it into the flan molds to avoid uneven coloring.
• Gently whisk the eggs with the remaining 50g of sugar, being careful not to introduce bubbles, as this could affect the texture of the flan.
• Blend the tofu in a blender until smooth, then mix it with the eggs. Add the milk to this mixture and stir thoroughly. After mixing, strain the liquid through a sieve to remove any unmixed bits of egg or tofu.
• Add vanilla extract and stir well. Pour the mixture into the molds and let it sit for 15-30 minutes to allow any bubbles to dissipate.
• Steam the flan in a steamer, covering with two layers of cloth to prevent the surface from becoming pitted. Steam for 15 minutes, then lift the lid, wipe off any condensation, and steam for another 15 minutes. Once done, remove the flan molds, let them cool, and refrigerate. The chilled flan will be refreshing when served!
• This version of soft tofu flan offers a unique and delicious twist on the traditional flan, providing a creamy texture and rich flavor that flan lovers will surely enjoy!

Ingredients:

• 200g Silken tofu
• 60g Biscuits (optional)
• 35g Unsalted butter
• 22g Butterfly pea flowers
• 250ml Whipping cream
• 130ml Soy milk
• 60g Sugar
• 65ml Water

Instructions:

Prepare the base:

• First, crush 60g of biscuits and mix them with 35g melted butter. Press the mixture evenly into the base of the mold.

Extract butterfly pea color:

• Soak 10g of butterfly pea flowers in warm soy milk for 15 minutes, then strain the mixture to extract the colored milk.

Make the mousse mixture:

• Blend 200g silken tofu with 30ml soy milk. Strain the mixture to make it smooth.
• Whip 250ml whipping cream with 40g sugar until stiff peaks form.
• Gently combine the tofu mixture with the whipped cream and divide into three equal portions.

Layer one of mousse:

• Soak 3g of gelatin in a little water for 10 minutes to bloom. Mix the bloomed gelatin with two-thirds of the butterfly pea soy milk mixture.
• Combine the gelatin mixture with the first portion of tofu mousse and pour into the mold. Chill for 1 hour.

Layer two of mousse:

• Melt another 3g of gelatin and mix with one-third of the remaining butterfly pea soy milk mixture.
• Combine with the second portion of tofu mousse, pour into the mold, and chill for another hour.

Layer three of mousse:

• Melt the final 3g of gelatin and mix it with the remaining tofu mousse. Pour half of the mixture into the mold.

Creating the marbled effect:

• Soak 12g of butterfly pea flowers in a little hot water for 15 minutes to extract the color.
• Mix half of the butterfly pea extract into the remaining tofu mousse.
• Pour the colored tofu mousse into the mold and gently spread it to create a wave effect. Mix the rest of the butterfly pea extract into the remaining mousse and repeat the process for a second wave effect.
• Chill in the refrigerator for 15 minutes to set.

Glaze the mousse:

• Mix 4g of melted gelatin with 20g sugar and 65ml water. Pour this glaze over the mousse and chill for another hour to set.

Final product:

• Wrap a warm towel around the mold for 30 seconds or use a hairdryer to loosen the sides of the mousse. Gently lift it out of the mold.
• The finished mousse layers show a beautiful gradient of colors from dark to light. When you taste it, you will enjoy the creamy, fragrant tofu and the smooth soy milk flavor.

Ingredients:

• 400 ml soy milk
• 200 g soft tofu
• 200 g grated coconut
• 200 ml water
• 200 g white sugar
• 200 g durian
• 15 g gelatin powder

Instructions:

Making tofu jelly:

• Place 200 g of soft tofu in a bowl, mash it with a fork, and mix in 100 g of white sugar.
• Next, pour 400 ml of soy milk into the mixture and stir well.
• Transfer the tofu and soy milk mixture to a blender and blend until smooth. Pour it into a large bowl and remove any foam.
• Soak 15 g of gelatin powder in 100 ml of water at room temperature for about 10 minutes.
• Once the gelatin has bloomed, microwave it for about 45 seconds to dissolve it in the water. If the gelatin is not fully dissolved, stir it and microwave for another 10 seconds until fully dissolved.
• Pour the hot gelatin water into the tofu and soy milk mixture, stirring constantly until the ingredients are well combined.
• Pour the mixture into small molds and refrigerate for at least 2 hours until it sets.

Making coconut milk:

• Place 200 g of grated coconut into a blender, add 200 ml of hot water (over 100°C), and blend until smooth.
• Prepare a large bowl, place a strainer on top, and cover it with a cheesecloth.
• Pour the blended coconut into the strainer, tightly wrap the cheesecloth, and press it to extract the coconut milk.
• You can repeat this step with the coconut pulp, but the second batch of coconut milk will not be as thick or fragrant as the first.

Finishing the dish:

• Prepare a shallow plate or a medium-sized bowl. Transfer the tofu jelly from the mold onto the plate.
• Let the coconut milk cool, then pour it over the tofu jelly until it covers the tofu pieces halfway.
• Top with durian sauce (blend durian, whipping cream, and condensed milk in a 2:2:1 ratio) and add about one tablespoon of the sauce onto the tofu. Enjoy!

Ingredients:

• Pure soy milk (Blend soybeans and extract the milk): 300 ml
• Gelatin sheets: 7.5 g (soak in water to soften)
• Green tea powder: 1 teaspoon
• Sugar: 15 g
• Whipping cream: 130 g
• A little honey (optional)
• Small molds for tofu.

Instructions:

Prepare the soy milk mixture:

• Heat a pot with the soy milk and sugar (do not boil), stirring until the sugar dissolves.
• Add the softened gelatin to the pot, stir together.
• Pour in the whipping cream and cook together with the soy milk mixture.
• Add the green tea powder and mix well.
• Once the mixture is smooth and completely dissolved, turn off the heat.
• Strain the soy milk mixture through a sieve, discarding the residue and keeping the clear liquid.

Make the Green Tea Singapore Tofu:

• Pour the strained soy milk and cream mixture into molds.
• Fill the molds with the matcha-flavored soy milk mixture and cover the top.
• Let the molds cool before placing them in the fridge for 1-2 hours, then they’re ready to eat.
• You can add a little honey on top when serving to enhance the flavor.

Ingredients:

• 90g tofu powder
• 100g black tapioca pearls
• 2 egg yolks
• 15g sugar
• 100ml unsweetened milk
• 100ml fresh cream
• 5g cornstarch
• 1 teaspoon vanilla
• 30ml sweetened condensed milk

Instructions:

To make tofu:

• First, mix 500ml of water with 90g of tofu powder. Once the powder is dissolved, bring the mixture to a boil, making sure to stir frequently to prevent clumping.
• Pour the mixture into a bowl or mold. Once the tofu pudding has cooled slightly, place it in the fridge for 30-40 minutes to set.

To make egg custard:

• Combine 100ml of fresh cream with 100ml of milk and heat until the liquid evaporates.
• Whisk 3 egg yolks with 50g of sugar until the mixture turns pale yellow. Sift in the cornstarch and stir until smooth. Gradually add the cream mixture into the egg yolk mixture, stirring constantly over low heat to combine. Strain the mixture through a sieve and return it to the pot.
• Cook the egg custard over medium heat, stirring continuously until you see steam rising. Lower the heat and continue stirring until the custard thickens slightly.

To make black sugar tapioca pearls:

• Boil water, then add 100g of tapioca pearls. Stir to prevent sticking, cover, and cook over low heat for 20-30 minutes.
• Afterward, drain the tapioca pearls and mix them with 100g of black sugar.

To assemble:

• Place the tofu pudding onto a plate, drizzle the egg custard sauce on top, then add the black tapioca pearls. Finally, sprinkle cocoa powder over everything. This egg custard tofu is best enjoyed when chilled.

Ingredients:

• Cold tofu
  • 300ml homemade soy milk (soaked, blended, filtered, and cooked)
  • 220ml unsweetened milk (1 pack)
  • 60ml whipping cream
  • 3 tsp gelatin powder
• Black sugar tapioca pearls:
  • 50g tapioca starch
  • 5g rice flour
  • 5g cocoa powder
  • 100g Korean brown sugar

Instructions:

• Start by combining the rice flour and tapioca starch until well mixed. Boil water, then add 50g of brown sugar and cocoa powder, cooking until dissolved. Remove from heat.
• Let the brown sugar-cocoa mixture cool before gradually adding it to the rice flour and tapioca starch mixture. Stir constantly until smooth, then knead the dough until it’s soft and pliable. Roll the dough into small balls about 0.5cm in diameter and coat with remaining tapioca starch to prevent them from sticking together. Bring water to a boil, then cook the tapioca pearls until they float. Turn off the heat, cover, and let sit for 20 minutes for the pearls to cook fully. Transfer the pearls to cold water to maintain their chewy texture.
• If using pre-made tapioca pearls, simply cook them. Then, simmer 50g of brown sugar with 70ml of water until dissolved. Soak the tapioca pearls in this syrup for 30 minutes to absorb the sweetness.
• Heat the soy milk, whipping cream, and fresh milk until warm. Dissolve the gelatin into the mixture, stir until smooth, then strain. Pour the mixture into molds and refrigerate for about 8 hours until set.
• Serve the pudding with syrup and a few tapioca pearls on top. Your chilled dessert is ready!

Ingredients:

• Soft, moist tofu
• Rice flour (regular, Mochiko, or Shiratamako)
• Sweet soy sauce: soy sauce, sugar, cooking wine

Instructions:

• Mix the tofu and rice flour in a 1:1 ratio until smooth. If the mixture is too dry, gradually add small amounts of water until the dough comes together. Once you have a smooth dough, divide it into small, even portions and roll them into balls. Boil the dumplings in water until they float to the surface. Let them cook for another 1-2 minutes before transferring them into a bowl of ice water.
• Mix the sweet soy sauce in a 1:1:1 ratio of soy sauce, sugar, and cooking wine. Stir until the sugar completely dissolves.
• Skewer the dumplings onto sticks and drizzle the sweet soy sauce over them. If you prefer a slightly crispy exterior like I do, you can pan-fry the dumplings after boiling them until the outside turns golden and crispy, then drizzle the sauce on top!

Ingredients:

• 10 dried dates
• 250g tofu
• 120ml unsweetened soy milk
• 2 teaspoons coffee powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 120g almond flour
• 2 teaspoons cocoa powder
• 120ml maple syrup
• 1 tablespoon almond butter
• 60ml coconut oil (for cooking)
• 2 tablespoons rum (optional)
  

Instructions:

• Prepare the cake base: Dissolve 2 teaspoons of coffee powder in 30ml hot water and let it cool. Blend the dried dates in a blender on medium speed until they form a sticky ball. Turn off the blender and break the date mixture into small pieces, then return them to the blender. Add the brewed coffee, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 120g almond flour. Blend on high speed until the mixture is smooth and sticky, ready to form into a dough.
• Prepare the tofu cream: Crumble 250g tofu and place it in a blender. Add 120ml maple syrup, 60ml coconut oil, 1 tablespoon almond butter, 120ml soy milk, 1 tablespoon vanilla extract, 1/2 teaspoon salt, and 2 tablespoons rum. Blend on medium speed until the mixture becomes smooth and well combined.
• Assemble the tofu tiramisu: Prepare 6 wide-mouth small glass cups and place 1 tablespoon of the date mixture in each cup. Press the date mixture down to form a base layer. Slowly pour the tofu cream over the date layer, filling the cups up to about a finger's width from the top. Refrigerate for 3-4 hours to set the tofu cream. Once set, dust with cocoa powder before serving.
• Result: This tofu tiramisu offers a delightful combination of creamy tofu sweetness, rich dates, coffee, and chocolate, making it just as irresistible as the traditional version.