Strawberry-Matcha Tofu Pudding

Drizzle the pudding with the syrup, and serve.

Ingredients

Pudding

• 260 mL (1 cup plus 1 tbsp) unsweetened soymilk 455

• 2 tbsp corn starch

• 80g (1/3 cup) cream cheese, softened

• 1-2 tbsp sugar

• 1/4 tsp salt

• 1/2 tsp vanilla

Strawberry-Matcha Syrup

• 1/2 tbsp matcha

• 2-4 tbsp sugar

• 240 mL (1 cup) water

• 10 slices of freeze-dried strawberries (about a small handful)

Instructions

Pudding

1. In a small bowl, thoroughly mix the cornstarch with 40 mL (2 1/2 tbsp) of soymilk. Set it aside.

2. Prepare the containers where you will store the pudding. Use silicone molds or line a container with plastic wrap.

3. Add the remaining 220 mL of soymilk, cream cheese, and sugar to a small saucepan.

4. Whisk to combine the soymilk and cream cheese thoroughly.

5. Place the saucepan over medium-high heat. Bring the cream cheese mixture to a gentle boil while whisking frequently.

6. Once boiling, add the cornstarch mixture to the pot. Let the mixture simmer while whisking constantly until it thickens significantly, around 1-2 minutes.

7. Remove it from the heat and whisk in the vanilla.

8. Put the pudding in the prepared containers and cover it so the plastic wrap touches the top. Let the pudding chill overnight.

Strawberry-Matcha Syrup

1. Combine the matcha, 2 tbsp sugar, and water in a small saucepan.

2. Bring the mixture to a gentle simmer. Crumble the freeze-dried strawberries into the syrup.

3. Continue simmering the mixture until it reduces to a syrup-like consistency. Taste and adjust the sugar. Remove it from the heat.

Assembly

1. Flip the chilled pudding out of a mold or bowl onto a plate.

2. Drizzle with the strawberry-matcha syrup, and serve.