Chinese Vegan Tofu Pudding with Lychee and Mango Sauce – A Culinary Masterpiece

Allergens

Soy (Tofu)

Ingredients

• 1 lb silken tofu
• 4 lychees, peeled and pitted
• 2 ripe mangoes, diced
• 2 tbsp agar
• agar powder
• 4 cups water
• 3/4 cup sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a blender, combine the silken tofu and vanilla extract until smooth and creamy. Set aside.
2. In a saucepan, combine agar agar powder and water. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce heat and let it simmer for 5 minutes.
3. Slowly pour the agar agar mixture into the blender with the tofu mixture. Blend until fully combined and smooth.
4. Pour the mixture into individual ramekins or a large mold, and refrigerate for at least 4 hours or until firm.
5. Meanwhile, in a small saucepan, combine lychees, sugar, and 1/2 cup water. Bring to a simmer over medium heat and cook for 3 4 minutes until the lychees are softened and slightly translucent. Remove from heat and let cool.
6. In another bowl, gently mix diced mangoes with 1/2 cup of the lychee syrup.
7. To serve, carefully unmold the tofu pudding onto individual plates or a serving dish. Top with the lychee and mango sauce and enjoy!

Chef’s Insight

For an added touch, garnish with mint leaves or a sprinkle of toasted coconut flakes.

Notes

Make sure to use silken tofu for a smooth and creamy texture.