Creamy Vegan Tofu Pudding with Lychee Syrup (Mooncake Style)

Allergens

Contains no common allergens unless specified.

Ingredients

• 14 oz silken tofu
• 1/2 cup almond milk
• 1/3 cup agave syrup or maple syrup
• 1/2 tsp pure vanilla extract
• 1 tbsp cornstarch
• 1 can (14 oz) lychees in light syrup, drained and halved
• 1/4 cup fresh lemon juice
• 1 tbsp finely grated lemon zest
• 2 tbsp finely chopped pistachios for garnish

Instructions

1. a. In a blender, combine silken tofu, almond milk, agave syrup, vanilla extract, and cornstarch until smooth. b. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon (about 5 minutes). Remove from heat and let cool for a few minutes. c. In a small bowl, mix lemon juice and lemon zest with the lychee halves. Set aside to marinate for about 10 minutes. d. Divide half of the tofu pudding among two serving dishes and smooth the surface. Top with marinated lychees and their syrup, then cover with the remaining tofu pudding. Chill in the refrigerator for at least 2 hours or until set. e. Garnish with chopped pistachios before serving.

Chef’s Insight

Adding a pinch of ground cinnamon to the tofu pudding can enhance its flavor and aroma, making it reminiscent of traditional mooncakes.

Notes

Ensure the tofu and lychees are at room temperature before assembling the dish.