Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavor. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions.
Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
- In small pot, add 1/4 cup water, mango, sugar, lemon, and pinch of salt. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mango has broken down and small amount of syrupy liquid remains, about 7 minutes. Purée mixture.
- To served, cut each block of tofu into 2 rectangles. Top each with mango sauce, peanuts, and mint.
Per serving: 217 calories; 11 g protein; 10 g total fat (1 g sat. fat); 24 g total carbohydrates (17 g sugars, 3 g fiber); 50 mg sodium
