Soft and silky Tofu Pudding (Blancmange) is made with tofu, honey, gelatin, and soy milk. Topped with a sweet-tart strawberry sauce, this pudding makes a delightful low-calorie dessert.
Growing up in Japan, when I go to the dessert and snack aisle in the supermarket, there are endless choices to pick from. One of my favorite desserts is pudding or flan. The smooth silky texture topped with a bit of caramel sauce is irresistible. Besides the traditional pudding that uses eggs and milk, the Japanese also make pudding out of tofu. Today I want to introduce you to this delicious and delicate Tofu Pudding!
Tofu is a pretty common ingredient in Japan, enjoyed by itself or used in savory and sweet dishes. If you haven’t tried tofu dessert, I hope today’s recipe will help you discover a new way to enjoy nutritious tofu!
What is Tofu Pudding?
Tofu pudding, or sometimes called Tofu Blancmange, has a silky melt-in-your-mouth texture. It’s made with simple ingredients: silken tofu, soy milk, almond extract, and a sweetener such as honey. I recommend making a simple fruit sauce to go with the tofu pudding to improve both the visual and the taste of the dish. For today’s recipe, I made a delightful strawberry sauce, but feel free to try your own sauce and let me know what works!
What kind of tofu to use for Tofu Pudding?
To get the best texture for this dessert, please use silken tofu. Silken tofu is undrained, unpressed tofu that contains the highest moisture content of all fresh tofu. Silken tofu is available in several consistencies, including “soft”, “light firm” and “firm”, but all silken tofu is more delicate than regular firm tofu. For this recipe, I’ve used Mori-Nu silken tofu.
I recently saw Mori-Nu tofu in the vegetarian section of an American grocery store near my house and I was intrigued because it’s by Morinaga, a Japanese food company with over 110 years of history. It’s unusual to see their products on the shelf. I did a bit of research on the product and learned that Morinaga Milk Industry Inc. developed the packaging technology where tofu can be stored without refrigeration over 40 years ago. In addition to no refrigeration required, it has a long shelf life without preservatives.
Knowing this, I now always keep a few packages of Mori-Nu silken tofu in my kitchen pantry so that I can make tofu miso soup anytime.
Plus, all of Mori-Nu silken tofu is made with non-GMO soy. Tofu is a great source of protein and is a versatile, reliable substitute for dairy and eggs. It is also gluten-free so you can use it in your gluten-free recipes.
If you want to test out their products, make sure to enter the sweepstakes hosted by Mori-Nu at the end of the recipe.
Tofu Pudding (Blancmange)
- ⅓ cup boiling water
- 4 sheets gelatin (0.4 oz, 10 g; 2.5 g per PerfectaGel Gold gelatin sheet)
- 6.2 oz firm silken tofu (I used Mori-Nu brand)
- 5 Tbsp honey
- 1½ cups unsweetened soy milk
- ½ tsp almond extract
For the Strawberry Sauce
- ½ lb strawberries
- 1 Tbsp honey
- ¼ lemon
For the Garnish
- mint leaves
- fresh berries
- Gather all the ingredients. You‘ll need 5 ramekins that are 4 oz (120 ml) each.
- Combine ⅓ cup boiling water and 4 sheets gelatin in a bowl or measuring cup. Whisk together until the gelatin is completely dissolved.
- Cut 6.2 oz firm silken tofu into 1-inch cubes and add them to a food processor. Add 5 Tbsp honey and 1½ cups unsweetened soy milk and purée all together.
- Transfer the mixture to a large bowl. Add the gelatin mixture and ½ tsp almond extract and whisk without making too many bubbles.
- If you‘d like your pudding to have an extra smooth texture, run the mixture through a fine-mesh sieve (optional).
- Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
- Meanwhile, make the strawberry sauce. Cut ½ lb strawberries into small cubes and mash with a fork or potato masher. Add 1 Tbsp honey and the juice from ¼ lemon.
- When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce on top and garnish with mint leaves and fresh berries on top.
- You can keep the leftovers in the refrigerator for up to 3 days.