Halloween Tofu Dessert

This is how you can make a delicious pumpkin spiced dessert using Japanese authentically made soft Shizenno Megumi tofu by Dragonfly Foods, www.dragonflyfoods.com

If you haven’t already read the story behind this tofu why not check out my blog post Introducing Shizenno Megumi Tofu.

Have you ever used tofu to make desserts? The soft variety of the Shizenno Megumi tofu is perfect for whipping up desserts mousses and smoothies in no time and gives them a wonderful creamy texture.

I decided to use this tofu to make a seasonal Halloween themed pumpkin spice  Kabocha mousse with some Shiratama tofu dango ghosties.

Makes x2 large desserts or x4 small

For the Kabocha pumpkin spice mousse you will need:

x1  block of soft Shizenno Megumi Tofu

tofu drained and dried with kitchen towel then cut in half. Use one half for the dessert.

x1 half of a  Kabocha squash with seeds scooped out.

x1 tablespoon of maple syrup

x1 tablespoon of melted coconut butter

(I always use the odourless coconut butter by Tiana).

x1-2 teaspoons of Pumpkin spice or your own spice blend try nutmeg cinnamon ginger clove allspice etc

For the ghosties:

Shiratamsko

1/4 of the tofu

Also black sesame paste, soy yogurt and pomegranate seeds to decorate.

( Shiratamako 白玉粉 ) is glutinous rice flour made from mochigome, Japanese short-grain glutinous rice. The Shiratamako comes in coarse granules and I find it’s better to grind this into a finer powder using a motor and pestle or Japanese suribachi. It is the main ingredient in many Japanese wagashi (Japanese confectionery).

Method:

Steam the Kabocha and leave to cool

Drain the tofu and wrap in kitchen towel, cut in half then half the other half into 1/4

Scoop the flesh out the Kabocha leaving the flesh and add this to a food processor or blender. Add 1/2 the tofu and maple syrup coconut butter and spices. Blend until creamy and smooth and tip out into your chosen bowls and pop them into the fridge while you make your ghosties.

Add about 2-3 tablespoons of ground Shiratamako to a bowl and add a 1/4 piece of tofu. Cream the tofu and shiratamako together it needs to be the consistency of an ear lobe. Add more shiratamako and tofu if needed to get the desired dough.

Knead the dough and then form into a log shape

Cut into pieces and form each piece into a ball and then pinch to make a tail.

Boil a pan of water and drop the ghosties into the boiling water wait until they float then leave a further 1-2 mins. Scoop them out and drop them into ice water to cool.

Take the tofu pumpkin spice Kabocha mousse from the fridge and drop a few ghosties ontop.

Decorate with black sesame paste soy yogurt and pomegranate seeds if you wish.

Happy Halloween 👻