Tofu yogurt pudding

1

Take a piece of tofu, blanch it in boiling water for 5 seconds, remove it and let cool.

2

Use a blender to make mud (very fine).

3

Add yogurt and strawberries and continue beating until smooth and non-grained.

4

Soak the fish film in hot water until soft.

5

Soak the fish film in hot water until soft.

6

Put a small portion of tofu yogurt paste in a microwaveable bowl. Squeeze the fish film dry. Put it in a bowl and microwave until the fish film melts.

7

Stir the fish film in the yogurt puree well, then stir in the other yogurt and tofu puree, and stir well.

8

Put milk, matcha powder, and cold powder on medium heat and boil, stirring constantly until removed from the heat for 30 seconds after boiling.

9

Let stand until cold and allow it to solidify.

10

Decorate with strawberries cut into semicircular slices.

11

Press the mold into the milk matcha jelly.

12

Place semi-round strawberry slices on the mold wall.

13

Fill in tofu yogurt paste, place in the refrigerator for more than 4 hours to form.

14

Remove the mold and decorate with strawberries and matcha powder.

1. This is a sugar-free version of the formula. You can add appropriate amounts of sugar or sweeteners such as honey and maple syrup that suit your taste. 2. You can use ordinary original yogurt. I use sugar-free strawberry fruit yogurt. 3. The tofu is best old tofu with little water. As long as it is beaten well, the taste will be very delicate. You can also beat the tofu well and sift it to make the taste more delicate. 4. Be sure to wait for the matcha milk jelly in the lower layer to fully solidify before adding the pudding paste. 5. The fish film must be soaked completely soft, microwave until it is completely melted, and stir all evenly to prevent the formation from being unsightly and the taste is not delicate. 6. You can also replace it with your favorite flavor.