Ingredients:
1 carton extra-firm silken tofu
(aseptic package, 12.3-ounce block)
1 1/2 tbsp light agave syrup
(can substitute unrefined sugar 1:1)
1/2 tsp matcha
(Japanese green tea powder)
1 tbsp light coconut milk
Directions:
Blend all ingredients in blender until smooth. Spoon into individual serving dishes and chill; garnish just before serving with toasted coconut shreds and/or dusting of sifted matcha powder.
[If not serving within a couple of hours, can blend in approximately 1/8 tsp guar gum powder as natural thickener.]
*Garnish (optional): tiny amount of toasted, unsweetened coconut shreds
Serves 3
Japanese recipes recommended by Dr. Wendy Kohatsu
What a good recipe..it looks so delicious..I want to ask can I substitute the coconut milk with soymilk or milk? Thank you for the recipe you share..:)