| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 327 | 8g | 1g | 50g |
| sugars | fibre | protein | salt |
| 40g | 2g | 14g | 0.03g |
Why I Love Chinese Vegetarian Ice Flower Tofu
Just looking at the picture of my Vegetarian Ice Flower Tofu floods me with nostalgia and love for the goodness of food. This delightful jewel from far-eastern cuisine infuses the taste of delicate silken tofu with aromatic jasmine tea. Born and raised in New Jersey with Italian influences in my culinary legacy might make you question my association with a Chinese recipe. Yet this dish comes from a special place in my heart that appreciates the simplicity and your surprise. Feast your eyes on this masterpiece that indeed is a testament to my love for blending international cuisines.
The Intrigue of Fusion
A little deviation from my traditional Italian-American cooking, this lovely dessert-cum-appetizer, hailing from the land of the dragon, illuminates the power of fusion in food. The globally renowned Chef Kenji Lopez-Alt played a significant role in introducing me to different food cultures outside Italian cuisine. Experimenting with the soft silken tofu and jasmine tea alongside traditional Italian ingredients I usually work with, like homemade ricotta or fennel sausage, gave me a new-found admiration for this creation.
Pairing and Serving Ideas
The Vegetarian Ice Flower Tofu is akin to delicate custards or pannacottas, an Italian all-time favorite. The magic lies in its transformation from a delicate savoury ingredient to a beautiful, refreshing dessert. Yet, its subtle flavors blend effortlessly with a range of companion dishes.
When planning a full Chinese-style meal, try pairing this beautiful dessert with a hearty bok choy stir-fry or hot and sour soup. Its unique textures and flavors are sure to provide a fitting finish to such a feast. Another idea could be to pair it with Italian dishes – the tofu’s delicate, creamy texture and the sweet notes from honey and red dates complement nicely with crisp prosciutto or a light pasta primavera.
More than just a recipe, making the Vegetarian Ice Flower Tofu is an experience all its own. As a grandfather, I look forward to passing down this wonderful composition to my grandchildren and their grandchildren after them. I believe good food is about creating memories. Whether it’s my Nonna’s spaghetti and meatballs or this Chinese treasury recipe, at the end of the day, it’s the love that gets stirred into these pots that tantalises the taste buds and touches the heart.
What You’ll Need
- 2 lbs Silken Tofu
- 6 cups water
- 1 cup white sugar
- 4 tablespoons Jasmine Tea Leaves
- 1 tablespoon Agar Agar Powder
- 1/2 cup cold water
- 6 cups boiling water
- 1/4 cup Goji Berries
- 1/4 cup Chopped red dates
- 1/2 cup honey
Method
Step One
Start by steeping the Jasmine tea leaves in 6 cups of water. Allow it to steep for around 10-15 minutes to ensure the full flavor is extracted.
Step Two
While your tea steeps, take the silken tofu and cut it into thin slices or any shape of your preference. Make sure not to break or crumble the tofu.
Step Three
After the tea has steeped, strain it to remove the tea leaves. Then, add the white sugar to the tea and stir until fully dissolved.
Step Four
Next, mix the agar agar powder with 1/2 cup of cold water in a separate bowl. Once mixed, add this into the sweetened jasmine tea.
Step Five
Put the tea mixture with agar agar on heat and bring to a boil. Then, lower the heat and let it simmer for about 2 to 3 minutes until the agar agar is fully dissolved.
Step Six
In a large bowl, arrange the sliced tofu, goji berries, and chopped red dates. Pour the hot tea mixture over the tofu, making sure all the tofu slices are covered.
Step Seven
Allow the mixture to cool down at room temperature. Once cooled, cover the bowl and transfer it to the refrigerator to set. This might take at least 4 hours or better to leave it overnight.
Step Eight
Before serving, generously drizzle honey over the top. The Vegetarian Ice Flower Tofu is now ready to be enjoyed! This refreshing dessert is best served cold.
