Don't be put off by the tofu. Friends often tell me that they are reluctant to buy tofu because they don't know what to do with it and because it has no flavour. If you too share these thoughts, I'm hoping that this recipe will change your opinion.
This super easy summer dessert recipe is light and fresh and perfect for the warmer months when you don't want to be standing in a hot kitchen.
All ingredients can be purchased at your local supermarket. There are several brands of palm sugar on the market and the one pictured below was available from my local supermarket. You can also pick up all these ingredients from your local Asian grocer.
Tofu with lime and lemongrass syrup
1 cup of grated palm sugar
1 cup of water
1-2 stalks of lemongrass, split in half lengthways and cut in half again
1 lime ( juiced )
1 teaspoon lime zest
3-4 star anise (optional)
1 standard size tub of plain silken tofu ( If you prefer a sweet flavoured silken tofu such as almond, this can be substituted)
Mixed summer fruit ( I used 6 apricots and 2 peaches) but also try lychees, jackfruit, papaya or pineapple.
Place the sugar and water into a pan and stir over a low heat until the sugar dissolves.
Add the lemongrass, lime juice, zest and star anise and bring to a gentle simmer.
Turn up the heat and boil for 3-4 minutes or until it turns syrupy. Turn off heat and allow to cool. This syrup can be made in advance and refrigerated for up to 3 days.
Cut the tofu into 3 or 4 pieces and place in serving bowls with chopped fruit.
Drizzle with the syrup.
This also tastes great with a small scoop or coconut icecream, mmm!
NB* You can also stew the fruit in the syrup whilst it is cooking but this depends on the type of fruit you use and personal preference. I’m a sucker for all stewed fruit so for the picture below I actually stewed my apricots and peaches in the syrup prior to serving.