The Japan Tofu Association is Japan's representative body of all domestic tofu producers.
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Tofu Cooking

Recipes

Tofu Desserts
Tofu and Kabocha Pumpkin Ice-cream

Tofu and Kabocha Pumpkin Ice-cream Tofu and Kabocha Pumpkin Ice-cream

Ingredients

Ingredients (Serves 4)
Silken (kinugoshi) tofu 1/2-Cho (About 150g)
Vanilla ice cream 300g
Kabocha squash 1/2-slice
Sugar 4 tablespoons
Maple syrup 6 tablespoons
Maccha (powdered green tea) A little
Mint leaves A little

Preparation

1. Remove the seeds from the kabocha pumpkin, cut into 5mm slices and peel. Place slices in pan with just enough water to cover, add sugar and simmer until soft. Remove water and mash to a rough consistency.
2. Strain the tofu through a fine sieve.
3. Soften the vanilla ice cream at room temperature, transfer to a deep tray, add the kabocha pumpkin 1, the strained tofu 2, and the maple syrup and mix.
4. Place the mix 3 in a freezer to set.
5. Scoop the set ice-cream 4 into dishes, sprinkle with maccha (powdered green tea) and garnish with mint leaves.