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Tofu Cooking
Tofu Cooking


Tofu Desserts
Triple Coffee Tiramisu

This recipe is adapted from Cooking Light magazine. The silken tofu purees beautifully with the mascarpone cheese for a creamy, rich filling. The egg whites are beaten with a cooked sugar syrup to ensure they are brought to the safe temperature.


Ingredients (Serves 12)
cups strong brewed coffee 1 1/2
tablespoons Kaluha (coffee liquor) 3
ladyfingers 36
ounces mascarpone cheese 4
cup brown sugar 1/4
(12.3-ounce) package firm silken tofu 1
large egg whites 3
cup graunlated sugar 1/2
cup water 1/4
tablespoon cocoa 1
coffee beans to garnish


1. Combine coffee and Kaluha in a shallow dish. Quickly dip 36 ladyfinger halves, flat sides down, into coffee mixture; arrange dipped sides down in bottom of a 13x9-inch baking dish. Dip 36 more ladyfinger halves, flat sides down, into coffee mixture; arrange, dipped sides down on top of first layer. Pour remaining coffee mixture over ladyfingers.
2. Combine cheese brown sugar, and tofu in a food processor o rblender, and process until smooth, scraping sides of bowl occasionally. Place tofu mixture in a large bowl, and set aside.
3. Place egg whites in a large bowl, and beat with a mixer at high speed tuntil stiff peaks form. Combine granulated sugar and water in a saucepan; bring to a boil. Cook without stirring until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir one-third of egg white mixture into tofu mixture; gently fold in remaining egg white mixture. Spread meringue evenl over ladyfingers; sprinkle with cocoa and garnish with coffee beans, if desired. Cover and shill 2 hours.

(c)The Soyfoods Council