Smooth Tofu Pudding

• 75 grams (A). Tofu
• 75 ml (A). Milk
• 1 (A). Egg yolk ( or whole egg)
• 1 tbsp (A). Sponge flour
• 1 tbsp (A). Corn starch (or sponge flour)
• 35 grams (A). Sugar
• 1/2 tsp (A). Rum or vanilla essence
• 100 ml Double cream
• 1 Strawberry jam

1. Put ingredients listed as (A) in a blender.
2. (Absorb water from tofu with paper towels.)
3. Pour in a heat-resistance container.
4. Microwave for 1 minute at 600 W, then stir.
5. Microwave for 30 seconds, then stir.
6. Microwave for another 30 seconds and stir.
7. It will be still lumpy, so puree in a blender until smooth.
8. Now, you've made what I like to call "Tofu Custard Cream."
9. Add double cream and blend for 1-2 minutes.
10. Pour into ramekins and chill in the fridge.
11. When cooled, serve with jam if you like.
12. Note: I also cooked this recipe with a whole egg.
13. If you use egg yolk only, the pudding has a brighter yellow colour and stronger custard taste.

milk, egg yolk, flour, starch, sugar, vanilla, cream, strawberry

Taken from cookpad.com/us/recipes/154302-smooth-tofu-pudding (may not work)