Macrobiotic Tofu Strawberry Mousse

• 300 grams Silken tofu
• 200 grams Strawberries
• 100 ml Soy milk
• 50 ml Water
• 3 grams Powdered kanten
• 1 Maple syrup

1. Drain the excess water from the tofu, and add to a blender along with the soy milk, strawberries and maple syrup.
2. Blend until smooth (I use 3 tablespoons of maple syrup).
3. Add water and powdered kanten to a pot and heat.
4. Once boiled, mix it well and add the Step 1 mixture in batches.
5. Bring to a simmer (do not boil).
6. Pour the mixture into a mold or glass and cool in the refrigerator.
7. Once cooled, it's done.
8. Top with maple syrup if you like, and enjoy.

silken, strawberries, milk, water, powdered kanten, maple syrup

Taken from cookpad.com/us/recipes/148655-macrobiotic-tofu-strawberry-mousse (may not work)