Tropical Tofu Custard

• 1 12 cups water
• 12 cup crushed rock sugar or 12 cup honey or 12 cup vegan sugar
• 2 12 tablespoons lemon juice
• 12 cup jackfruit or 12 cup breadfruit or 12 cup plantain, chunks
• 12 cup longans or 12 cup lychees
• 12 cup loquats or 12 cup lychees
• 12 cup raspberries or 12 cup blueberries
• 12 cup diced cantaloupe
• 2 lbs soft silken tofu or 2 lbs regular soft tofu, drained

1. Combine water, sugar and lemon juice in a non-aluminum saucepan.
2. Cook over low heat until sugar dissolves, six to eight minutes, stir occasionally.
3. Remove from heat and add the fruit.
4. Let cool before you cover and place in refrigerator to chill.
5. Cut tofu into half-inch cubes serving container then spoon fruit and syrup over.
6. Chill.
7. Serve.
8. Note if using Lychees make it 1 cup.

water, rock sugar, lemon juice, jackfruit, longans, loquats, raspberries, cantaloupe, silken

Taken from www.food.com/recipe/tropical-tofu-custard-199046 (may not work)