Ginger Tofu Pudding

Healthy Vegan Ginger Tofu Pudding with Mochi and Black Sesame Crumble.

Ginger Tofu Pudding:
2 tablespoons coconut cream
1 tablespoon agar agar flakes (Available at Whole Foods or online)
210ml (3/4 cup + 2 tablespoons) water, divided
1⁄2 cup + 2 tablespoons raw turbinado sugar
1½ tablespoons freshly grated peeled ginger
1 vanilla bean, split lengthwise and scraped
14 ounces silken tofu
1 tablespoon sweet rice flour

Soy Milk Mochi (optional):
75ml (1/3 cup) unsweetened soy milk
50g (6.5 tablespoons) sweet rice flour (glutinous rice flour)
1 tablespoon sugar
2-3 tablespoons potato starch or tapioca starch for rolling out mochi

Kinako Black Sesame Puffed Millet Crumble (optional):
1½ cups puffed millet (Available in the cereal aisle or online)
1⁄4 cup packed dark brown sugar
2 tablespoons unsalted butter
1 tablespoon black sesame seeds
1 tablespoon + 1 teaspoon honey
2 teaspoons kinako 
powder (soy bean flour) (Available at Asian markets or online)
1 pinch baking soda
1 pinch salt

View the full recipe at Snixy Kitchen →