Soak gelatin in water. Put the tofu (undrained) in a bowl and stir it up with a whisk, or put it through blender.
Pour soy milk in a saucepan and heat over a low flame. Add the ingredients marked and stir until dissolved. Mix in the softened gelatin from Step 1. When the gelatin has dissolved, turn off the heat.
Stir in the tofu from Step 1. When it's well combined, pour it into a mold or bowl, chill until firm, and it's done.
If you pour it through a strainer when you put it in the mould, it comes out even creamier.
This is a cross section of the finished product.You can still see little bits of tofu. It's just firm enough to remove from the mold.
These are the ingredients used.
Story Behind this Recipe
I love user "spain"'s recipes, and I uploaded copy-cat recipes, but then I realized this was unfair, and so I made some changes.
I used a whisk to mix the tofu, which didn't affect the taste, but if you use a blender, it will be even creamier. Please use brown cane sugar to add a bit of richness, since this doesn't call for heavy cream.