●Spring Ginger Simmered in Honey (Recipe ID: 602240) or grated ginger
20 to 30 g (sliced); if using grated ginger, 1 heaping teaspoon
●The syrup from the honeyed ginger (or plain honey)
●Light brown or dark brown sugar
Moist amanatto (use your preferred kind)
optional, to taste
Put the ● ingredients in a pan and bring to a boil to dissolve the sugar. Turn off the heat, let it cool down a little and transfer to a container. Chill well in the refrigerator.
Cut the silken tofu into easy-to-eat pieces, and drain lightly.
Put the tofu on a plate, pour the chilled sauce from Step 1 over it, add amanatto and matcha, and serve.
※ I used moist amanatto (nure-amanatto) but use the kind of sweetened or candied that you'd prefer.
If you use candied beans, you may want to give them a quick rinse. It's up to you.
I made the soup here with grated ginger and dark brown sugar. It's rich and delicious!
f you use grated ginger from a tube, you may need to add a little more, since tubed ginger tends to be a bit light in flavor and aroma.
Story Behind this Recipe
I used my "Spring Ginger Simmered in Honey" Recipe ID: 602240 and referred to a tofu cookbook I bought recently to come up with a healthy dessert that is perfect for the summer.
You can leave out the matcha tea powder and moist amanatto, but if you add them they will counteract the tofu-ness of the tofu, and it will taste a bit like uji kintoki (a sweet bean and green tea flavored treat). Use a good quality silken tofu.