It will take you literally 15 min to make this incredible Kuzu Blueberry “Tofu” dessert. It’s very easy to make and it’s one of the most delicious, light desserts out there. And, let’s just say it right here, it’s not an actual Tofu. There’s not soy in this recipe, but the texture on the end product is very similar to silken tofu.
This recipe was inspired by 2 very popular Japanese desserts, called and Kuzukiri. In Kuzumochi only water and sugar are usually used. Instead here, I’ve decided to use a more fresh and bright ingredient – fresh blueberries. You can of course, explore your flavours and substitute it to other juices & blends.
Kuzu, a.k.a. Kudzu starch is an amazing ingredient. It’s one of the most distinctive types of starches. You can learn more about it HERE. I’ve also made a video on Kuzu starch (below), showcasing this Kuzu dessert recipe.
And, here’re the ingredients for making Kuzu Blueberry Tofu:
- 268 g Blueberry juice (no pulp)
- 21.4 g (8%) Kuzu starch
- Maple syrup (to taste)
- Sesame seeds (to taste)
Directions:
- Make juice out of fresh blueberries and strain off the pulp.
- Blend in Kuzu starch until completely smooth with no lumps.
- Bring the mixture to boil, reduce to simmer and cook for 10 min, while continuously whisking.
- Pour the hot mix into a mold and let it set in the fridge for 1-2 hours at least.
- Unmold, cut if necessary, and serve with maple syrup and sesame seeds.
- Enjoy with amazing fresh, gluten-free & totally plant-based dessert.