There isn’t always much rhyme or reason to the things I do. I mostly bought the pack of silken tofu because it felt like a better way to get some variety out of a buy-two-for-$1.55 tofu offer than having two packs of firm tofu. I also mostly decided to blog about what I did with the silken tofu just so that the post title would add to this site’s ample repository of terrible puns and unnecessary song references.
I’ve used silken tofu in the usual Asian ways before, of course, but my extensive food blog skimming has also made me aware that people sometimes use it as a dairy alternative of sorts. While I have no health or ethical reasons to do so, I do happen to be a person who likes creamy desserts in a country where silken tofu is about a quarter the price of cream. And if you are one of those people too, you really owe it to yourself to try out Mark Bittman’s Mexican Chocolate Tofu Pudding (with one key Singapore-centric adjustment I will mention later). Because this?
Is tofucking awesome. You have to try it to believe how decadently well the tofu blends with the melted chocolate.
I won’t do blow-by-blow instructions the way I did for the Tropic Thunder Roasted Chickpeas, but for anyone who doesn’t regularly deal with chocolate, here are two guides I found useful:
- How To Melt Chocolate In The Microwave Oven, which is the method I followed.
- A more comprehensive guide which includes instructions on the traditional methods.
Other things to note:
- I used the 70% Lindt dark chocolate which is easy to find in most supermarkets here.
- While the linked recipe states that it makes 4-6 servings, I found that halving the recipe already yielded 4 satisfactorily-sized servings, so beware of making the full amount and ending up with way too much first world problems intense chocolate bliss. The pudding is so rich that I would find it a little difficult to eat a large serving of it in one go, though obviously your chocolate mileage may vary.
- If you’re Singaporean or have a typical Singaporean threshhold for spiciness, feel free to be considerably more liberal with the chilli powder than the recipe suggests. (I used dried chilli flakes rather than powder because that’s what I had at home.) So although I halved the other quantities in the recipe, I doubled the amount of chilli flakes! And to me, the resulting level of spiciness was perfect.
So there you have it, a dessert which will cost you a pittance at NTUC but tastes like something you bought from Awfully Chocolate, and ignores all sense of proportion and restraint when it comes to spiciness. What could be more Singaporean?
Addendum: Do also have a look at the Strawberry Banana Yuzu Smoothie I made with the remainder of the silken tofu. Also very Singaporean, because dun waste mah.