STEP 1/13
Place a head of tofu on a kitchen towel and drain.
STEP 2/13
Place 30g of oatmeal in a container to make tiramisu while the water dries.
STEP 3/13
Mix 2 bags of instant coffee with 50ml of water.
STEP 4/13
Pour into oatmeal and chop the bottom.
STEP 5/13
Mash the tofu, which has been drained to a certain extent, and drain it again.
STEP 6/13
Tip Right away, put mashed tofu in a blender and add a spoonful of starch. The properties of starch catch the water and make it easier to control the concentration.
STEP 7/13
a spoonful of stevia
STEP 9/13
Add a couple of rounds of vanilla essence and grind.
STEP 10/13
You can adjust the amount of stevia and starch while looking at the taste and texture of tofu cream.
STEP 11/13
Place tofu cream in oatmeal container. Spread evenly.
STEP 12/13
Minimum of 4 hours in the refrigerator.
STEP 13/13
When the tofu cream becomes hard, take it out of the refrigerator and put it in a 10g strainer.
Unlike cream cheese, tofu tiramisu is easy to get wet over time, so it's good to finish it right away!