No-Bake Mint Choc Tofu Cake

Food blog3

Tofu is one of my favorite foods although my hubby hates it. Maybe because I grew up with it ever since I was born. Korean pronunciation is more like “duboo”. We have so many dishes using tofu in Korea e.g. boiled tofu with Kimchi, tofu stir-fry, pan-fried tofu steak, tofu dumplings, tofu soup, list goes on and on. Tofu is made from cuddled soybean milk. It contains a good source of protein, iron, calcium, vitamin E, isoflavons that reduce bad cholesterol. I’ve seen on TV a while ago back home. Since people have become more health-conscious and care what they eat even sweets, organic Korean cafes started using tofu in desserts. I guess it does have quite neutral flavour and pudding-like consistency making it right for the use of dessert. So I’ve decided to make one for myself and my friend who is coming over this morning.

I blended one block of semi-firm tofu (about 200g), 50g coconut powder, two teaspoons of cacao powder, 15g chia seeds, a splash of peppermint extract, one peppermint tea bag and maple syrup for sweetness. I then firmly packed in a small cake tin and put it in the fridge to set. Garnished with more cacao powder and goji berries. It smells amazing! moist, chocolatey and minty. You wouldn’t know there is tofu in it. Seriously good:)


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