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1
Microwave the tofu for 1~2 minutes.
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2
Drain very well.
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3
If you have time, it's even better to drain overnight.
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4
Put the raisins in the rum and soak for 10 minutes.
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5
Add skim milk powder, sugar, and white miso to the drained tofu and mix well until creamy.
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6
Mixing in a blender or food processor is faster.
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7
Stir in the raisins soaked in rum.
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8
Freeze for 2~3 hours until firm, and it's ready.
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9
If you find it's too hard to scoop after freezing, microwave for about 1.5 minutes to soften.
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10
Adjust the amount of rum and raisins to your taste!
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11
This is really good as is, but if you add drained yogurt, it's also delicious.
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12
For those of you who want to put in a bit more effort, I recommend using high quality tofu.
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13
It doesn't have as much of a tofu smell.
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14
Here is Double Chocolate: Just add 2 tablespoons of cocoa, and chopped chocolate, or chocolate chips to the ingredients!
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15
Here is Cookies and Cream: Add partially frozen crushed cookies to the ingredients marked .
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16
I used lots of Oreo cookies.
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17
Oh,and if you add a little extra skim milk powder, it tastes even creamier.
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18
For a kabocha version, just add the same amount of steamed kabocha squash as tofu to the ingredients marked .
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19
I also added the skin, so that's why it's this color.
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20
It tasted really good, though.
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21
You may even be able to omit the sugar.
