Matcha Creme Icing

1. 1

   Cook 1/3 of soy milk and all of the agar in a saucepan over medium heat, stirring constantly.

2. 2

   Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved.

3. 3

   Whisk cornstarch into remaining soy milk.

4. 4

   Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding.

5. 5

   Remove from heat and set aside.

6. 6

   Blend tofu with matcha, splenda and salt.

7. 7

   Mix both mixtures together.

8. 8

   Add vanilla and blend again.

9. 9

   Chill for about an hour.

No additional tips available.