Rich! Smooth Tofu Chocolate Ice Cream

1. 1

   Cut the tofu up into 8 pieces or so, boil briefly until heated through, and drain in a colander or sieve.

2. 2

   Put a bowl on top of the tofu, and press hard to squeeze out the water.

3. 3

   Turn the tofu pieces over once, and squeeze tightly again.

4. 4

   It should weigh about 220 to 230 g in the end.

5. 5

   Put all the ingredients in a blender or food processor, and puree until smooth.

6. 6

   If you are using soy bean miso, add 1/3 teaspoon.

7. 7

   Put the puree in a freezer bag and freeze.

8. 8

   Massage the bag to soften before eating, or smooth out in a food processor.

9. 9

   Variation: If you chill the mixture in the refrigerator, it will be like chocolate mousse.

10. 10

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11. 11

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* Per serving · 4 servings · Values may vary.

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