Simple Kabocha and Coconut Tofu Icecream

1. 1

   Wrap the tofu in paper towels, and put a plate or the equivalent to drain the water.

2. 2

   Or microwave for 3 minutes to cut the water (Shown in the photo is firm tofu).

3. 3

   For Kabocha Ice Cream: Microwave the kabocha squash to soften, and mix together with half of the tofu with a hand mixer until smooth.

4. 4

   For Coconut Ice Cream: Add the remaining half of the tofu, and mix together with with a mixer or food processor until smooth.

5. 5

   Transfer into separate bowls, add the roasted walnuts to the kabocha mixture, and mix in.

6. 6

   Mix in dry mango to the coconut mixture.

7. 7

   Chill both in the freezer, take it out once it has mostly solidified, give it a quick whirl in a food processor to whip air into it, and you're done.

8. 8

   If you don't have a food processor, then freeze for about an hour, and mix with a spoon once the edges start to solidify.

9. 9

   It is good to microwave for 30 seconds before eating.

* Per serving · 4 servings · Values may vary.

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