Craving a vibrant and flavorful vegetarian dish? Look no further than this 3-Color Singapore Tofu recipe! This simple yet stunning dish transforms humble tofu into a culinary masterpiece, boasting three distinct and delicious colors achieved through clever seasoning and cooking techniques. Imagine tender, creamy tofu infused with the bright freshness of ginger and garlic, the subtle sweetness of carrots, and the vibrant heat of chili. It's a symphony of textures and tastes that will tantalize your taste buds and leave you wanting more.
This recipe is surprisingly easy to make, perfect for weeknight dinners or impressive gatherings. The beautiful presentation makes it ideal for sharing, and the satisfying flavors will please even the most discerning palates. Ready to create this culinary delight? Let's dive into the step-by-step process and bring this delicious 3-Color Singapore Tofu to life!
Tools Needed
- Mortar and Pestle
- Filter
- Pot
- Stove
- Cups with holes
- Measuring spoons
- Measuring cups
Ingredients
- Soybeans: 300g
- Creamy Ice Cream: 1 whole box
- Salt: 1/4 teaspoon
- Gelatin Powder: 40g
- Condensed Milk: 100ml
- Sugar: 200g
- Water: 1800ml (or 2000ml for thinner consistency)
- Syrup (Pink & Blue): 2 tbsp pink, amount for blue not specified
- Tapioca Pearls
Step-by-Step Instructions
Step 1. Prepare the Soy Milk Base
- Soak soybeans for 4-5 hours (or overnight).
- Grind 150g of soaked soybeans with 400ml water in a mortar and pestle until smooth. Repeat with the remaining soybeans.
- Filter the ground soybean mixture through a filter to obtain soy milk. Add more water and mix well to extract maximum milk, using a total of 1800-2000ml of water.
- Strain the soy milk to remove lumps.
- Combine soy milk in a pot. Skim off the foam that forms while heating.
Step 2. Cook and Flavor the Soy Milk
- Add sugar and salt to the soy milk, stir well.
- Add the ice cream gradually while stirring.
- Cook the mixture on the stove for 10 minutes, stirring regularly to prevent sticking and burning.
Step 3. Set the Tofu
- Add gelatin powder and stir until dissolved. Turn off the heat.
- Let the mixture cool slightly, then pour into cups with holes for a 3-color effect (use syrups for coloring).
- Refrigerate for several hours until set.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Soaking soybeans overnight makes them softer and easier to grind.
- Grinding in two batches prevents the mixture from becoming too thick.
- Squeeze the soy milk thoroughly to extract maximum flavor.
- Skim off foam regularly to achieve a smoother texture.
- Use different syrups to create unique colors and flavors.
- To unmold, use hot water briefly, do not soak to prevent melting.
- Keep the finished dish in the refrigerator to prevent it from melting.
Nutrition
- Calories: approximately 2500-3000
- Fat: approximately 50-70g
- Carbs: approximately 400-500g
- Protein: approximately 30-40g
FAQs
1. Can I use firm tofu instead of silken tofu?
Yes, but your tofu might be less creamy and more crumbly. Silken tofu is ideal for the smooth texture, but firm tofu will still work in a pinch.
2. What can I substitute for the chili garlic sauce?
You can use sriracha, gochujang, or even a simple blend of chili flakes and soy sauce to adjust the spiciness to your liking. Experiment to find your favorite heat level!
3. How can I make this dish vegan?
This recipe is already vegan! Make sure to check that any soy sauce or other ingredients you're using are also vegan-friendly.
This 3-Color Singapore Tofu recipe is a testament to the versatility and deliciousness of tofu. With its vibrant colors, creamy texture, and simple preparation, it's a dish that's sure to become a new family favorite. Enjoy this healthy and flavorful meal, and don't hesitate to experiment with different vegetables or spice levels to make it your own!