Red Bean and Tofu Pudding

10 May

(serves 6)
This pudding it is somewhat exotic as compared to its jello and milk pudding cousins, but is nevertheless a very simple to make dessert. The problem with using tofu for a dessert is….. well, it has no taste. But when you use tofu together with some red beans that have been stewed in syrup to form azuki paste, the result is a splendid marbled oriental style pudding.
  1. Soft Tofu (400g)
  2. Canned Azuki Bean Paste (400g)
  3. Gelatine Powder (3t)
  4. Cream (0.5 cup)


  1. Put to boil 1 cup of water in a pot.
  2. Pour away the water the tofu is soaked in and place the tofu into the boiling water. Stir till the tofu is broken up.
  3. Turn off the heat and sprinkle in 3t of gelatine powder (which is just a type of jello powder which has no flavour) while stirring. Also add half of your azuki beans and half of your cream.
  4. Blend the whole thing lightly with a hand blender in the pot itself. I’m assuming it has an anti-splash cowl, or else do the blending in a food processor.
  5. Refrigerate uncovered for a few hours after pouring into the appropriate moulding container. If you are refrigerating overnight, after the puding has solidified, cover with plastic film pushed right down to touch the pudding.
  6. You have 3 options for containers. One way is to use a single big casserole after which you dice the pudding into cubes. Or you can choose single person-sized containers which you can serve as is, or with the pudding flipped onto a plate. To get them out of a container, suspend the container in warm water for half a minute and the pudding should plop right out.
  7. Serve topped with the remaining half of the azuki beans. Spoon on the leftover(unwhipped) cream as a final touch.  


  • Do you have no idea what Azuki Bean Paste is? Look here.
  • Please note, there are two types of plain tofu. The soft type (sometimes labled silken tofu) is what you want for this recipe. It breaks up smoothly. The hard type (which is a misnomer since it is still soft) is suitable for things like stir fry, but not this.
  • You can try replacing the cream at the end with ice cream, but retain the bean paste. Have the pudding cubed for best results in this case.
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Posted by on May 10, 2010 in Desserts, Japanese, Recipe


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