Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

A smooth, guilt-free matcha mousse made with silken tofu and soy milk. Simply blend everything in a blender (or food processor) – anyone can make it easily!

Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

Ingredients (for 6 servings)

Silken tofu : 150g

Unsweetened soy milk : 75ml

Kibino sugar (raw sugar) : 30g

Matcha powder : 7g (2–3 tsp)

Powdered gelatin : 5g

Hot water (for gelatin) : 2 tbsp (about 30ml)

Optional : boiled azuki beans, black maple syrup

Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

Instructions

① Prepare the gelatin
Sift 5g of gelatin into 2 tbsp of hot water and mix well. Let it sit for 5 minutes to dissolve.

② Blend everything
Add the silken tofu, soy milk, kibino sugar, matcha powder, and dissolved gelatin into a blender. Blend for about 2 minutes until smooth and creamy.

③ Pour into containers and chill
Pour the mixture into individual pudding cups or small bowls. Chill in the refrigerator for 1–2 hours until set. (Note: 10 minutes is too short – at least 1 hour is needed for proper firming.)

Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo

④ Garnish and serve
Once set, top with boiled azuki beans or black maple syrup as desired. Dust lightly with matcha powder before serving..