This tofu dessert… yes, you read correctly, tofu dessert, is another super recipe from Nguyen’s Asian Tofu. She touts it as a higher protein version of the Indian kaju barfi, typically made with milk, sugar and cashew nuts.
Mine was delicious but didn’t quite have the consistency of what I consider to be fudge. This was soft. Perhaps I should have simmered the sweetened condensed milk longer to have less liquid? In any event, the flavor was wonderful and unlike most tofu-bearing recipes, you’ll never even know it is there.
cashew and cardamom fudge
8 oz super-firm tofu, grated with your finest grater
3½ oz raw cashews
1 can sweetened condensed milk
¾ tsp cardamom—I used whole pods which I ground and removed some of the fibrous shells
2 tbsp chopped pistachios
Line a small pan (she recommends 8”x8” but I didn’t have one so improvised) with parchment paper.
Grind cashews in food processor to a coarse texture. Add to shredded tofu (shredding the tofu was the hardest part of this recipe.) Toss to combine.
In a medium pan on medium heat, add the sweetened condensed milk and the tofu cashew mixture. Cook, stirring periodically, about 15 minutes. Don’t let it boil. Remove from heat and add ground cardamom.
Press into prepared pan. Press chopped pistachios on top. Cover with plastic wrap and refrigerate several hours or overnight.
When ready, cut into squares, bars or diamonds. Enjoy.