Tofu Mascarpone Sauce

Flavor: Original; Technique: Other; Time: 20 minutes; Difficulty: Easy.

Steps for making Tofu Mascarpone Sauce

The key to the rich taste of tofu sauce lies in the soy milk. Freshly squeezed soy milk works best. Wash the soybeans and put them in a blender with water.

Select the soy milk mode.

Cover with a soundproof cover so that the blender will not make noise while working.

After the soy milk is ready, take 200g and set it aside. The soy milk should be silky smooth without any residue, which will result in a better taste for the tofu mascarpone sauce.

Prepare two small bowls, A and B. In bowl A, add egg yolks and granulated sugar, and stir constantly over hot water until the sugar is melted. Add low-gluten flour and stir until smooth. Set aside.

In bowl B, add softened cream cheese (using original-flavored cream cheese from Philadelphia) and gradually add warm soy milk in three parts, stirring constantly until well mixed.

Pour all the ingredients from bowls A and B into a pot, turn on low heat, and stir constantly while cooking.

Cook until the sauce becomes thick and creamy, then turn off the heat.

Pour the sauce into a container and let it cool before use.

The sauce should be thick enough to stick to a spatula without sliding off. It has a sweet and refreshing taste and is especially delicious.