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from the Soba Nippon Restaurant in NYC by way of House Foods American corp.
SERVES 4
12 ounces extra-soft tofu, waterpacked drained
2 cups water
1 cup sugar
2 tablespoons plum wine or other fruit liqueur
4 cups fruit, see note
4 tablespoons sweet red bean paste
1. Fruit can be mixed fruits, fresh, frozen or canned such as: pineapple, strawberries, melon, papaya, blueberries
2. Boil the water and sugar in pan until sugar dissolves. Then simmer for 5 minutes. Do not stir. Remove from heat
and cool to room temperature. Chill.
3. Cube the tofu making 1/2 inch cubes.
4. When the sguar syrup is cold add wine and the tofu. Cover and let sit over night.
5. Cut fruits into bite size pieces if needed then add to tofu. Toss carefully then chill for about 30 minutes.
6. Place in serving bowls and top with paste.
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