Tofu Pumpkin dessert
FODMAP vegan can be delicious too – tofu recipe #4.
Have you tried the silken tofu at a yum cha restaurant, the one that’s served with ginger flavored syrup? It is one of my favorite.
Silken tofu is unfriendly for FODMAPpers. So I created this dessert that uses soft plain tofu and ginger. To add softer texture, I added pumpkin and tapioca. Pumpkin is infrequently used for dessert in Southern China (if they have the sweet variety we have here in Australia I bet they will go wild with it)! Palm sugar and tapioca pearls bring all the ingredients together to give it a lovely semi-pudding like texture. Served slightly chilled, it will pleasantly surprise you with its refreshing taste.