JapaneseMedium · Chilled
Yuzu White Bean Tofu Delight
A serene Japanese-inspired confection marrying silky tofu with subtly sweet white bean paste and bright yuzu-inflected citrus, finished with a delicate honey glaze.
Prep
20 min
Cook
1h
Total
1h 20m
Method
1
Rinse white beans under cold water and soak in 400ml fresh water for 8 hours or overnight. Drain and rinse thoroughly.
2
Press tofu between clean kitchen towels for 15 minutes to remove excess moisture. Cube gently and set aside.
3
Combine lemon juice and zest in a small bowl; let infuse at room temperature while preparing other components.
4
Simmer drained white beans in 500ml fresh water over medium-low heat for 45-50 minutes until completely tender and easily crushed between fingers. Drain well.
5
Blend warm beans with honey, vanilla extract, and salt using an immersion blender until silky smooth, about 2-3 minutes. Pass through a fine mesh sieve for a refined texture. Keep warm.
6
Blend pressed tofu with 30ml lemon juice and lemon zest until completely smooth and airy, about 2 minutes on high speed.
7
Whisk 5g cornstarch with 15ml cold water until dissolved. Fold gently into tofu mixture to stabilize without densening.
8
Divide white bean paste evenly among four ceramic ramekins or small bowls, smoothing tops with an offset spatula.
9
Gently spoon tofu mousse over each bean layer, creating a clean two-tone presentation. Cover loosely with plastic wrap.
10
Set ramekins in a deep steamer or baking dish. Pour boiling water halfway up the sides. Steam covered over medium heat for 12-15 minutes until tofu layer is just set and edges appear slightly translucent.
11
Remove from water bath and cool to room temperature. Refrigerate uncovered for 30 minutes to set layers firmly.
12
Whisk remaining 45ml honey, 15ml lemon juice, and 5g cornstarch in a small saucepan over low heat until mixture thickens and turns translucent, about 2-3 minutes. Do not boil.
13
Let glaze cool to room temperature until it reaches a pourable honey-like consistency.
14
Gently unmold each chilled tofu-bean custard onto a cold plate by running a thin knife around the edge and inverting with confidence.
15
Drizzle citrus honey glaze artistically over each portion, allowing it to pool gracefully at the base. Serve immediately with chilled green tea, if desired.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
321
per serving
High in protein · 18gLow saturated fat · 1gLow salt · 150mg
Protein
18g
Carbs
57g
Fat
4g
Sat. fat
1g
Fiber
4g
Sugar
23g
Sodium
150mg
DiabetesHeart HealthyLow SodiumHigh ProteinIncreased FiberLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbon
Silken Tofu drives 59% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
5
Sweet
2
Salty
5
Sour
1
Bitter
0
Spicy
Textures
CreamySilkenSmoothTender
Aromas
CitrusDelicateHoneyVanilla
Kitchen Equipment
Primary Tool
SteamerSmall SaucepanSteamerFine Mesh SieveImmersion BlenderMixing BowlsOffset SpatulaParing KnifeWhiskCeramic RamekinsClean Kitchen TowelsPlastic Wrap
Safety & Storage
Cross Contamination
Use separate clean equipment for each component layer. Sanitize the immersion blender thoroughly between blending white bean paste and tofu mousse. Clean ramekins completely between uses.
Cooking Temperature
Ensure poaching water reaches a full boil before placing ramekins. Maintain steam temperature at 100°C during the 12-15 minute cooking period. The tofu layer should appear slightly translucent at edges when properly cooked.
Handling
Use oven mitts when handling ramekins from the hot water bath. Allow components to cool to room temperature before refrigeration to prevent condensation and textural changes. Handle the unmolding knife with care to avoid breaking delicate layered custard.
Storage
Refrigerate assembled and glazed portions immediately after serving any leftovers. Consume within 24 hours for optimal texture and food safety. Do not leave at room temperature for more than 2 hours total.
High Risk Population
This dish contains soy-based tofu. Persons with soy allergies should avoid this recipe entirely. For immunocompromised individuals, ensure all ingredients are fresh and preparation equipment is sanitized.
Pro Tips
Technique
When pressing the silken tofu, let patience be your guide. Rest the tofu gently between clean kitchen towels until it releases its moisture like morning dew—rushing this step creates density where we seek cloud-like serenity.
Substitution
Should fresh yuzu prove elusive, simply extend the infusion time of your lemon juice and zest at room temperature, allowing the citrus essence to deepen before folding it into the tofu.
From the chef
Silken white bean paste forms the quiet foundation here, its natural starchiness carrying a honey-softened sweetness that never reaches for excess. The tofu layer above trembles into something cloud-like through the water bath, while yuzu-scented citrus cuts through with a single bright note — not decoration, but counterbalance. Two layers, steamed into one composed whole, then glazed with a thin, translucent citrus honey that catches the light. This is a confection that rewards stillness: cool it fully, unmold gently, and taste each element before they meet on the spoon.
AllergensSoyInfant Botulism
Source: generated · June 13, 2026