Tofu Pie
“My grandma used to make this for us all the time when we were little, and we loved it. I grew up thinking it was a local thing, but as I got older, I realized that no one knew what it was so I made this dish to bring more attention to it. I like that it’s light and fluffy, almost Japanese cheesecake-like, and it is very easy to elevate this recipe with flavors like calamansi or lilikoi.” - Chef Zoe Shinjo, Sous Chef
Ingredients
- 1 Premade Graham Crust
- 3 ounce Lime Jell-O
- 1 cup Water, boiling
- 6 ounce Mori-Nu Soft Silken Tofu
- 8 ounce Cool Whip
- 1 tablespoon lime juice
YOUR OWN NOTES
