Sakura Cheese Tofu Fruit Platter

Sakura Cheese Tofu Fruit Platter Recipe

Ingredients:

• 200g Sakura cheese tofu
• 6-8 fresh strawberries, halved
• 1 orange, peeled and sliced into rounds or wedges
• 10-12 cherry tomatoes, halved
• 1 tbsp honey or maple syrup (optional for drizzling)
• 1 tbsp fresh mint leaves (optional for garnish)
• 1 tsp lemon juice (optional, to toss the fruits)

Cooking Instructions:

1. Prepare the Fruits:
   • Wash and dry all the fruits thoroughly.
   • Halve the strawberries and cherry tomatoes.
   • Peel the orange and cut it into slices or wedges.
   • If desired, toss the strawberries and orange slices with a little lemon juice to enhance their freshness.
2. Prepare the Sakura Cheese Tofu:
   • Open the Sakura cheese tofu packaging and thaw for 10 minutes
   • You can lightly air-fry, grill or pan-fry the cheese tofu for 1-2 minutes on each side to give it a slightly crispy exterior.
3. Assemble the Platter:
   • Arrange the Sakura cheese tofu pieces on a serving platter, spreading them out evenly.
   • Neatly place the halved strawberries, orange slices, and cherry tomatoes around the tofu to create a colorful and attractive arrangement.
4. Drizzle and Garnish:
   • Drizzle a little Vanilla Bean sauce over the Sakura cheese tofu and fruits for a hint of sweetness.
   • Garnish the platter with fresh mint leaves for a refreshing touch.
5. Serve:
   • Serve the Sakura cheese tofu fruit platter chilled or, at room temperature as a healthy, refreshing snack or appetizer.

This Sakura Cheese Tofu Fruit Platter is not only visually appealing but also a great balance of creamy, sweet, and tangy flavors!

Dip Suggestion: Vanilla Bean Sauce

A creamy, slightly sweet sauce perfect for Sakura cheese tofu fruit platter.

Ingredients:

• 1 cup heavy cream
• 1/4 cup sugar
• 1 vanilla bean (or 1 tsp pure vanilla extract)
• 1 tsp cornstarch (optional, for thickening)
• 1 tbsp butter (optional, for extra richness)

Cooking Instructions:

1. Prepare the Vanilla:
   • If using a vanilla bean, slice it lengthwise and scrape the seeds out with a knife. Set both the seeds and the pod aside.
2. Heat the Cream:
   • In a small saucepan, combine the heavy cream, sugar, and the vanilla bean seeds and pod (or vanilla extract).
   • Heat over medium heat, stirring occasionally, until it starts to simmer gently.
3. Thicken the Sauce:
   • For a thicker sauce, dissolve the cornstarch in a small amount of cold water and stir it into the simmering cream mixture. Continue to cook for 2-3 minutes until it thickens.
4. Add Butter (Optional):
   • Stir in the butter to give the sauce a velvety texture and extra richness.
5. Cool and Serve:
   • Remove the vanilla bean pod before serving