Waitrose and Partners
Matcha tofu pudding with black sesame brittle

Matcha tofu pudding with black sesame brittle

This matcha-flavoured chilled dessert is topped with double cream and a chunk of sesame seed brittle.

0 out of 5 stars(0) Rate this recipe
2 of your 5 a day
  • Serves4
  • CourseDessert
  • Prepare30 mins
  • Cook-
  • Total time30 mins
  • Plus1-2 hours setting time

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the brittle

  • 50g caster sugar
  • ½ tbsp Cooks' Ingredients Black Sesame Seeds, toasted
  • ½ tbsp white sesame seeds, toasted

For the pudding

  • 1 x 300g pack Clearspring Organic Silken Tofu
  • Dr Oetker Platinum Leaf Gelatine leaves
  • 130ml whole milk
  • 150ml double cream
  • 70g caster sugar
  • 8g matcha powder


  1. Put the tofu in a fine sieve over a bowl and leave to drain. To make the brittle, line a baking tray with baking parchment or brush thinly with oil. Put 50g caster sugar in a small frying pan and warm over a medium heat until it melts and turns a light caramel colour. Tip in the toasted sesame seeds and pour the mixture over the baking tray. Tilt the tray to spread the caramel thinly (you’re aiming for very thin, crisp brittle).

  2. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the milk, 75ml double cream and 70g caster sugar in a small saucepan and warm over a medium heat until the sugar dissolves. Remove from the heat. Lift the gelatine from the bowl, gently squeezing out any excess water, and add to the warm milk mixture. Stir until dissolved.

  3. Blend the drained tofu and the matcha powder in a food processor until smooth and glossy. Add to the milk mixture and whisk until combined. Divide between 4 small glasses and chill to set (about 1-2 hours). To serve, whisk the remaining cream to soft peak stage and spoon over each pudding. Roughly chop the brittle and sprinkle over.

Cook’s tip

Unlike the more solid regular tofu that you would slice and fry, silken tofu is unpressed and therefore softer, with a higher water content. Its texture is closer to cream cheese, and it’s often used for puddings, as in this recipe, or for blending into dips, dressings and sauces.


Typical values per serving when made using specific products in recipe


1,680kJ/ 403kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet