So simple, so delicious, this is a truly refreshing summer recipe for the hottest days and the balmiest evenings. Inspired by the fuwa-fuwa (soft soft) tofu I enjoyed in Japan, the crisp mint with the mellow tofu pair perfectly with the sweetness of the ripe figs.
Serves 2 (or 4 as a starter)
Takes 5 minutes (5 prep)
100g silken tofu
2 ice cubes
1 handful of mint
4 ripe figs
Blend the tofu with the ice cubes and a pinch of salt until smooth. Add the mint and pulse blend until it is chopped and well mixed in.
Cut off the top of the figs and slice into quarters - leaving the base connected. Gently pull the top apart and place a tablespoon of the iced tofu into the cross.
Serve straight away.