Lean glazed tofu bars

Place the silken tofu on a lined kitchen towel. Lift the edge, tie it into a knot and hang it over the sink or bowl for 1.5–2 hours - excess liquid should drain off. If you are using soft tofu, mash it with a spoon (you can rub it through a sieve for greater smoothness.

Using a spatula, mix the prepared tofu with the salt, powdered sugar, vanilla and coconut oil until smooth.

If you have a silicone mold with cylinder-shaped indentations, pour the curd mixture into it and level the top with a pastry spatula or metal spatula. If there is no mold, place the curd mass in a pastry bag and install a wide “spout” with a diameter of 2.5–3 cm. Or cut the tip of a disposable plastic bag so that you get a hole of the specified size. Plant pieces approximately 7–8 cm long. Place the pieces in the freezer for 4 hours.

Prepare the glaze: chop the chocolate and melt in the microwave or in a water bath. Mix with butter until smooth and pour into a tall, narrow glass or immersion blender glass. Keep frosting warm.

Prepare a silicone sheet, tray or board (cover the latter with parchment). Taking 2-3 cheeses out of the freezer, stick them vertically on a small narrow knife (you can use a wooden Chinese chopstick) and quickly dip them into the warm glaze. Hold the cheese slightly over the container with the glaze to remove excess glass. Place the frozen curds on the prepared sheet/board/tray.

Place the finished cheese curds in the refrigerator immediately, otherwise droplets of condensation will form on the surface. After 30 minutes the cheesecakes can be eaten.