This dessert is cool and sweet on a hot summer evening. I found the recipe in Bon Appetit magazine.

I buy the Nasoya organic silken tofu. The recipe calls for a 16 oz. package of silken tofu.

Bring one 1/2 inch piece scrubbed ginger thinly sliced 1 cup packed dark brown sugar and 2 cups water to boil in medium saucepan.

Reduce heat to a simmer and cook until sugar is dissolved.

Strain the ginger syrup into a small jar or airtight container. Discard ginger.

Chill until cold at least 30 minutes. Pour over tofu to taste.

Ginger syrup can be stored in refrigerator up to 3 weeks.