- Chop the chocolate, then heat in a double boiler, stirring constantly until just melted. Split the vanilla bean lengthwise and scrape out the seeds. Transfer the chocolate, vanilla bean seeds, tofu, brown sugar, and salt to a blender. Blend on low until liquefied, then raise the speed to high and blend until smooth. Transfer to a pastry or Ziplock bag and refrigerate until set, ideally overnight.
- In a small saucepan, bring the sugar and water to a boil, then cool to room temperature.
- Preheat the oven to 325ºF. On a parchment-paper lined workstation, arrange one sheet of yuba. Baste generously with simple syrup and sprinkle with 1/4 teaspoon coarse sugar. Baste and sugar another sheet, then stack on top of the first. Repeat three more times, for a stack of five sheets. With a sharp knife, gently trim the stack to 8”x8”, then quarter. Repeat this process with the remaining yuba sheets.
- Spray the cannoli tubes with non-stick spray. Arrange the tubes along the edge of the yuba stacks, then gently roll up. (Do not roll too tightly or the yuba will stick.) Transfer to a parchment-paper lined baking sheet, seam-side down. Bake until red-tinged and golden, 20-30 minutes. Using a couple of heat-proof towels, remove the shells while still hot. Cool to room temperature.
- To assemble, cut a hole in the tip of the pastry or Ziplock bag and pipe in the cool ganache. Top with whipped cream and serve immediately.
— Recipe from Broken Cuisine: Chinese tofu, Western cooking, and a hope to save our planet