Vegan Tofu Rasmalai (Festive)

Method

1. 1Cut tofu into thick discs (rasmalai-shape); wipe dry.
2. 2Bring coconut milk + maple syrup + cardamom + saffron to a low gently bubble; cook down 12 minutes till thick.
3. 3Beat cornstarch with a spoon of cold coconut milk; stir into the gently bubbling rabri to thicken.
4. 4Off heat, stir in rose water and lemon juice.
5. 5Submerge tofu discs in the warm rabri.
6. 6Cool, then refrigerate 4 hours; serve cold with slivered pistachios + almonds on top.