How to make it
Boil the tender tofu for 1 minute, drain, and blend into a smooth puree.
Add sugar and cream cheese to the tofu puree, mixing until smooth.
Whip the light cream until fluffy, then fold it into the tofu mixture in batches.
Soften gelatine leaves in water, then add them to hot milk, stirring until fully dissolved. Mix this into the tofu mixture, mix well, and strain through a strainer.
Pour the mixture into moulds and refrigerate for about 2-3 hours to solidify. Create the supreme honey sauce by mixing honey, olive oil, and Supreme Authentic First Draw Seafood Soy Sauce in a 4:2:1 ratio.
Pour out the solidified tofu mousse, drizzle with the supreme honey sauce, and place the snow crab claws on top.
