Matcha Creme Icing

Directions

1. 1
   Cook 1/3 of soy milk and all of the agar in a saucepan over medium heat, stirring constantly.
2. 2
   Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved.
3. 3
   Whisk cornstarch into remaining soy milk.
4. 4
   Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding.
5. 5
   Remove from heat and set aside.
6. 6
   Blend tofu with matcha, splenda and salt.
7. 7
   Mix both mixtures together.
8. 8
   Add vanilla and blend again.
9. 9
   Chill for about an hour.