300ml water
125ml (1/2 cup) cashews
15ml(1 tablespoon) agar flakes (less if using agar powder)
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup sugar
165 grams soft tofu
2 tablespoons brown sugar

Bring water to a boil. In a blender or food processor combine cashews, agar and salt. Process to fine crumbs. Pour in 1/2 cup of the boiling water and process the mixture for about 1 minute. With the machine running slowly, gradually add the remaining boiling water, then process on high for 2 more minutes. Add vanilla, sugar and tofu and process 1 more minute. Transfer mixture to a saucepan and heat over low heat, stirring constantly until air bubbles have subsided (10 to 15 minutes). Do not let mixture boil. Distribute mixture evenly between 4 140gram ramekins. Cover with foil and let cool to room temperature. Refrigerate until thoroughly chilled. Before serving, blot moisture from tops of custards using a paper towel. Sprinkle each desert with 1 1/2 teaspoons of brown sugar. Place cups under broiler for about 1 minute, until sugar is bubbly. Return to room temperature before serving.