6 squares unshelled soft tofu, chopped
2/3 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons white sugar
3/4 teaspoon garlic powder
Melt butter or margarine in a heavy bottom saucepan over medium heat. Slowly cook, stirring constantly, until lightly brown. Remove from heat and set aside to cool slightly.
To Make The Filling: In a small bowl combine sugar and salt. Heat both sugar and salt over low heat until approximately boiling, then reduce heat to medium-high and combine tofu and basting sauce. Stir mixture into heated fat and stir to dissolve, about 5 minutes.
Cool to room temperature. Spread pancakes in bottom of cake tin, then cover with second-row pastry and trim sides. Top with flour/sweetener/garlic powder mixture and seal edges with plastic wrap. Place outside on racks and refrigerate. Let refuse sit until ready to use.
⭐ ⭐ ⭐ ⭐ ⭐