Set aside 10g of marshmallows for topping and cut them into quarters.

In a pot, whisk the tofu until smooth. Add the marshmallows, milk, and sift in the matcha powder. Mix well.

Heat the mixture over low heat, stirring constantly until the marshmallows are fully melted, but do not let it boil.

Strain the mixture through a sieve to remove any lumps, then let it cool slightly.

Pour the mixture into containers and refrigerate for 1–2 hours until set.