Ingredients

1 1/2 cup water
2/3-cup sugar
2 tbsps lemon juice
1/2 cup jackfruit chunks
1/2 cup each lychees and loquat
1/4 cup each raspberries, blackberries and blueberries
1/2 cup diced mango
2 pkgs (16 ozs each) soft tofu, drained

Combine water, sugar, and lemon juice in a non-reactive saucepan. Cook, stirring occasionally over low heat until sugar dissolves, 6 to 8 minutes. Remove saucepan from heat and add all fruit. Let cool; cover and refrigerate until chilled. Cut tofu into 1/2 -inch cubes and place in a serving bowl. Spoon fruit and syrup over tofu. Serve chilled