Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。

Dango in Red Bean Sweet Soup | 豆腐丸子紅豆湯

INGREDIENTS:

Red Bean Soup, link

50 gram Silken Tofu

100 gram Glutinous Flour

DIRECTION:

1. Mix the tofu with glutinous flour together until the texture resembles to an earlobe.

2. Roll the dough into many event size balls.  Boil them in rolling boiling water until they float onto the surface.  Scoop them up and add them to the hot red bean soup. 

Apple Coleslaw＋Vegan Coleslaw Dressing | 蘋果沙律＋全素沙律醬

This dressing is made of silken tofu.  The smooth tofu forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Apple Coleslaw＋Vegan Coleslaw Dressing

蘋果沙律＋全素沙律醬  

Ingredients for Salad: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

沙律材料： (約四人份)

2.5 杯 蘋果 (我這兒用上富士蘋果)

1/2 杯  蘿蔔

1/3 杯  紅越莓乾和提子乾

1/3 杯  美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

DIRECTION:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.

Dark Chocolate Tofu Mousse (Vegan recipe) | 全素黑朱古力豆腐霧絲

This mousse is a new indulgence in our family.  It doesn't contain any cream or sugar, but it gives the rich chocolaty flavour without any empty calories.

The texture and the flavour changes according to the chilling time.  If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time.  If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day. 

Dark Chocolate Tofu Mousse (Vegan recipe)

全素黑朱古力豆腐霧絲 

Ingredients:

160 gram Silken Tofu

90 gram Dark Chocolate Chips

1.5 tablespoons Almond Butter

2 tablespoons Agave Syrup

材料：

160 克   滑豆腐

90 克   黑朱古力

1.5 湯匙   杏仁牛油

2 湯匙   龍舌蘭蜜

DIRECTION: