CHOCOLATE AND BEANCURD MOUSSE
Ingredients
Dark cooking chocolate, grated 300 grams
Silken beancurd (tofu) 200 grams
Cream 1 cup
Whipped cream cup
Sugar Free Natura 14 measures
Cocoa powder for garnish
Method
1. Melt dark chocolate in the microwave oven for one minute. Puree beancurd with half a cup of water. Whisk the chocolate till smooth, add cream and whisk again. Add the beancurd puree and mix.
2. Add whipped cream and Sugar Free and mix well.
3. Transfer into individual bowls. Sprinkle a little cocoa powder through a sieve. Chill in the refrigerator and serve.
BEANCURD CUSTARD VEGETABLE SOUP
Ingredients
Silken beancurd (tofu) 200 grams
Milk 2 cups
Eggs 4
Salt to taste
White pepper powder teaspoon
Vegetable stock 2 cups
Corn niblets cup
Small onions, halved 10
Cabbage, chopped small
Bird's eye chillies, sliced 2-3
Green capsicum, inch pieces 1 medium
Red capsicum, inch pieces 1 medium
Yellow capsicum, inch pieces 1 medium
Purple basil a few sprigs
Spring onion greens, sliced 1 stalk
Method
1. Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix. Add beancurd puree and mix. Strain the mixture into individual soup plates and cover them with aluminium foil. Steam till set. This may take fifteen to twenty minutes.
2. Heat vegetable stock in a deep pan. Add corn niblets and small onions and cook for two to three minutes.
3. Add cabbage, bird's eye chillies and salt and mix. Add three coloured capsicums and continue to cook.
4. Add purple basil and stir. The soup is ready.
5. Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.
6. Alternatively, you can cut a round slice of beancurd and place it in a serving bowl. Pour the hot soup over it and serve garnished with spring onion greens.
BEANCURD WITH FRENCH BEANS AND HOISIN SAUCE
Ingredients
Hard beancurd (tofu) 350 grams
French beans 250 grams
Hoisin sauce cup
Sesame oil 1 tablespoon
Ginger, sliced 1 inch piece
Garlic, chopped 10 cloves
Onion, sliced 1 medium
Oil to deep fry
Red chilli paste 1 tablespoon
Soy sauce 1 tablespoon
Salt to taste
Method
1. Cut beancurd into two inch cubes and then cut each cube into four triangles.
2. Heat sesame oil in a pan. Add ginger and garlic and saut for two minutes. Add onion and saut for further two minutes.
3. Heat sufficient oil in a wok and deep fry French beans for two minutes. Drain and set aside.
4. Add hoisin sauce to the onion along with red chilli paste and mix. Add the French beans and mix.
5. Add beancurd triangles, soy sauce, salt and toss gently.
6. Serve hot.
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