Chocolate Mousse

Chocolate Mousse

Ingredients:

  • 1 readymade graham cracker pie crust (about 6-9 inches)
  • 1 12-ounce package extra-firm silken tofu
  • 1/4 cup processed coco powder
  • 1/4 cup granulated sugar
  • 2 tbsp light corn syrup
  • 6 ounces semisweet chocolate chips
  • pinch of salt
  • 1 small piece of chocolate (milk or dark) (for decoration)

Directions:

  1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
  2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
  3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
  4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
  5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.

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Thai Mango Salad With Peanut Sauce

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Ingredients:

  • 1 bunch lettuce (washed and chopped)
  • 1 mango-ripe but hard (sliced in matchstick shape)
  • 1/2 cup tofu (pressed and sliced thin)
  • 1/4 cup grated carrot
  • 1/4 cup grated red cabbage
  • 1 tbsp green onion
  • 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Instructions:

  1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
  2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
  3. Mix all the salad ingredients except the peanuts in a bowl.
  4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
  5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.

Tom Yum Soup

Ingredients:

  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro

Directions:

  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.