Miracle Soy - Recipes

Ingredients:

1 (13 1/2 ounce) package silken tofu (FOR BEST RESULT YOU MAY USE MIRACLE CHINESE TOFU)
2 ripe bananas
8 ounces semisweet chocolate, melted

Directions:

Blend tofu and bananas together in food processer until smooth.
Add melted chocolate and blend until color is dark.
Before the mousse cools, portion into 6 0z Martini glasses and then store in refrigerator.
Chill about 40 minutes before serving.

Ingredients:

Creamy Ranch Dip
1/2 cup raw cashews
1/4 cup hot water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic
2 teaspoons white miso
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)
Salt and pepper, to taste
Buffalo Tofu Wings
1 (14-ounce) firm tofu, frozen and thawed, then pressed for at least 30 minutes (FOR BEST RESULT YOU MAY USE MIRACLE EMPEROR’S TOHO)
1 tablespoon cornstarch
Pinch of salt and pepper
2 tablespoons grapeseed or olive oil
1 tablespoon melted coconut oil
2 tablespoons Frank's Red Hot Sauce
For serving
Celery sticks

Directions:

Make the ranch dip:
Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don't have a high speed blender, you'll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.
Make the wings:
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cut the tofu into 6 slices, and then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they'll break easily, so be careful!
Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.
Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.
Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.

Ingredients:

Sauce:

1/2 cup ketchup
1/4 cup tamari
2 tablespoons agave nectar
2 tablespoons vegan Worcestershire sauce
1 tablespoon unsweetened applesauce
2 teaspoons spicy brown mustard

Slaw:

6 cups shredded cabbage (1 small head)
1 large carrot, shredded
3 tablespoons rice vinegar
2 teaspoons agave nectar
1 to 2 teaspoons grated fresh ginger
1 to 2 teaspoons dark sesame oil
Salt and black pepper

Tofu:

12 ounces firm Tofu, drained, pressed, and cut into 1/2-inch slices, then cut each slice in half, lengthwise (FOR BEST RESULT YOU MAY USE MIRACLE EMPEROR’S TOHO)
1/2 cup plain unsweetened almond milk
1/2 cup all-purpose flour
1 cup bread crumbs
Neutral vegetable oil, for frying

Directions:

Sauce: In a bowl, To make the sauce, combine the ketchup, soy sauce, agave, Worcestershire sauce, applesauce (if using), and mustard in a bowl. Stir to mix well. Set aside.
Slaw: To make the slaw, combine all the ingredients in a large bowl. Toss to combine well. Cover and refrigerate until needed.
Tofu: Place the almond milk, flour, and panko crumbs in three separate shallow bowls. Dip the tofu slices into the almond milk, then dredge them in the flour and then back into the almond milk, followed by dredging them in the panko crumbs.
Heat a thin layer of oil in a large skillet over medium-high heat. Add the tofu to the skillet, in batches if needed. Cook until golden brown, turning once, about 4 minutes per side. Do not overcrowd. Keep warm in a low oven until all the tofu is cooked. Arrange a bed of slaw on four plates and top with the tofu, dividing evenly. Spoon the sauce over the tofu and serve.

Ingredients:

1 cup glutinous rice
10 cups water
2 pieces thumb-size ginger, pounded
2 teaspoons salt
2 (19 ounces) package firm tofu (FOR BEST RESULT YOU MAY USE MIRACLE EMPEROR’S TOKWA)
1 cup oil
½ cup vinegar
¼ cup soy sauce
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon sugar
2 shallots or onions, peeled and chopped
1 Thai chili pepper, minced

Directions:

Wash rice with cold water two or three times.
In a pot over medium heat, combine rice and 10 cups of the water. Bring to a boil, stirring occasionally. Add ginger and salt. Lower heat, cover and cook for about 25 to 30 minutes or until rice grains are softened and have burst, with congee thickened as desired.
Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture. Cut into 1-inch cubes.
In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper towels.
In a pan over medium heat, combine vinegar, soy sauce, sugar, salt and pepper. Bring to a boil, stirring occasionally, until sugar and salt are dissolved. Add shallots and chili peppers and cook for about 30 to 40 seconds. Add tofu cubes. Cook, tossing gently to combine, for about 1 minute or until just heated through and covered with sauce. Remove from heat.
Ladle congee into serving bowls. Garnish with green onions and serve with a side of tofu.

Ingredients:

CRUST

7-12 date palm fruit, pitted
2 cups raw walnuts (or sub other nut, such as pecan or almond)
1/4 teaspoon sea salt (optional)

FILLING

12 ounces firm silken tofu patted dry and gently pressed (FOR BEST RESULT YOU MAY USE EMPEROR’S CHINESE TOFU)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoon juice of 1 lemon
1 1/2 cups mixed fresh fruit, divided (blueberries, strawberries, kiwi, mango, or whatever you prefer)

Directions:

Press/drain tofu while preparing crust.
Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size.
Line a standard pie or tart pan, or several 4 3/4-inch tart pans with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn't have to be perfect. Set in freezer to chill.
Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to desired level of tartness/sweetness.
Remove crust from freezer and top with lemon filling. Chill to set - at least 2-4 hours - and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.

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