dessert tofu

MOTHER 3 - Strawberry Tofu

Hey guys! I wanted to have this recipe come out on Valentine’s Day, but man if this recipe didn’t give me some trouble in R&D. My apologies for the slight delay. This one’s been on my list for a while and I’m actually pretty proud with how it turned out all things considered! 

Strawberry tofu is one of the few items that has seen representation in all three MOTHER games (if you missed it in EarthBound it’s because it was localized into Trout Yogurt for the English speaking audience.) This particular recipe is based on the Mother 3 version as it’s described as a “stylish dessert” rather than the MOTHER version that looks like someone cut whole strawberries in half (hulls intact!) and shoved it in a tofu mold:

umm.. yeah..

Another note that’s somewhat Valentine’s day related is that in MOTHER, there is a doctor who is very curious about Strawberry Tofu and will reward the player with “Words of Love” if he is brought some. Then again if you give the dessert to one of his assistants the player receives “Swear Words.” Neither of these items do anything useful in battle, they’re just a fun little diversion haha.

But hey, I learned a lot about tofu and tofu making as I worked through this recipe so check it out and give it a try!

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anonymous asked:

@ vegan anon: rice crackers r the bomb (10 for 80cals!) n u can top em with a bunch of stuff or have em with other meals as a side; veggie wraps w lowcal/0cal sauces r super yummy 🌯 for dessert fruit w silk tofu r delicious n u get some protein too!

Boop

10

One of the largest night markets in Taiwan, 六合夜市 (Liuhe Night Market) has over a hundred food and merchandise stalls that stretches along a major thoroughfare in the middle of the city. Here, you’ll find all the Taiwanese street food staples: 滷味 (assorted braised food), 牛肉麵 (beef noodle), 珍珠奶茶 (bubble tea), 鹽酥雞 (fried chicken), 豆花 (tofu pudding dessert), 大腸包小腸 (sticky rice rolls stuffed with sausages), 肉圓 (ba-wan). You’ll also find regional specialities such as 擔仔麵 (dan zai noodles) and 烏魚子 (mullet roe)!

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Here is my vegan chocolate tofu mousse recipe - you’ve been commenting, messaging, emailing…I hope it lives up to your expectations! Super quick, ridiculously easy and amazingly versatile and delicious. Use it as a frosting, spread on toast, or just eat as a delicious dessert! And the best part is that it’s great for you too :)

5

Full day of eating the other day :

Breakfast: chocolate protein nicecream, fresh fruit and a blood orange juice
Snack: fresh fruit
Lunch: protein pancakes with liquid coconut Butter and later more almondbutter + peanutbutter
Dinner: oven roasted veggies and tofu
Dessert: a vegan white chocolate strawberry bar which tastes like yogurette aka heaven
Not pictured: around 10 dates that i’ve snacked inbetween

3

Made myself a nice little no-bake birthday pie (because I like pie much, much more than I like cake.)

ingredients

  • 1 block silken tofu
  • 12 ounces semi-sweet milk chocolate chips
  • 6 ounces dark chocolate chips
  • 1 packet hot cocoa mix
  • 1 tsp vanilla extract
  • ½ tsp coffee extract
  • 1 tbsp coconut cream
  • 1 tbsp unsweetened almond milk
  • 1 pre-made pie crust (I used oreo)

Directions:

This is so easy you could probably teach a monkey to do it (assuming you also taught them how to wash their hands.)

  1. Drain your tofu and run it through the blender or food processor
  2. Melt your chocolate chips in a microwave or a double-boiler (put a metal bowl over a pot of boiling water)
  3. Mix your chocolate and other flavorings into your tofu mix, blend until combined and smooth, pour into your crust and refrigerate until firm.

And once it cools it’s got this amazing texture - it’s kind of like a thick, fudgy pudding. It reminds me a lot of the banana pudding my girlfriend makes which is like 99% whipped cream.

I’ve seen recipes online for no-bake chocolate tofu pies that call for fewer ingredients than I used, but to be completely honest, I just kept reaching into the spice cabinet to get rid of that tofu taste. Not that tofu tastes bad by any means, but it’s certainly not what I want to taste when I’m eating chocolate or a pie. Seeing as I got this stuff past a picky 11 year old (who, to be fair, is a noted chocoholic) I think I did a pretty good job.

I dig the idea of using tofu as a base for pies and I’ve got some ideas I think would pair really well

2

STRAWBERRY TOFU CHEESECAKE

I’m no stranger to tofu. Tofu soups, tofu stir-fry, sliced and baked tofu, tofu over rice, I can go on. But I’ve never applied tofu to a dessert before. Consider me a skeptic, but I initially thought that any combination of tofu and strawberry would just taste like tofu with strawberry. So not particular exciting. Ooh, I was wrong. Pull out your big kid culinary tools for this one guy, because the strawberry tofu of Earthbound/Mother 3 is going to receive and boost, taking it from normal tofu to creamy cheesecake!

The recipe is below the cut.

- MJ & K

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YogFoods #2: Kim's Intercontinental Custard

There are three things you should know about me. First, I’m a hopeless romantic. Second, the last time I went on a normal date with a girl my bank assumed my identity had been stolen. And third, I have a massive crush on my favorite Yogscast member, Kim. And she seems like she could use some romance in her life. So for Valentines day, I decided to make use of my increasingly ironic collection of heart-shaped bakeware, and make a Valentine’s Day dish for the Malaysian Sensaysian herself.

Kim is half British and half Chinese-Malaysian, so I decided to make a dish that combines inspiration from those two areas. Custards are quintessentially English, to the point that the standard vanilla custard sauce is known far and wide as crème anglaise (English cream), and the custard tart is a favorite dessert throughout Britain and the Commonwealth. Meanwhile, soy is a staple throughout East Asia, and if you’ve had soy milk you know that it has a somewhat nutty flavor with a bitter aftertaste. I’ve found that if you add sweetness and saltiness to balance out the bitterness, soy milk and tofu can bring both the flavor of toasted almonds and a creaminess reminiscent of yogurt or cream cheese to desserts. In Malaysia, like most tropical countries, coconut is a staple that is used in a wide variety of dishes.

Since Kim is lactose intolerant, and her homeland has two great dairy substitutes, I decided to make an Asian-inspired dairy-free version of the two above-mentioned custards.

A custard tart traditionally has a shortbread crust, which is a very buttery biscuit. Since we’re going dairy-free, and one of our themes is coconut, I made it by warming 4 ounces of coconut oil to the softness of room-temperature butter, creaming it with 2 ounces of sugar, then adding a dash of salt, ¾ ounce of egg white (I had plenty sitting around, you’ll know why soon), and 6 ounces of flour. It was a bit too crumbly to roll out, so instead of making a tart crust I decided to make this cheesecake-style, with a layer of shortbread on the bottom and the custard on top of it. 

I pressed about 4 ounces of dough into the bottoms of two mini springform pans, docked them with a fork, and pre-baked them at 350°F until they looked sort of done, but still pale. When they came out, I immediately brushed them with some egg white - that’s a common technique with tart shells, the carryover heat cooks the egg into a thin waterproof layer that keeps the filling from soaking into the crust.

The filling is simple, you just put one 12-ounce block of tofu, ½ cup of sugar, 2 tablespoons vegetable oil, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon salt into a food processor and process it, scraping the sides occasionally, until it’s completely smooth. That makes about two cups of filling, which perfectly fit into my two pans (if you want to make a regular 9" cheesecake, double this recipe). I greased the sides of the pans with a little coconut oil, poured in the batter, and baked these at 300°F for about half an hour. What’s neat about this is that the protein in the tofu acts just like the protein in eggs, so they bake more or less like normal custards. They’ll never really look done in the oven - they’ll stay very jiggly until cool - but if you poke them with a toothpick or notice the sides lifting away from the pan, you’ll see they’ve solidified.

I would probably never make crème anglaise, except that it’s my go-to ice cream base. I went to an Italian culinary school, so in my mind gelato, custard-based ice cream, is the only acceptable ice cream. I normally use half-and-half, but I noticed that coconut milk has almost the exact same fat content, making it a perfect substitute. So I combined 16 ounces of coconut milk, 6 egg yolks (now you know why I had egg whites sitting around), and 5 ounces of sugar in a bowl over a double boiler, heating it slowly up until it was a bit thickened (the key is to not let it hit 190°F, because then the eggs cook and you get sweet scrambled eggs). After taking it off the heat, I put the bowl in an ice bath to cool it down, stirred in ½ teaspoon of vanilla bean paste, and once it was relatively cool I put it in the fridge. That's crème anglaise, and you can use it as a vanilla cream sauce. Or…

After the anglaise is cold, you can pop it in an ice cream machine. And that’s what I did. It’s a small batch, so it was at a soft-serve consistency in less than 10 minutes. I then scooped it into a tupperware container and put it in the freezer to harden.

Kim has also lived in both Venezuela and Colombia, and we’d be remiss to not include an inspiration from there. The South American favorite dulce de leche is both the perfect topping for our dish and the perfect use for my remaining coconut milk. I combined 7 ounces of coconut milk, 4.5 ounces of dark brown sugar, and a dash of salt in a non-stick pan and cooked it, stirring regularly, until it started smelling strongly of caramel. Normally you would let it thicken to a paste, but since I’m using it as a sauce I stopped when it was still drizzly, and once cool I put it in a bottle.

To complete the dish, I toasted some shredded coconut in the oven. The tart still has a bit of bitterness, which can be offset with a bit more sauce and some finishing salt if it bothers you.

Oh no! Kim’s tart has been tainted by the flux!

Wait, no, it’s just some of the crème anglaise with blueberries mixed in. I should have known Kim’s taint wouldn’t taste this good.

For added authenticity, eat this alone while not wearing pants. But I guess you could share it with a loved one, if you’re that kind of person.