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Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

1. Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
2. Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.

1. Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
2. Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Beluga lentils are tiny black variety with nutty, earthy flavour, named after the caviar they resemble. This beluga lentil salad is really simple, satisfying and can be served on its own or as a side dish with your choice of meat. It can also be served on lettuce leaves.

1. In a medium saucepan, combine the black lentils with the smashed garlic, bay leaf and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 20 minutes. Drain the lentils and discard the garlic and bay leaf. Set aside to cool.
2. Cut the tofu into 2-inch slices. Season with salt and pepper. Heat the olive oil in a skillet over medium heat. Pan-fry tofu, 4-5 minutes per side, until golden brown and crisp. Drain on kitchen paper. Whisk all the dressing ingredients until well blended.
3. Add the black lentils, julienned parsley root, carrot, sliced onion, garlic sprout and tofu into a large bowl, then pour on the dressing and toss to mix.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Fermented tofu, called "doufu ru" (豆腐乳) in Chinese, is a type of soya products. This looks innocent enough, like cubes of tofu immersed in a broth, but it has a very pungent aroma and strong, cheesy flavor. It comes in two colors. The white version is often served with rice or used to flavor soups and vegetable dishes, while the red often accompanies meats. Look for it in jars or crocks in Asian markets. Store it in the refrigerator after you've opened it, keeping the cubes immersed in liquid or oil to prevent them from drying out and discoloring. foodsubs

1. Blend starch and flour together in a bowl to yield a mixture for coating. Stir all the marinade ingredients in a bowl. Rinse and pat the chicken dry. Cut into inch-sized pieces and pour in prepared marinade. Stir and let marinate for 1 hour until chicken dices fully absorb the sauce.
2. Heat up a skillet with oil until hot. Coat the chicken with flour mixture and fry them until golden brown and crispy. Drain and serve with a dish of fermented tofu juice.

Deep fried chunks of tofu braised with black mushrooms and vegetables in a light oyster sauce. It is perfect on a bed of steamed rice.

1. Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
2. Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.

Agedashi Tofu are deep fried tofu pieces accompanied with a soya based dipping sauce and they are usually served as an appetizer. If you cannot find mirin and dried silver pomfret, then use medium-dry sherry and anchovy instead. Some food police would tell you that this is then not a traditional Japanese appetizer, nevertheless, the dish does taste delicious and good enough for me to recommend it. I love every bite of this crunchy and soft Tofu.

1. Cut the tofu into 3-inch squares or any desired patterns. Mix all the ingredients for the dipping sauce in a small pan and bring it to a boil.
2. Heat the oil to very hot for frying. Coat the tofu squares with cornstarch and deep-fry them until golden brown and crispy. Remove and drain on paper towels.
3. Place fried tofu squares in a serving bowl. Pour the prepared dipping sauce over. Garnish it with shredded seaweed and parsley if desired.

Soy milk is made by soaking soybeans, grinding them with water, The fluid which results after straining and cooked is called soy milk. Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. Research has shown potential health benefits of soy in preventing breast cancer and the growth of prostate tumors, and fighting coronary heart disease, osteoporosis,diabetes, promoting growth, healing and vitality. It is also thought to alleviate symptoms of menopause and to promote eye health.

Soya Milk Prepared With Soya-milk Maker / 机制鲜豆浆

Homemade Soymilk With Standard Kitchen Blender/ 家庭自制豆浆（用普通厨房搅拌器）

Homemade Tofu Without Nigari Gypsum / 不添加盐卤和石膏的家庭制豆腐

Preparing Tofu With Gypsum / 制作石膏南豆腐

After making tofu or soya milk, the solid residue which remain in the filter sack called okara (pronounced oh-KAR-uh) or soy pulp. Okara, low in fat, high in dietary fiber, along with protein, calcium, iron, and riboflavin, were recognized to be helpful in controlling diabetes, reducing blood sugar and cholesterol, adding in digestion and circulation, protecting the bones, and reducing cancer risk. If you make soyamilk by machine, the okara will be cooked during the process. Otherwise, I would suggest to steam or toast the raw okara for 20 minutes before using.

01. Honey Okara Pancakes / 蜂蜜豆渣薄饼	02. Okara Pancakes / 香煎豆渣饼（咸）
03. Steamed Okara Buns / 豆渣馒头	04. Steamed Two-Toned Okara Nutella Buns / 豆渣巧克力双味蒸包
05. OKara Congee / 豆渣粥	06. Okara Croquettes / 豆渣丸子
07. Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司	08. Okara Honey Bread / 豆渣蜂蜜面包
09. Okara Raisin Rolls / 豆渣提子餐包	10. Okara Rolls With Old Dough / 老面豆渣硬包
11. Birthday Cookies / 庆生曲奇饼	12. Okara Cookies / 豆渣饼干

Okara (oh-KAR-uh)or soya pulp is the high fiber remnant after the production of soya milk or tofu/bean-curd. Okara is a Japanese word, meaning "the honorable shell." In China, okara is known (in pinyin ) as douzha / "soy lees", or doufu zha / "tofu lees". Soya pulp or residue in plain English.
I usually make soya milk or tofu with a machine, therefore the okara will be cooked during the process.

1. Dice carrot, bell pepper and black fungus. Place them in a mixing bowl. Squeeze excess water out of okara and add into the vegetable dices. Mix in chopped scallions, shallot fritters, egg white, egg and starch. Flavour the mass with chicken bouillon, salt and pepper to taste. Combine all the ingredients.
   
   
2. Heat up oil till 180C/350F. Form the mixture into balls and low them down to the heated oil. Fry until golden brown. Alternatively you can fry the okara balls lightly coated with sweet potato-starch, as a result, okara croquettes taste more crispy. Serve with any preferred sauce.

This tofu should look like the Chinese string instrument "pi pa" or a fruit loquat, also called “pi pa” in mandarinangiesrecipes
, hence the name Pipa Tofu. Add some chopped shrimps into the mixture if you are a seafood lover.

1. Mash the tofu with a tablespoon. Soak the dried mushrooms in some water until soft. Drain and chop. Cut the baby corns and carrots into the same size, green onion into chunks.
2. Place the tofu, ground meat, 1/2 teaspoon salt, and flour in a bowl. Mix all the ingredients. Form the mixture into oval shape with a tablespoon. Heat up some oil in a frying-pot. Lower the shaped tofu into the oil and fry until golden crispy. Remove and drain.
   
   
3. Heat a skillet with a teaspoon of oil until hot. Add in baby corns and carrots. Stir for about 1 minute and remove. Add in spring onion, dried mushroom and stir until fragrant. Pour in the stock, light soya sauce and 1/4 teaspoon salt. Cook to a boil and return the tofu to the skillet. Turn the heat down, cover and simmer for a few minutes until all the ingredients well-combined. Dish off and serve immediately.

1. Sift the flour into a mixing bowl. Add in ground toasted okara, ground almond, caster sugar and vanilla sugar. Cut in the marzipan and butter. Add in egg yolk and blend all of them into a dough. Wrap with a cling film and chill for 1 hour.
   
2. Preheat the oven to 175C/350F. Line a baking tray with parchment paper. Lightly dust your work surface with flour. Roll the dough out to 3mm thick. Arrange the text of congratulations on the cutter and cut out the cookies on the prepared baking tray. Bake in the middle of preheated oven for 10-12 minutes. Cool them on a wire rack.

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.
Okara, or soya pulp is the leftover soya bean pulp from making soya milk and tofu.

1. Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
2. Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
3. Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.