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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.

Mapo Tofu / 麻婆豆腐 is a popular Chinese dish from the Szechuan province. It is a combination of tofu dices, and ground meat, beef or pork, in a hot bean-based sauce. Best served with white rice.

1. 豆腐切成1/2寸方丁，放到开水里滚上3分钟。滤干备用。
   Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
2. 加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香。加入豆豉，用炒勺弄碎，这样容易和肉糜混合。
   Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
3. 接着加入豆瓣酱继续翻炒，倒入鸡上汤，酱油，和豆腐块，倒入芡水，轻轻翻拌，这样豆腐才不会碎。盖住焖烧15秒直到酱汁浓稠。
   Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
4. 关掉火，洒入花椒油，花椒面和一半的葱花。稍微翻拌一下。就可以起锅了。这道豆腐趁热和白米饭一起食用最佳。
   Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.

Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
angiesrecipes has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.

1. In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
2. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
   
3. Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
   
4. Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.

Soya milk is full of proteins, Vitamin-B and isoflavones. I am talking about REAL SOYA MILK, not those diluted one, or the soya beverages, which probably contain much of sugar. In supermarkets we can easily buy them in powder form, and they are no exception sweet. Street vendors sell just watery soyamilk. Therefore, homemade soya milk starts to gain its popularity.

1. Measure dry soybeans with the included measuring cup, about 55-60 grams. (I use JYDZ-15B soya-maker) Rinse the measured soybeans 2-3 times until water is clear. Discard the damaged beans and cover them with 3-4 times of water. Soak 8-10 hours at room temperature. After soaking, wash soybeans thoroughly with fresh water. Rub the skins off for a more smooth drink.
   用随机搭配的量杯勺出一平杯干黄豆，大约是55克。（我使用的是九阳豆浆机JYDZ-15B）黄豆清洗2-3次直到水清澈即可。挑出坏豆不用。用3-4倍清水，室温浸泡豆子8-12小时。泡好的豆子务必再用清水洗净才可以使用。搓去黄豆皮这样做出来的豆浆更顺滑。
2. Place the soaked soya beans into the cup, and fill with warm water between the water level marks. It is quicker to make soya milk with warm water. Attach the filter to machine head and position machine head onto the cup. Connect power and press the SOYABEAN button to start. The whole process takes 8-10 minutes. Multiple audio beeps with a flashing light indicate the soya milk is ready. It may be consumed immediately. Filter through a colander to yield drink with a less grainy and creamier texture. Enjoy the fresh made soya milk with self-made yau-char-kwai.
   黄豆放入杯内，加入温水至水位线之间。用温水可以缩短制浆时间。拉法尔网装上机头，然后正确放入杯体。通电源，按下全豆豆浆键。制浆过程大约8-10分钟，完成后机器会用声光提示豆浆已好。喜欢口感更细腻顺滑口感的豆浆，可过滤后饮用。搭根自制油炸鬼，蘸着豆浆吃。

Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
angiesrecipes, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

1. Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
   
2. Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
3. Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.