Here’s the recipe:
24 ounces of silken firm tofu, well drained.
½ cup maple sugar
1 pinch sea salt
½ cup soy milk (unsweetened)
9 ounces grain-sweetened chocolate chips – semi sweet also works
½ cup ground pistachios
Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.
Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.
Add vanilla extract and continue to blend for a few minutes.
Add ½ cup pistachios and process until well combined.
Transfer mixture to glass or ceramic container and chill for a few hours.
Serve in individual serving bowls topped with crushed pistachios.
½ cup uncooked short grain brown rice
1 cup water
2 Tblsp shoyu
½ lb firm tofu
½ cup ground almond
½ cup whole wheat bread crumbs
Sea salt to taste
1-2 Tblsp sesame oil
1 cup safflower oil (it is less likely to burn)
1) Wash, rinse and soak the rice.
2) Place prepared rice and water in small saucepan. Bring to a boil, cover and lower heat cooking for 35-45 minutes until rice is very soft.
3) Place shoyu and ½ the tofu in a blender and then add about ¾ of the cooked rice. Blend into a thick paste.
4) Place remaining tofu in a large bowl. Add the blended mixture to the bowl along with the bread crumbs and almond meal. Mix well, then add the remaining rice and sea salt to taste.
5) Make small balls with your hands or flatter batter and use cookie cutters for special shapes.
6) Pan fry balls in the sesame oil for 15 minutes or pan bake them at 350 for 30 minutes.