When Angela first emailed me this chocolate fudge pie recipe, I was very dubious. I had been eating tofu my entire life and had believed that I knew every which way to eat it. I associated it mostly with soy sauce, scallion, sesame oil, spicy chili oil. I had also had sweet soft tofu in light syrup. But chocolate fudge? Come on, you must be kidding me!
Today I came back from Costco with a whole case of Nuri-Nu Tofu, and decided to give the chocolate fudge pie a try. It was actually the simplest thing in the world to make. With a blender, you can make this pie in less than 15 minutes. However, you do need to keep it in the fridge for a couple of hours before it reaches its ideal consistency.
The pie turned out to be an absolute winner: rich, creamy and chocolaty, without even a hint of tofu in the taste. If you serve the pie at a party and tell people afterwards that it is made of tofu and that it is healthy, they will definitely say that you are pulling their leg. In fact Peter still thinks that I was joking when I told him it was made from tofu.
No Bake Chocolate Fudge Pie
Ingredients for the Filling:
12.3 oz silken or firm tofu (I highly recommend Mori-Nu silken-firm for no aftertaste)
1 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
2 tablespoons milk of choice
scant 1/8 tsp salt
5 oz unsweetened 100% dark baking chocolate
5 to 6 tbsp xylitol (or sweetener of choice)
optional: extracts, flavorings, or liqueurs
Ingredients for the crust:
You can either use stored bought ready pie crust, or graham cracker crust, or no-bake crust of nuts and dates.
I used 1 cup of walnut and 1/2 cup very soft and gooey dates. Blend the dates and walnuts in a blender, but do not over blend into a paste.
Carefully melt the chocolate (I steamed mine in a steamer.), then throw everything into a food processor and blend until super-smooth.
Line a 9 inch tart pan or a pie pan with plastic wrap for easy removing of the pie when it is ready. Press the date walnut mixture evenly at the bottom
Pour the chocolate mixture into a pan on top if the date walnut “crust.” Fridge until chilled. This gets firmer and firmer, the longer it sits. It’s also firmer if you use firm tofu and more like mousse pie if you use silken.
Recipe adapted from:
Braised Shiitake with Snap Pea (Still in season!)
1/2 teaspoon dark rice vinegar
4 teaspoons canola or peanut oil
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp brown sugar
5 large dried shiitake mushrooms, soaked and sliced
1 tbsp fresh ginger, finely minced
2 cup snap peas
1/2 red pepper, sliced
1/3 cup sliced scallions, divided
Soak the dry shiitake mushroom in a bowl in 2 cup warm water for 1 hour. Save 1/3 cup of the water but discard the sediment at the bottom of the bowl.
In a sauce pan heat 2 teaspoons cooking oil on medium high, sauté half of the ginger until aromatic, add the sliced shiitake mushrooms and stir for about 45 seconds. Add soy sauce, oyster sauce, sugar and 1/3 cup reserved mushroom water. Bring it to boil and lower the heat to let simmer for about 30 minutes. The mushrooms are done when sauce is reduced and thickened but not burned.
In the meantime, in a wok or frying pan heat up 2 teaspoons oil on medium high and sauté the remaining ginger until aromatic. Add snap peas and red pepper and stir for about 1 1/2 minutes. Pour shiitake mushroom sauce and 1/3 cup of scallion in the pan and stir for 1/2 minutes.
Serve with warm brown rice and Miso Tofu.
Ingredients for Miso Tofu:
12 oz. firm tofu, sliced
1 tablespoon miso paste
1/4 tsp red chili flakes (optional)
2 tsp canola or peanut oil
Spread miso paste on the tofu using fingers. Heat the oil in a nonstick pan and pan sear the tofu on medium high for about 3 minutes on either side or until tofu slices are slightly browned.