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Silky Tofu with Mango Coulis

Serves 4


    Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions.


    Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.


    Silky Tofu with Mango Coulis


      • 1 1/2 cups (350 mL) frozen mango cubes
      • 2 Tbsp (30 mL) sugar
      • 1 Tbsp (15 mL) lemon juice
      • Pinch of salt
      • 2 blocks (300 g) silken soft tofu, chilled
      • 1/3 cup (80 mL) unsalted peanuts, roughly chopped
      • 1/3 cup (80 mL) sliced fresh mint


      Per serving:

      • calories217
      • protein11 g
      • total fat10 g
        • sat. fat1 g
      • total carbohydrates24 g
        • sugars17 g
        • fibre3 g
      • sodium50 mg



      In small pot, add 1/4 cup (60 mL) water, mango, sugar, lemon, and pinch of salt. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mango has broken down and small amount of syrupy liquid remains, about 7 minutes. Purée mixture.


      To served, cut each block of tofu into 2 rectangles. Top each with mango sauce, peanuts, and mint.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.