Ingredients You’ll Need 

For the Fried Tofu:

• Tofu:  Use extra-firm tofu for the best texture. You can also freeze and thaw it first for an extra chewy tofu texture! 
• Cornstarch:  Creates a light, crispy coating once the tofu is fried. Pat the tofu dry before coating to ensure the cornstarch sticks evenly.
• Salt: Before frying, we’ll simmer the tofu in salted water. This makes it firmer, crispier, and less greasy. Don’t skip this step!
• White pepper: Mixed into the cornstarch to infuse pepper flavor into every bite. 
• Vegetable oil: Used for frying. Feel free to choose another high-heat oil like canola oil, if desired.

Other ingredients:

• Seasoning blend: The signature salt and pepper flavor profile is achieved with just 3 ingredients – salt, white pepper, and a pinch of sugar to balance the heat. 
• Aromatics: Freshly minced garlic and sliced scallions boost the savory, aromatic depth in the dish. 
• Jalapeño: Brings a touch of heat that enhances the white pepper, giving salt and pepper tofu its bold, signature kick.

How to Make Salt and Pepper Tofu

Fry the tofu

1. Simmer the tofu. Bring 4 cups of water and 2 teaspoons of salt to a boil in a small pot. Add the tofu cubes and simmer for 5 minutes. Drain the tofu, then transfer to a kitchen towel and allow to dry. 
2. Prep for frying. Heat a pot of oil to 350F. Meanwhile, combine the cornstarch and white pepper in a large bowl. 
3. Fry the tofu in batches. Once the oil is heated, add half the tofu to the cornstarch mixture and toss until coated. Gently drop the coated tofu pieces into the oil and fry until crispy, about 4 minutes, tossing occasionally. Transfer to a wire rack, then repeat with the remaining tofu. 

Season the tofu

1. Combine the seasoning blend. In a small bowl, whisk together the salt, white pepper, and a pinch of sugar. Set aside. 
2. Sauté the aromatics. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and whites of the scallions. Sauté until fragrant and the scallions are slightly softened, about 1 minute. Reduce the heat to medium low. 
3. Add the tofu and jalapeño. Add the crispy tofu and jalapeño slices and mix together. Sprinkle the seasoning blend evenly over the tofu and toss together. 
4. Serve. Top with the remaining scallion greens and enjoy! 

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Ingredients You’ll Need 

For the Tofu

• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.
• Cornstarch:  Lightly coats the tofu and helps to make it crispy after pan-frying.
• Sinigang powder: This Filipino seasoning mix that embodies the tamarind-based sour soup and gives this tofu dish its signature tangy, sourness.
• Oil: You’ll need a neutral, high smoke cooking oil for pan-frying the tofu. We recommend avocado oil or vegetable oil.

For the Sinigang Sauce

• Aromatics: Scallions, garlic, and ginger create a flavorful foundation to build the sauce. 
• Spices: Red chili flakes, black pepper, and additional sinigang powder enhance the flavor of the sinigang sauce. 
• Vegan beef broth: Acts as the base of the sauce and adds umami and depth to the sauce. If you don’t have access to vegan beef broth, a good vegetable broth works well, too. 
• Cornstarch: Helps to thicken the sauce and stick to the crispy tofu. 
• Sugar: As needed to balance the sourness.

How to Make Sinigang Tofu

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, singing powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of remaining scallions.  

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Ingredients You’ll Need 

• Chocolate chips: Use your favorite semi-sweet vegan chocolate chips. For the smoothest melt and even consistency, mini chocolate chips work best since they melt faster and more evenly.
• Vegan heavy cream: Since traditional ganache is made with dairy-based heavy cream, a vegan heavy cream is the best plant-based alternative. We often use Trader Joe’s Vegan Heavy Whipping Cream or Country Crock Plant Cream.

How to Make Vegan Chocolate Ganache

Microwave method

1. Add ingredients to a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool, then enjoy! 

Double boiler method

1. Place ingredients in a double boiler or a glass bowl that fits over a small pot filled with water. 
2. Bring the water to a simmer and warm the ganache ingredients until smooth, mixing occasionally. 

The post Homemade Vegan Chocolate Ganache appeared first on Sweet Simple Vegan.

Ingredients You’ll Need 

• Silken tofu: For the creamiest mousse, we recommend using shelf-stable silken tofu over refrigerated silken tofu, which has a higher water content and may separate after chilling.
• Peanut butter: Natural peanut butter creates a smoother, richer flavor, but no-stir creamy peanut butter works too!
• Powdered sugar: Adds a neutral sweetness without overpowering the flavor of the peanut butter. For the smoothest mousse, sift your powdered sugar first! 
• Maple syrup: A tablespoon of maple syrup adds depth of flavor and enhances the richness of the mousse. 
• Vanilla extract: Adds warmth and depth, rounding out the flavors of the overall dessert. 
• Salt: Helps to balance the sweetness and enhances the nuttiness of peanut butter. A little goes a long way! 

How to Make Silken Tofu Peanut Butter Mousse

1. Prepare the chocolate ganache. Before getting started on the peanut butter mousse, click over to our Vegan Chocolate Ganache recipe and make 1 batch of the recipe. Set aside to cool. 
2. Make the mousse. Add the silken tofu, peanut butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt to a large cup food processor. Blend until smooth, scraping down the sides as necessary. Taste and add additional powdered sugar if you want a sweeter mousse. 
3. Assemble. Divide the mousse between the ramekins, then top each off with a layer of chocolate ganache.
4. Refrigerate. Once assembled, transfer the peanut butter mousse to the refrigerator and let the mousse set and firm up for at least 1 hour.
5. Serve. When ready, top the mousse with a sprinkle of flaky salt and enjoy! 

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Ingredients You’ll Need 

• Baby gold potatoes: For the perfect bite-sized finger food, you’ll need baby potatoes. These potatoes are smaller than the traditional Yukon gold potatoes but have a very similar buttery skin and texture. 
• Olive oil: Used for roasting the potatoes. You can also use another neutral oil, such as avocado or refined coconut oil if desired. 
• Dairy-free butter: Finishing the potatoes with a brush of garlic butter adds richness and keeps the insides moist and delicious. 
• Garlic: For the best garlic butter, fresh cloves of garlic is best. 

For the Vegan Sour Cream and Onion Dip

• Vegan sour cream, cream cheese, and mayonnaise: When combined, these three ingredients act as the base of the dip and make it perfectly creamy, tangy, and rich. To make this quick and easy, we opted for store-bought brands (Follow Your Heart, Tofutti, and Kite Hill are good ones!), but feel free to use homemade versions if you’d like! 
• Chives: Adds a fresh, mild onion flavor and enhances the visual appeal of the dip. 
• Onion powder: Intensifies the signature sour cream and onion flavor without overpowering the dip as a whole.
• Vegan Worcestershire sauce: Adds umami and a slightly tangy, savory depth of flavor. To make sure your dip is vegan, look for a vegan-specific Worcestershire sauce – the original is made with anchovies. 
• Lemon juice: Adds a bit of bright acidity that balances the rich base and enhances the natural tanginess in the sour cream and cream cheese.

How to Make Vegan Hasselback Potatoes

1. Prep the oven and potatoes. Preheat the oven to 425 degrees, then rinse and scrub 3 pounds of mini Yukon gold potatoes. Carefully cut ⅛” slices horizontally across each potato, leaving about ¼” at the bottom of each slice. To make this easier, we recommend placing chopsticks or wooden spoons on each side of the potato while cutting.
2. Season the potatoes. Carefully transfer the hasselbacked potatoes to a large bowl and add the olive oil, garlic, salt, and pepper. Mix gently until fully coated. 
3. Bake for 25-30 minutes. Once well coated, transfer the potatoes cut-side up to a baking dish with a lid. Arrange the potatoes in a single layer, leaving a bit of space between each. Cover and bake for 25-30 minutes.
4. Brush with oil, then bake again. After 25-30 minutes, remove the baking dish from the oven and remove the lid. Brush the potatoes with the oil from the bottom of the baking dish, and continue baking, uncovered, for another 35-40 minutes, or until the potatoes are golden brown and crispy. 
5. Brush with garlic butter. In a small bowl, combine the garlic and melted dairy-free butter and brush the mixture over the cooked potatoes. 

Make the Vegan Sour Cream and Onion Dip

1. Combine ingredients in a medium bowl. Add the dairy-free sour cream, cream cheese, mayonnaise, chives, onion powder, vegan Worcestershire sauce, lemon juice, garlic, salt and pepper to a medium-sized bowl. Stir well to combine. 
2. Serve. When ready to serve, dollop a bit of the vegan sour cream and onion dip on each potato, or serve the potatoes over the dip. Garnish with parsley and flaky sea salt. Enjoy! 

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