Vitasoy Sansui Pan-fried Organic Tofu

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Vitasoy Sansui
Hi-calcium Low Sugar
Fresh Soya Milk

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Vitasoy Sansui
No Added Sugar
Fresh Soya Milk

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Vitasoy Sansui
Extra Rich Beany Taste
Fresh Soya Milk

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Vitasoy Sansui
Low Sugar Fresh Black Soya Milk

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Vitasoy Sansui
Organic Hard Tofu

Product Description

Strictly selection of "first-grade organic soybeans" provide a healthy and quality of life to consumer . Freshly made in Hong Kong everyday, inherits the traditional stone-ground processing method, offering smooth and rich in flavour . Granted USDA organic certification and no preservatives are added, which are suitable for healthy-conscious individuals. Vitasoy Sansui Organic Hard Tofu is calcium-rich, fulfilled your 50%+ daily calcium intake^.

^Reference from Chinese Nutrient Reference Value

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Vitasoy Sansui
Pan-fried Organic Tofu

Product Description

Strictly selection of "first-grade organic soybeans" provide a healthy and quality of life to consumer . Freshly made in Hong Kong everyday, inherits the traditional stone-ground processing method, offering smooth and rich in flavour . Granted USDA organic certification and no preservatives are added, which are suitable for healthy-conscious individuals. Vitasoy Sansui Pan-fried Organic Tofu is calcium-rich, fulfilled your 50%+ daily calcium intake^.

^Reference from Chinese Nutrient Reference Value

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Vitasoy Sansui
Silken Organic Tofu

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Vitasoy Sansui
Dessert Tofu

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Vitasoy Sansui
Ginger Brown Sugar
Dessert Tofu

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Product Series

Vitasoy Sansui
Hi-calcium Low Sugar
Fresh Soya Milk

Vitasoy Sansui
No Added Sugar
Fresh Soya Milk

Vitasoy Sansui
Extra Rich Beany Taste
Fresh Soya Milk

Vitasoy Sansui
Low Sugar Fresh Black Soya Milk

Vitasoy Sansui
Organic Hard Tofu

Vitasoy Sansui
Pan-fried Organic Tofu

Vitasoy Sansui
Silken Organic Tofu

Vitasoy Sansui
Dessert Tofu

Vitasoy Sansui
Ginger Brown Sugar
Dessert Tofu

TV Commercial

Vitasoy™️ Sansui™️
Organic Soya Milk
Beany Taste, Healthy & Fresh!

Vitasoy™️ Sansui™️
Organic Soyaben Tofu
Organic Cooking Idea, Simple & Healthy

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Farfalle pasta (cooked)	160 g
Julienned squid (without cartilage, beak and ink sac)	8 pc
Prawn (with intestinal tract, shell and head removed)	8 pc
Cucumber	1/2 pc
Corn kernels	1/2 cup
Salad greens	1 cup

Dressing

Lemon juice	1/4 cup
Basil leaves (chopped)	10 g
Ground black pepper	1/4 tsp
Salt	1/4 tsp
Olive oil	1/4 cup
Honey	1/4 cup

Instructions

Cut squid in a crisscross pattern and blanch squid and prawns.
Put all ingredients (except tofu and salad greens) into a bowl and stir in 2/3 of the salad dressing.
Arrange salad greens on a plate with tofu cubes. Drizzle the rest of the salad dressing before serving.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Tomato (wedges)	2 pc
Pea sprout	To taste

Salad dressing

White vinegar	4 tbsp
Sugar	4 tbsp
Tomatoes	2 pc
Water	250 ml
Salt	To taste

Instructions

Put all ingredients for salad dressing in a pot and cook for 5 minutes, then strain and freeze the liquid for later use.
Cut a block of tofu in half and put tomato wedges and pea sprouts on the tofu cubes.
Add salad dressing before serving.

食材

Vitasoy Sansui Silken Organic Tofu	1 pkg
Whipping cream	245 g
Honey	80 g

Instructions

Let the tofu sit at room temperature for about 15 minutes and drain.
Puree all ingredients in a hand blender until smooth and then press puree through a sieve. Pour mixture into a crisper and cover well. Refrigerate for about 3 hours.
Take puree out of the refrigerator. Whip with hand blender, and refrigerate again for at least 4 hours until set.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Vitasoy Sansui No Added Sugar Fresh Soya Milk	300 ml
Gelatine powder	3 tsp
Sugar	60 g
Whipping cream	150 g

Toppings Crumbled Marie biscuits, oatmeal and chocolate crumbs Instructions

Let the tofu sit at room temperature for 15 minutes and drain. Mix gelatine powder and sugar together and set aside for later use.
Heat soya milk and whipping cream over low heat. Add gelatine and sugar, then stir until sugar dissolves. Remove from heat. Add tofu and puree in a hand blender until smooth. Press it through a sieve.
Pour pudding mixture into a pudding cup and refrigerate until set. Top with decorative ingredients you like.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Ripe avocado	2 pc
Bonito flakes	To taste
Japanese soy sauce	2 tbsp
Mirin	1 tbsp
Lemon juice	2 tbsp

Instructions

Slice tofu into thick slices.
Cut avocado in half, remove its core and slice crosswise to get thick pieces similar to the size of the tofu. Sprinkle 1 tbsp lemon juice to prevent oxidation.
Combine Japanese soy sauce, mirin and 1 tbsp lemon juice.
Place alternating slices of tofu and avocado on a serving platter. Pour lemon soy sauce over the bottom of the platter. Garnish with bonito flakes before serving.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Eggs (beaten)	4
Crabstick	6 pc
Bonito powder	5 g
Water	250 ml
Chopped green onion	To taste

Instructions

Cut tofu into small pieces and arrange on a steaming dish.
Combine bonito powder and water and then beat in eggs.
Pour egg mixture into tofu dish before adding crabsticks.
Spoon out bubbles and cover with plastic film, steam over medium heat for 15 minutes and sprinkle with chopped green onion before serving.

Ingredients

Vitasoy Sansui Organic Hard Tofu (cut into small triangles)	1 pkg
Minced dace meat	50 g
Green pepper (remove seeds and stems and cut into small pieces)	75 g
Red pepper (remove seeds and stems and cut into small pieces)	75 g
Purple onion (cut into small pieces)	75 g
Pineapple (cut into small pieces)	75 g
Cornstarch	2 tbsp

Marinade

Salt	½ tsp
Pepper	¼ tsp
Sesame oil	1 tsp

Sauce

Tomato sauce	2 tbsp
White vinegar	1 tbsp
Sugar	1 tbsp
Water	4 tbsp
Cornstarch	½ tbsp

Instructions

Add marinade into the minced dace, stir and mix well in a clockwise direction. Refrigerate for 1 hour.
Dab cornstarch between 2 pieces of tofu, press some dace paste into the tofu and dab cornstarch on all sides.
Heat half a pan of oil over medium heat. Fry the tofu until golden brown. Drain the oil. Heat 1 tbsp oil over medium heat. Sauté green and red pepper, onion and pineapple until fragrant. Dish up.
Simmer all the sauce ingredients together and mix in the rest of the ingredients before serving.

食材

Vitasoy Sansui Silken Organic Tofu (sliced)	1 pkg
Fresh fillet	200 g
Black fungus (soaked until soft and cut into small pieces)	6 g
Minced garlic	1 tbsp
Fried garlic slices	½ tbsp
Green onion (shredded)	½ pc
Coriander (chopped)	1 pc
Bird’s eye chili (shredded)	1 pc

Seasonings

Seasoned Soy Sauce for Seafood

2 tbsp

Marinade

Salt	½ tsp
Pepper	¼ tsp
Cooking oil	1 tsp

Instructions

Add marinade, minced garlic and black fungus to fish fillet and mix well. Spread the fillet evenly over the tofu.
Bring water to a boil over high heat. Steam the tofu and fillets for 5 minutes. Drain excess water from the plate. Add spring onion, coriander, bird’s eye chili, seasonings and fried garlic before serving.

Ingredients

Vitasoy Sansui Pan-fried Organic Tofu	1 pkg
Tomatoes	2
Large frozen shrimps	8 pcs
Onion	½ pc
Garlic	2 cloves
Chopped green onion	To taste
Sugar	½ tsp
Salt	½ tsp
Ketchup	1 tbsp
Cornstarch	1 tbsp

Shrimp Marinade

Salt	1 tsp
Black pepper	½ tsp

Instructions

Wash shrimps and marinate with salt and black pepper for 15 minutes.
Dice tofu and onion. Finely slice tomatoes and finely chop the garlic.
Heat 1 tbsp oil in a wok over medium heat. Sauté onion until soft and translucent. Add garlic, tomato, shrimp and tomato sauce and stir-fry for 2 minutes. Add salt and sugar and stir well.
Add 100 ml water and bring to a boil. Add tofu and cook for another 2 minutes.
Thicken with cornstarch and water, sprinkle chopped green onion on top before serving.

食材

Vitasoy Sansui Pan-fried Organic Tofu	1 pkg
Shredded carrot	50 g
Shredded burdock (soaked)	70 g
Sugar	1/2 tsp
Water	1/2 cup
Pork cutlet	200 g
Minced garlic	1 clove
Rice wine	1 tbsp
Soy sauce	1 tbsp
Shredded cucumber	80 g
Sesame oil	1/2 tsp
Healthy rice (brown rice/red rice)	2 bowls

Instructions

Pat tofu dry with paper towels and fry over medium heat until golden brown.
Lightly sauté shredded carrot and burdock over medium heat. Pour in sugar and water and cook until the liquid has evaporated. Add pork, minced garlic and wine, run soy sauce around the inner side of the wok, and add shredded cucumber and sesame oil to stir fry. Dish up.
Put healthy rice into a bowl and garnish with pork, three vegetable shreds and fried tofu before serving.

食材

Vitasoy Sansui Organic Hard Tofu	1 pkg
Eggs (room temperature)	2
Sweet potato starch	4 tbsp
Beaten egg	1
Dried bonito flakes	10 g
Cooked udon	2 pcs
Yuzu dressing	To taste
Seaweed flakes	A little

Instructions

Bring 1 litre of water to a boil and turn off the heat. Add 300 ml cold water and mix well. Add eggs and cook for 8 minutes, then take out and soak in cold water to cool to make Onsen Tamago (hot spring eggs).
Pat tofu dry with paper towels and coat with sweet potato starch, beaten egg and dried bonito flakes in this order.
Heat oil in a frying pan over medium heat. Deep fry tofu until crispy and golden brown. Serve on a plate.
Arrange udon in a bowl, add yuzu dressing to taste, add the Onsen Tamago and seaweed flakes, and enjoy alongside fried tofu.

食材

Vitasoy Sansui Pan-fried Organic Tofu	1 pkg
Baby pak choi (finely chopped)	6 pc
Salt	1/4 tsp
Chicken soup	2 cups
Rice	2 cups
Ginger	3 pc
Garlic	5 cloves
Boiled eggs	2
Basil leaves	1 cup
Sesame oil	2 tbsp

Sauce

Rice wine	2 tbsp
Soy sauce	2 tbsp
Brown sugar	1 tsp

Instructions

Pat tofu dry with paper towels and fry over medium heat until golden brown. Dish up for later use. Add baby pak choi and salt in the wok and stir-fry. Mix baby pak choi, chicken soup and rice in a rice cooker and cook until done.
Heat sesame oil over medium heat. Sauté ginger slices and garlic. Add tofu, egg and sauce ingredients, and cook until the sauce has slightly boiled down. Add basil leaves and combine. Mix with rice before serving.

Ingredients

Vitasoy Sansui Pan-fried Organic Tofu	1 pkg
Plain noodles (cooked)	2 pc
Chicken soup	600 ml
Baby pak choi	4 pc

Minced Pork

Minced pork butt	600 g
Shallots (sliced)	250 g
Soy sauce	1/4 cup
Dark soy sauce	2 tbsp
Rice wine	1/2 cup
Water	1/2 cup
Rock sugar	30 g
Brown sugar	15 g
Five spice powder	1/2 tsp

Dressing

Minced garlic	2 cloves
Chopped onion	40 g
Smooth peanut butter	3 tbsp
Light soy sauce	2 tsp
Dark soy sauce	1 tsp
Sugar	1 tsp
Black vinegar	1/2 tbsp
Sesame oil	2 tbsp

Instructions

Heat 1/4 cup of oil over medium heat. Reduce to low heat and fry shallots until golden, remove from wok and set aside. Stir-fry pork over medium heat until golden brown. Add sliced shallots, soy sauce, rice wine and water and then mix well. Add remaining minced pork ingredients and bring to a boil. Reduce to low heat and simmer for 30 minutes until the mixture is fully cooked.
Pat tofu dry with paper towels and fry over medium heat until golden brown.
Stir-fry minced garlic and onion on medium heat. Remove from heat. Add remaining dressing ingredients and mix well to make the sauce.
Boil chicken stock and blanch the baby pak choi. Pour soup into the bowl with sauce, then top with baby pak choi, plain noodles, minced pork and tofu before serving.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Prawn (intestinal tract and head removed)	2 pc
Broccoli	2 pc
Mushroom	4 pc
Baby asparagus	3 pc
Cherry tomato	2 pc
Cornstarch	1 tsp
Water	2 tbsp
Rice	2 bowls

Portuguese Sauce

Butter	1 tbsp
Turmeric powder	1/2 tbsp
Coconut milk	160 ml
Evaporated milk	160 ml
Salt	1/2 tsp
Sugar	1/2 tsp

Instructions

Preheat an oven to 220℃. Let the tofu sit at room temperature for about 15 minutes and drain. Mix cornstarch and water well and set aside for later use.
Heat a wok over medium-low heat, drop in butter and turmeric powder and stir-fry until fragrant. Pour in coconut milk and evaporated milk and heat to a light boil. Add salt, sugar and broccoli, and cook over low heat for 2 minutes. Add remaining vegetables and cornstarch mix and cook till the sauce is thickened, then remove from heat.
Put rice, vegetables, prawns and tofu in a baking dish and drizzle the sauce on top.
Bake in the oven for 10 minutes or until golden brown.

Ingredients

Vitasoy Sansui Organic Hard Tofu	1 pkg
Dried sakura shrimp	4 tbsp
Prawn (with intestinal tract removed, retain shell and head for later use)	8 pc
Cooked ramen noodle	2 pkg
Chopped spring onion	1 tsp

Broth

Chicken soup	600 ml
Miso	2 tbsp
Bonito sauce	2 tbsp
Sugar	1 tsp

Instructions

Saute dried sakura shrimp over medium-low heat until fragrant for later use. Blanch prawns for later use.
Bring chicken stock to a boil over medium heat. Add the remaining broth ingredients, prawn shells and heads. Then turn heat to medium-low and cook for about 10 minutes. Discard shells and heads, add tofu and bring to a boil.
Put ramen and prawns into a bowl. Add tofu and soup. Sprinkle dried sakura shrimps and chopped spring onion before serving.

食材

Vitasoy Sansui Silken Organic Tofu	1 pkg
Mushroom	400 g
Garlic	4 cloves
Onion	1/2 pc
Vegetable stock	800 ml
Black truffle sauce	4 tbsp
Black pepper	1 tbsp
Parsley	To taste

Instructions

Slice mushrooms and chop up garlic and onions.
Set aside a bowl of mushroom for later use. Heat oil in a saucepan over medium heat, add remaining mushrooms and stir-fry until soft. Add garlic cloves and onion and stir-fry until fragrant.
Add vegetable stock and cook for 10 minutes. Add silken tofu and remove from heat.
Beat mushroom soup until smooth with a handheld mixer.
Add sliced mushrooms and black pepper and heat it to a boil. Add black truffle sauce, stir and remove from heat. Sprinkle chopped parsley before serving.

Ingredients

V itasoy Sansui Organic Hard Tofu	1 pkg
Shrimp paste	200 g
Bread crumbs	30 g
Flour	4 tbsp
Egg (beaten)	1 pc
Avocado	2 pc
Tomato	1 pc
Red onion	1/2 pc
Lime juice	From 1 lime

Instructions

Put shrimp paste and firm tofu in a bowl, and then crush, stir and mix well.
Roll tofu with shrimp paste into rounds, and then press into patties.
Coat with flour and egg mixture and cover with breadcrumbs.
Heat pan over medium-high heat and deep-fry the tofu and shrimp cakes for 3 minutes on each side until golden brown and ready for serving.

Ingredients

Vitasoy Sansui Silken Organic Tofu	1 pkg
Vitasoy pure soy milk	400 ml
Chicken stock	300 ml
Baby Chinese cabbage	1 pc
Carrot (sliced)	100 g
Corn	Half an ear
Beech mushrooms	100 g
Fresh shiitake mushrooms	3 pc
Pork slides	150 g
Green Chinese onion (chopped)	To taste

Seasonings

Salt

1/3 tsp

Instructions

Dice Vitasoy Sansui Organic Silken Tofu.
Put the baby Chinese cabbage, the half ear of corn and carrot slices in a pot.
Pour the Vitasoy milk, chicken stock and salt in and bring to a boil.
Finally, add tofu slices, beech mushrooms, fresh shiitake mushrooms and pork slices. Cook until done.
Add the green Chinese onions and serve.

Ingredients

Vitasoy Sansui Organic Hard Tofu	1 pkg
Tomato	1
Fresh mushrooms	4 pc
Enoki mushroom	1 pkt
Baby pak choi	4 pc
Broccoli	½ pc
Pork (sliced)	1 pkt

Broth

Onion	50 g
Tomatoes (diced)	3
Chicken stock	1 L
Tomato paste	2 tbsp

Instructions

Stir fry the onion over medium heat until fragrant. Add in diced tomato and press until mashed.
Pour in chicken stock and tomato paste and bring to a boil. Add rest of ingredients and cook until done. Serve.

Ingredients

Vitasoy Sansui Silken Organic Tofu	2 pkg
Jinhua ham (sliced)	20 g
Carrot slices	50 g
Dried mushroom (soaked and sliced)	2 pc
Chicken (sliced)	100 g
Shaoxing wine	1 tsp
Sugar	1 tsp
Ginger slice	2 pc
Baby pak choi	6 pc
Chopped green onion	10 g

Marinade

Oyster sauce

1 tbsp

Seasonings

Oyster sauce	2 tbsp
Light soy sauce	2 tsp
Cornstarch	1 tsp
Water	6 tbsp

Instructions

Marinate chicken in oyster sauce for 10 minutes. Sprinkle Shaoxing wine and sugar onto the ham and steam for 20 minutes.
Arrange the sliced tofu, Jinhua ham, carrot and chicken in a steaming dish and steam over high heat for 15 minutes.
Blanch the baby pak choi with oil, salt and water. Arrange on both sides of the tofu.
4. Stir fry ginger slices in wok with oil. Add seasonings and bring to boil. Pour over tofu and sprinkle chopped green onion on top.

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