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Our Recipes


1/2 lb Medium-firm tofu 

1 tablespoon Soy sauce and dry sherry 

1 ts Sweet bean sauce or hoisin -sauce 

1/4 lb Ground pork 3 tb Salad oil 

1 ts Minced fresh ginger 

2 ts Minced garlic 

2 ts Hot bean sauce or 

2 small -dried chiles 

3/4 c Water 

2 tb Soy sauce 

2 Green onions, thinly sliced 

2 tb Each water and cornstarch 



A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance it's zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into 1/2 inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add pork and stir to coat. Stir in 1 tsp of the oil; let stand for 15 minutes. Heat a wok or wide frying pan over high heat. When pan is hot, add remaining oil. When oil begins to heat, add ginger and garlic. Stir once, then add pork and stir-fry until meat is no longer pink (about 2 minutes). Stir in hot bean sauce. Add tofu, the 3/4 cup of water, and the 2 Tbs soy. Cook for 3 minutes; then add onions. Stir together the water and cornstarch; pour into pan and cook, stirring, until sauce boils and thickens. Makes 2 to 3 servings.


500gms Pureland Firm Tofu (Mashed) 

1/2 cup Wheat Germ 

1/3 cup Chopped Parsley 

1/4 cup Chopped Onions 2 tbsp Soy Sauce

2 tbsp Nutritional Yeast (optional) 

1/2 tbsp Dijon Mustard 

1/4 tsp Garlic Powder 

1/4 tsp Black Pepper



Preheat oven to 350 ºF. Oil a loaf ban with 2 tbsp oil. Press the tofu mixture into the oiled pan and bake for 1 hour. Let cool for 10 minutes before removing from pan. Garnish with ketchup and parsley. Any leftovers can be sliced and fried for sandwiches the next day.


a) 300gms Pureland Firm Tofu (Crumbled) 

1 tbsp Soy sauce 

1 tbsp Nutritional Yeast (Optional) 

1 tsp Basil 1/4 tsp Garlic Powder 

1/4 tsp Black Pepper

b) 1 tbsp Oil 

1/2 cup Chopped Onion



First mix together ingredients in (a). Then saute together ingredients in (b). Add (a) and stir fry until tofu starts to brown. Serve hot with toast or other choices.


a) 300gms Pureland Firm Tofu 

b) 2 tsbp Soy sauce 

1 tsbp Fresh Ginger (Minced) 

1 tbsp Vinegar or Lemon Juice 

1 tsp Honey or sweetener of choice 

1 Clove Garlic (Minced) 

1 Small Onion (Diced small) 

c) 1/4 cup Unbleached white flour 

1/4 tsp Blacp Pepper



Cut (a) into slices, Make a marinade of (b). Pour marinade over tofu slices and marinate for 2 hours. Drain and keep marinade. Dip tofu slices in mixture of (c). Brown the floured slices in 2 tbsp oil. Add more oil if necessary, reduce heat. Pour in remainder of marinade, simmer 10 minutes.


400gms Pureland Firm Tofu

2 Cloves Garlic (Crushed) 

4 tbsp Tomato Paste 

1/4 cup Soy Sauce 

1/2 tbsp Finely Grated Ginger 

1/4 cup Water



Mix the soy sauce, water, garlic and ginger. Pout over the tofu and refrigerate, allowing the tofu to marinate for at least one hour. Drain the tofu, thread onto skewers and place under grill. Mix the marinade mixture with the tomato paste and simmer for 5 minutes. When the tofu is browned on all sides serve with the BBQ sauce and rice, vegeatables or salad. 


400gms Pureland Firm Tofu (cubed)

3 tbsp Soy Sauce

400gms Can Pineapple Pieces 

1-2 tbsp vegeatable oil 

1/2-1 cup of each: Slice carrots, Cauliflower, Zucchini, 

Red Capsicum 

2 tbsp Brown Vinegar 

1 tbsp Sugar 

2 tbsp Tomato Paste 

1 tbsp Cornflower 

1 Onion (Chopped)



Fry the vegeatables in oil until softening. Add tofu and fry for another few minutes. Mix together the sugar, pineapple juice, vinegar, soy sauce and tomato paste, and add to the tofu and vegeatables. Simmr for 5 minutes. Mix the cornflower in 2tbsp of cold water and stir in. Add the pineapple pieces and simmer for another 5 minutes. Serve with rice.


300gms Kingland Silken Tofu 

1 Ripe Avacado (Peeled) 

1/2 teaspoon slat 

1 Clove Fresh Garlic (Crushed & Minced) or

1/2 teaspoon Garlic powder

2 tablespoons Lemon Juice

3 tablespoons Mayonnaise 

Dash Tobasco Sauce 




Drain tofu and mash together with avacado. Add remaining ingredients except paprika. Sprinkle paprika on top and serve with taco chips and fresh vegeatable slices.


300gms Kingland Silken tofu 

2 tablespoons Oil 

1 Pickled Jalapeno Pepper 

1/2 Small Onion (Chopped) 

2 tablespoons Fresh Parsley 

1/2 teaspoons salt 



Blend all ingredients in blender until smooth and creamy. Chill for 2 hours before serving.

300 gms Kingland Silken tofu 2 tablespoons Sunflower Oil 2 tablespoons Apple Cider Vinegar 1 tablespoon Sweetener of your choice 1/2 teaspoon salt


300 gms Kingland Silken tofu

2 tablespoons Sunflower Oil

2 tablespoons Apple Cider Vinegar 

1 tablespoon Sweetener of your choice

1/2 teaspoon salt 



Combine in blender until smooth and creamy. You may add a little water if needed.


300 gms Pureland Firm Tofu (diced)

30 gms of : Shrimps (shelled)

Green Peas Carrots (diced)

Straw Mushrooms (diced)

Bamboo Shoots (diced)

Leek (diced) 1 Egg (beaten)

1 Chicken Liver (diced)



Small piece ginger (mashed)

1 tsp Salt ½ tsp Sugar

1 tbsp Dry Sherry

1 tbsp corn flour

3 cups Water

1 Chicken Stock Cube Add Sesame and Pepper to taste



Dice above ingredients, then marinade chicken liver in sherry and mashed ginger. Blanch shrimps, chicken liver, straw mushrooms, carrots, bamboo shoots and green peas. Put oil in heated pan, pour in sherry and water and bring to boil. Now add Tofu, mushrooms etc. and bring to boil again. Add corn flour and water to thicken, stir in beaten egg and leek before serving. Season to taste.


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