Ingredients:

• 1 pkg  Superior Tofu Puffs

Sweet Potato Filling

• 100ml  Superior Soy Drink, Unsweetened or Sweetened
• 500g  sweet potato 
• 80g  sugar  

 Coconut Custard Tofu Filling

• 1 pkg  Superior Coconut Soy Dessert
• 250g  Superior Soy Drink, Unsweetened or Sweetened  
• 2tbsp  custard powder 
• 2tbsp  flour solution (1 part flour for 2 parts water)
• 50g  condensed milk
• 50ml  evaporated milk

Sweet Potato Filling
Boil the sweet potato until cooked. Peel off the skin and mash into a paste.
Mix the potato with sugar and soy drink until smooth. The filling is ready to pipe into the blanched tofu puffs.

Coconut Custard Tofu Filling
Put coconut soy dessert, soy drink and condensed milk into a saucepan. Bring to a boil. Thicken with custard powder and flour paste solution. Let the custard mixture cool. The filling is ready to pipe into the blanched tofu puffs.

Blanche tofu puffs. Gently pat dry. Prepare desired filling. Place the filling into a piping bag. Create a small hole in the tofu puff. Squeeze an adequate amount of filling inside the puff. Bake tofu puffs on a cookie sheet in the oven at 300˚F for 20-25 minutes or until crispy. Coat puffs with icing sugar and chocolate sauce. Makes 12 tofu puff pastries.