• 1 pkg Superior Tofu Organic Medium Firm Tofu, drained & mashed
• 1 cup Superior Soy Drink, Unsweetened Low Fat (heated)
• 1 3/4 cup pumpkin pie filling or cooked pumpkin purée
• 2/3 cup brown sugar, firmly packed
• 1 1/2 tsp cinnamon
• 1 tsp fresh ginger, grated finely
• 1/2 tsp nutmeg
• 1/8 tsp cloves
• 1/2 tsp salt
• 1 (9″) pie shell

Preheat oven to 450° F. In a large bowl, stir together all the ingredients
except pie filling, tofu and soymilk. Add pumpkin & tofu until well blended.
Stir in hot soymilk into mixture until well blended. Pour filling into pie shell.
Bake for 10 minutes at 450° F. Lower oven temperature to 350° F and bake
for an additional 25-30 minutes. The pie will be ready when a knife inserted
in the centre comes out clean. Let pie cool. Make one 9″ pie. For a deep dish pie
shell, bake for 40-45 minutes.

“Over 75% of our staff participated in the program,” GM Rita proudly reports. “Many employees donated an amount equivalent to 10% of their pay cheque, and with money being so tight these days, especially with inflation, our staff’s generosity was quite touching. We’re very proud to have the staff we do working for us.”

The Vancouver Foundation posted a video about our company on their website! By clicking on the above image you will be directed to their website where you can learn more. To celebrate Superior Tofu’s 25th anniversary, our company set up a special Superior Tofu Community Fund with the Vancouver Foundation. Our long term goal is to give back to the community that has supported us so well for over two decades. 

In the video, Rita Cheng, General Manager and owner, talks about her family history, as well as ideas and motivations behind Superior Tofu. You can also learn more about Rita here, on our website.

You can learn more about the Vancouver Foundation here on their website.

For most of our team members, it was their first 5K ever, and definitely not their last. The Fun Run proved to be yet another positive team building event for our staff outside of the factory and office. And best of all, it was for a great cause. Some of the Fun Run proceeds go towards benefiting youth all over the province by funding the Science Fairs in BC. “Everyone finished the race, and most of our staff met their goals for a strong finish time,” Rita Cheng, General Manager and Team Captain, explains. “Our goal next year is for every member to beat their PB,” she adds. Superior Tofu placed 22nd out of 28 teams.

Picture taken from www.sciencefairs.ca.  

Ingredients:

• 2 pkg  Superior Coconut Soy Dessert
• 1/4 cup  dried red pea
• 1/4 cup  dried green pea
• 1/4 cup  dried kidney beans
• 1/4  cup  taro
• 2 cups  water
• 1 cup  grass jelly  
• 2  tbs  brown sugar

Soak all beans and peas overnight, discarding the soaking water. Cook beans, peas and taro in water until soft, and then add brown sugar. Add grass jelly and soy dessert, bring to boil.
Ready to serve hot. Makes 4-6 servings.

Ingredients:

• 1  pkg  Superior Savory Pressed Tofu, cut into thin slices
• 1 slice  pork chop/cutlet, shredded
• 3 stalks green onion
• 6 cloves garlic
• 1 each  hot chili pepper
• 1 tbs  olive oil
• 1/2 tsp  black vinegar
• 1 tbs  soy sauce paste

Heat oil until hot and fry pork, garlic, green onion and hot chili pepper for 5 minutes. Add sliced Savory Pressed Tofu and fry for a few more minutes. Add soy sauce paste and black vinegar. Stir fry evenly. Serve immeadiately. Makes 4 servings.

Ingredients:

• 1 pkg  Superior Fried Tofu (350g), cut into strips 
• 1 pkg  Chinese vermicelli
• 5 Chinese dried mushroom
• 1/4 each  pumpkin or banana squash, cut into strips
• 1 cup  Chinese cabbage, shredded 
• 1 cup  carrots, shredded
• 1 tbs  olive oil
• 2 cloves  garlic, chopped
• 2 tbs  black vinegar
• 2 cups  vegetable or chicken broth
• 1 cup  water 
• 2 tbs  oyster sauce
• salt and pepper to taste

Soak mushroom for two hours prior to cooking and cut mushrooms into slices. Heat oil until hot and fry mushroom and garlic. Add the squash, fried tofu, carrots, cabbage and stir fry evenly for 5 minutes. Add the broth and water, continue to stir fry. Add Chinese vermicelli, and then the black vinegar, oyster sauce and salt and pepper to taste. Ready to serve.  Makes 6-8 servings.

Ingredients:

• 1/4  pkg  Superior Fresh Medium Firm Tofu (700g), cut into rectangular shapes
• 4  clams
• 4  shrimps
• 50g  salmon fillet
• 1 stalk  green onion, cut
• 3 cups  chicken or vegetable broth
• 1  cup  cabbage
• 1  tsp  olive oil
• salt and pepper to taste

Freeze tofu in the freezer overnight and defrost the next morning. Bring broth to boil; put cabbage in and cook until cabbage is soft. Heat olive oil in pan until hot and fry green onion. Add shrimps, salmon, and clams and stir fry for 1 minute. Add the fried seafood and tofu into the boiled broth. Continue to cook for five to ten minutes. Add salt and pepper to taste. Makes 2 servings.

Ingredients:

• 1/2 pkg  Superior Fresh Medium Firm Tofu (700g), cut into long rectangular shapes 
• 5 pcs  white fungus
• 1 cube  pork blood, cut into long rectangular shapes
• 1/2 can  bamboo shoots
• 5 pcs  dried Chinese mushroom
• 1 cup  carrots, shredded
• 1 tbs  olive oil
• 5 cups  vegetable broth
• 2  hot chili pepper, sliced
• 1 tsp  black pepper
• 1 tsp  salt
• 2 tbsp  white vinegar
• salt and black pepper to taste

Soak mushrooms for 2 hours, and then cut mushrooms into slices. Heat oil until hot and fry mushrooms. Bring vegetable broth to boil and add the mushrooms (including the oil used for frying) and all other ingredients in. Add vinegar, black pepper and salt to taste. Ready to serve. Makes 6 servings.

Ingredients:

• 1/4 pkg  Superior Fresh Medium Firm Tofu (700g), cut into rectangular shapes
• 1 1/2 cup  vegetable, chicken or beef broth
• 1 tbs  Kimchi
• 1 tsp  Korean soybean paste
• 1/4 cup  bean sprouts
• 1/8 cup  Lo Bok

Bring the broth to boil, and put all the ingredients in. Cook for 10 minutes. Ready to serve with rice. Makes 1 serving.