Heat the water, honey and chocolate together in a small pan over low heat until the chocolate melts. Stir occasionally for the approximately 5-7 minutes time that it takes.
Pour the melted chocolate into the jug of a blender, puree the tofu and run until you have a smooth textured . Divide the purée among individual bowls or one large one and refrigerate at least 4 hours to let it set up.
You can add cinnamon, or ginger
flavored chocolate ( orange or mint ) are my favorites!
To prepare base, place all ingredients in a blender until coarsely chopped.
Press into a lightly greased tin approx 34 x 24cm.
To make Centre, combine all ingredients until smooth. Pour over base and freeze for 15 min or until set.
Once set, place all topping ingredients in a bowl and combine well. Pour over the top and return to the freezer for another 30 min or until set.
Cut into small slices.
Can be kept in an airtight container for up to 3 weeks
Add a splash of water to a hot wok, add Onion and Curry paste & fry for 2 Min. Add Curry Powder and continue to stir over heat for 2 min. Add 2 cups coconut milk, kaffir leaves and lemongrass . Add Tofu, Soy Sauce, sugar Water or stock, & Carrots. Bring to boil, add Broccoli, Snow peas and beans., Cook for 2 min, Stir in Bok choy.
Add Drained noodles and mix well Serve Topped with bean sprouts, chilli and coriander