Sponsor Recipes: Mad Millie

By: The WellBeing Team

Discover some of the delicious recipes you can make with Mad Millie.

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Servings

Prep time

Cook time

Recipe

Ingredients

1L fresh, pasteurised soy milk (unsweetened, not UHT or GMO)
1 level tsp Mad Millie coagulant
Bowl ice-cold water
Equipment
Thermometer
Medium cooking pot
Muslin cloth
Tofu mould & pressing plate
Draining spoon

Method

Step 1: Sterilising equipment Thoroughly clean all equipment well.
Step 2: Heating the milk If using fresh store-bought soy milk, pour 1L into cooking pot and heat to 90°C. Maintain this temperature for 5 mins. After 5 mins, remove soy milk from heat and let cool.
Step 3: Firming up Add coagulant once temperature drops below 80°C and stir gently. Leave to set for 5 mins. Ensure that temperature of curd does not drop below 55°C.
Step 4: Moulding curds Line tofu mould with muslin cloth and sit mould on rack or cheese mat in container to collect water. Transfer curds into mould. Fold muslin cloth onto top surface of tofu curds. Apply pressing plate on top of muslin. Press hard onto pressing plate using hands.
Step 5: Pressing Push down on pressing plate for 10 seconds every 5 mins. Press for total of 30 mins. Ensure mould is not sitting in water you are collecting — drain water if necessary.
Step 6: Cooling Transfer tofu block in muslin and submerge in ice-cold water for 5 mins. Then carefully unwrap tofu block in cold water. Leave for 10–15 mins.
Step 7: Drying & cutting Remove from water and leave to dry on bench for 5–10 mins, then cut into desired sizes and serve either fresh or cooked.
Tips: For a firmer tofu, increase the pressure by increasing the pressing time, applying a greater force when pushing each time, and submerge in cold water for a further 5–10 mins.
Storage: Store in the fridge by submerging the tofu block in a 3 per cent salt brine solution until ready to use. Use as soon as possible, but you can leave in the fridge for up to 3 days. Note that it may take on a salty flavour the longer you leave it.
Salt brine: To make a 3 per cent salt brine, dissolve 2 level tbsp of salt in 4 cups of water.