See the recipes below for some of the delicious creations you can make with Mad Millie.
Thai Green Curry
A quick and tasty curry made with delicious Thai spices and coconut milk. Serve with brown or white rice, freshly chopped coriander and basil.
Serves: 2–3
=R2=
Firm Tofu
Tofu is a fantastic source of protein, dairy alternative and vegan option for savoury and sweet dishes. One of the most popular forms tofu appears in is a firm curd, useful for a large variety of cooking styles and recipes.
Makes: approx. 200g
=R1=
Creamy Artichoke Dip
Serve this delicious, creamy and dairy-free dip in a big bowl accompanied by pita chips and chopped vegies. Perfect as a light summer starter. Best made a few hours before serving to allow dip to set and flavours to infuse.
Serves: 4
=R3=
Soft/Silken Tofu — Perfect for Desserts
Makes: approx. 800g
=R4=
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
