REORDER: 831142_V1 Serving suggestion Serving FIRM TOFU Creamy artichoke dip, scrambled tofu, vegan Prep time: 60 mins Ready in: 1.5 hours chicken-less tenders, tofu green Makes approx. 200 g (7 oz) curry and vegan mayonnaise… Let's make suggestion Serving all sound delicious right?

Ingredients Find these recipes and more at Join our community and share your creations and learnings some tofu! For tofu www.madmillie.com by tagging @madmilliekits and #madmilliemade to be in to win every month! 1 L (1 US qt) fresh, pasteurised soy milk 1 12 HOURS 2 (unsweetened, not UHT or with any added ingredients) 1 2 5 6 5 MINS 1 level tsp coagulant Rinse the soybeans Drain and rinse the soybeans If using fresh store-bought Add the coagulant once Push down on the pressing Transfer the muslin before soaking in water before adding to blender Bowl of ice-cold water soy milk, pour 1 L (1 US qt) the temperature drops plate for 10 seconds every wrapped tofu block into for 12 hours. with 1.5 L (50.7 US fl oz) into a pot and boil for below 80°C (176°F) and 5 minutes. Press 6 times. the ice-cold water for madmilliekits water. Blend well. For 3% salt brine solution 5 minutes. stir gently. For a firmer tofu press 5 minutes. harder and for longer. 2 Tbsp salt Mad Millie Kits and equipment are designed to make it HOMEMADE SOY MILK 1 L (1 US qt) water fast and simple for you to create beautiful, artisan food FROM RAW SOYBEANS in your own home. For more kits and consumables, along Prep time: 20 mins Ready in: 12 hours with some helpful tips and how-to videos, visit Makes approx. 1 L (1 US qt) www.madmillie.com

Ingredients 1.5 cups (240 g) raw soybeans Enough water to cover your soybeans 3 4 15 MINS by 3 cm (1.2”) in a bowl to soak overnight 3 5 MINS 4 7 10 - 15 MINS 8 5 - 10 MINS 6 cups (1.5 L) water Pour milk through a muslin Heat the soy milk to above cloth or a Mad Millie 90°C (194°F) and maintain Leave to set for 5 minutes. Line your tofu mould with Unwrap the tofu block in Remove from the water and Draining Bag to filter this for 15 minutes while Ensure that the curd the muslin cloth and sit the cold water. Leave for leave to dry for 5 - 10 minutes. If making firm or silken tofu straight away, out any solids. stirring. temperature does not on a rack or cheese mat to 10-15 minutes. Cut into desired sizes. start after the initial heating step in the tofu recipes. drop below 55°C (131°F). collect the water. Transfer Store in the refrigerator for up to 2 days. the curds into the mould. Store in the refrigerator in salt brine for up to 3 days. SILKEN TOFU CHICKPEA TOFU suggestion Serving Prep time: 60 mins Ready in: 2 hours Prep time: 40 mins Ready in: 2.5 hours How to make Makes approx. 800 g (1.8 lb) Makes approx. 800 g (1.8 lb)

Serving suggestion Serving suggestion Serving your own OTEIN PR R I Ingredients Ingredients C H 1 L (1 US qt) fresh, pasteurised soy milk 1 cup (97 g) chickpea flour (besan) (unsweetened, not UHT and without added ingredients) Tofu P 1 tsp salt L A 1 level tsp coagulant 5 6 5 6 N 1 2 30 MINS 1/4 tsp ground turmeric (optional) 1 2 T BASED 3 cups (750 mL) water, total If using fresh store- Cool the soy milk to room Place the cooking bowl Cook the soy milk on the Measure the chickpea Add 375 mL (12.7 US fl oz) Reduce the heat to Whisk over the heat until bought soy milk, pour temperature in a water in the water so it floats. stove for 30 minutes. 2 Tbsp neutral oil flour, salt and turmeric of water and whisk medium and add the the mixture becomes 1 L (1 US qt) into a pot and bath. Stirring while it cools. Maintain the temperature Do not stir while the soy (optional) into a bowl. until smooth. chickpea flour and thick and the flour is boil for 5 minutes. above 85°C (185°F). milk sets. water mixture. cooked - about 8 minutes.

3 4 7 8 3 4 7 8 Heat up water in a large Pour the cooled soy milk Once the soy milk has Before serving, pour out Lightly grease a baking tin Bring the remaining Pour into the baking tin Put into the refrigerator pot or wok to 85°C into the cooking bowl, add set, remove the cooking any excess liquid and flip and leave to cool at room for 1 hour before cutting. (185°F). NOTE: Do not fill the coagulant and stir well. bowl from the pot and set onto a plate. or dish with the oil. 375 mL (12.7 US fl oz) of it too much as there will aside to cool down. water to a rolling boil. temperature for 1 hour. be a bowl floating in it! Drain off any water that Your tofu will keep for Store in the refrigerator for 2 – 3 days in a sealed container. comes out of the tofu. 3 days in the refrigerator. Available online at www.madmillie.com