You will need a fresh batch of 1-1.5 litre soya milk, Tofu coagulator, and a Tofu press. You can buy all these from us on this website. One batch of fresh soya milk makes approx 350g of Tofu. Note: Supermarket bought soya milk is usually unsuitable for making Tofu due to the additives. Some additives especially stabilisers counteract the coagulant. The firmness of Tofu depends on how much water you press out and how long you leave it to set in the press.
1.Use your soya milk maker to make 1-1.5 litre soya milk. Please note that we now need twice the usual amount of soyabeans and the minimal amount of water. For best result, use soaked soya beans.
2.Pour the soyamilk through the strainer(supplied with the machine) into a jug.
3. Add a packet of coagulant to the soyamilk in the jug and cover the top with a plate to rest for about 20 minutes.
4. The soyamilk has now coagulated and separated into curds and whey. pour it back through the strainer.
5.Once the curds are all in the strainer, pour them into the muslin-lined tofu press. Fold up and pack in all sides of the cloth.
6. Put a cover onto the tofu press and gently press down to remove the remaining whey. To make it extra firm, add some weight, on top of the press and leave it for about 15 minutes. Leave the tofu in the press and put it into the refrigerator.
7.Tofu is ready to use. If not consumed straightaway, leave in a container submerged completely with fresh water to keep for up to seven days.
How to make Tofu mold
If you choose to make your own Tofu press, this is the how. The following instruction is found on EHow.
Things you need: Milk/Juice carton, Cheesecloth, Scissors, Paring knife. 1. Wash a milk carton. Using scissors, cut one side (front or back of the box), leaving a shallow tray. This tray is used for the mold. Save the cut side to use as a press later. Use the paring knife to punch several holes across the bottom and along the sides of the mold. 2. Dampen the cheesecloth. Line the inside of the mold. The cheesecloth will hold the unformed tofu, allowing liquid to drain out the bottom and sides of the box. 3. Set the tofu mold inside another shallow pan. The second pan catches liquid drainage from the mold. Once you have poured the tofu into the mold and covered the substance with the cloth, you can use the side that you saved as a press. Lay the reserved piece of box over the cloth that is covering the tofu. Press with hands to drain or place a weight on the top.
Tofu in Hoi Sin Sauce with Toasted Sesame Seeds
from Wingyip.co.uk
Ingredients
2 packets firm Tofu (chop into cubes)
2 spring onions (chop into little 3cm long stickes)
4 cloves of fresh garlic
3 slices of fresh ginger
3 tbsp Hoi Sin Sauce
2 tbsp water
1 tbsp toasted sesame seeds
Preparation
Toast sesame seeds until a light golden brown in a dry non stick pan. Do not allow to burn.
Dice the tofu and dry excessive water with clean kitchen paper.
Fry tofu in batches in a deep fryer until light brown. Drain and keep aside.
Pour 2 tbsp vegetable oil in the wok and lightly fry sliced ginger and garlic.
Add the hoi sin sauce, spring onion and water and bring to the boil.
1. Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
2. Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
3. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.
2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.
Stir-fry noodle salad
from BBC Good Food
8 kaffir lime leaves (from supermarkets and oriental food stores)
To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse. Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
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