2 garlic cloves, finely grated
2cm piece (10g) ginger, finely grated
2 tbs red miso paste2 tbs red miso paste
5 spring onions, white part finely 5 spring onions, white part finely
chopped, green tops finely slicedchopped, green tops finely sliced
(^11) // 33 cup (80ml) each rice vinegar, mirin cup (80ml) each rice vinegar, mirin
and soy sauceand soy sauce
Cook the noodles according to packet Cook the noodles according to packet
instructions and set aside. instructions and set aside.
For the dressing, combine all ingredients For the dressing, combine all ingredients
in a bowl and set aside.in a bowl and set aside.
Place stock in a saucepan over medium Place stock in a saucepan over medium
heat and bring to a simmer. Add prawns heat and bring to a simmer. Add prawns
and cook, stirring occasionally and adding and cook, stirring occasionally and adding
the mushrooms for the final 2 minutes of the mushrooms for the final 2 minutes of
cooking, for 4-5 minutes or until cooked cooking, for 4-5 minutes or until cooked
through. Add dressing and stir to combine. through. Add dressing and stir to combine.
Meanwhile, heat oil in a heavy-based Meanwhile, heat oil in a heavy-based
frypan over medium-high heat. Add the frypan over medium-high heat. Add the
tofu and cook, stirring constantly, for tofu and cook, stirring constantly, for
4 minutes or until golden and crisp. 4 minutes or until golden and crisp.
Divide noodles, broth, mushrooms and Divide noodles, broth, mushrooms and
prawns among bowls. Top with tofu, green prawns among bowls. Top with tofu, green
onion, amaranth and sesame to serve. onion, amaranth and sesame to serve.
TOFU DOUGHNUT BITES WITH TOFU DOUGHNUT BITES WITH
SOY MILK SOFT SERVESOY MILK SOFT SERVE
MAKES 8MAKES 8
(^11) // 22 cup (125ml) organic soy milk, lukewarm cup (125ml) organic soy milk, lukewarm
2 x 7g sachets dry yeast 2 x 7g sachets dry yeast
50g silken tofu50g silken tofu
Finely grated zest of 1 mandarinFinely grated zest of 1 mandarin
250g strong (baker’s) flour, plus extra 250g strong (baker’s) flour, plus extra
to dustto dust
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
1 tsp ground ginger1 tsp ground ginger
1L (4 cups) soy milk ice cream (we used 1L (4 cups) soy milk ice cream (we used
Sanitarium So Good Vanilla Bliss)Sanitarium So Good Vanilla Bliss)
Sunflower oil, to deep-frySunflower oil, to deep-fry
Black sesame seeds, to serve Black sesame seeds, to serve
Whisk milk and yeast together in a small Whisk milk and yeast together in a small
jug and set aside until frothy. jug and set aside until frothy.
Whisk tofu and mandarin zest together Whisk tofu and mandarin zest together
in a bowl until smooth.in a bowl until smooth.
In a stand mixer fitted with the dough In a stand mixer fitted with the dough
hook, combine flour, 2 tbs sugar and hook, combine flour, 2 tbs sugar and^11 // 22 tsp tsp
salt. With the motor on low, add the milk salt. With the motor on low, add the milk
mixture, then tofu mixture and knead for mixture, then tofu mixture and knead for
5 minutes or until dough comes together 5 minutes or until dough comes together
and is coming away from the sides of the and is coming away from the sides of the
bowl. Transfer to a clean work surface and bowl. Transfer to a clean work surface and
bring together with your hands to form a bring together with your hands to form a
ball. Transfer to a clean bowl, cover with a ball. Transfer to a clean bowl, cover with a
tea towel and set aside in a warm place for tea towel and set aside in a warm place for
1111 // 22 -2 hours or until doubled in size. -2 hours or until doubled in size.
Knock back dough, then turn out onto a Knock back dough, then turn out onto a
lightly floured surface. Knead for 5 minutes lightly floured surface. Knead for 5 minutes
or until firm. Divide dough into 12 pieces, or until firm. Divide dough into 12 pieces,
roll into 10cm-long sausages, and transfer roll into 10cm-long sausages, and transfer
to 2 baking trays lined with baking paper. to 2 baking trays lined with baking paper.
Cover with a clean tea towel and set aside Cover with a clean tea towel and set aside
for 30 minutes or until doubled in size.for 30 minutes or until doubled in size.
Meanwhile, combine ginger and Meanwhile, combine ginger and
remaining 70g sugar in a bowl. remaining 70g sugar in a bowl.
Place ice cream in a stand mixer fitted Place ice cream in a stand mixer fitted
with paddle attachment and beat on high with paddle attachment and beat on high
for 1 minute or until loosened. Transfer to a for 1 minute or until loosened. Transfer to a
piping bag fitted with a 1.5cm star nozzle. piping bag fitted with a 1.5cm star nozzle.
Keep in freezer until ready to use. Keep in freezer until ready to use.
Half-fill a deep-fryer or saucepan with oil Half-fill a deep-fryer or saucepan with oil
and heat to 170°C (a cube of bread will turn and heat to 170°C (a cube of bread will turn
golden in 45 seconds when hot enough). golden in 45 seconds when hot enough).
In batches, fry dough, turning halfway, for In batches, fry dough, turning halfway, for
3-4 minutes or until golden. Remove with 3-4 minutes or until golden. Remove with
a slotted spoon and drain on paper towel. a slotted spoon and drain on paper towel.
Toss in ginger sugar, then cut doughnuts Toss in ginger sugar, then cut doughnuts
into 3cm pieces.into 3cm pieces.
Arrange on plates and pipe over soft Arrange on plates and pipe over soft
serve. Top with sesame to serve.serve. Top with sesame to serve.
delicious.com.au/recipes
For more seasonal recipes
from Matt Wilkinson.from Matt Wilkinson.
Chicken, silken tofu
& cabbage soup