Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chickpea tofu. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chickpea Tofu is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chickpea Tofu is something which I have loved my entire life. They’re fine and they look fantastic.
Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain. The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version.
To begin with this particular recipe, we have to prepare a few components. You can have chickpea tofu using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Tofu:
- Take 260 g overnight soaked Chickpea, not the dried ones
- Take 600 g water
- Prepare 1/2 tsp salt
As someone who eats a predominantly plant-based diet, you can imagine that I've enjoyed a long history of consuming soy-based foods. Chickpea flour tofu is truly a game changer. It is fast and easy to make, and both versatile and delicious to the extreme! This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.
Steps to make Chickpea Tofu:
- Soaking chickpeas overnight or in the hot water until soft. Do not boil the chickpeas. So a tined chickpeas won’t work. I put Konbu kelp for umami. Option.
- Blend chickpeas with water until smooth and put them in a cheese/mesh bag. Squeeze the liquid into a pan.
- Cook the liquid at medium heat until the consistency likes a custard cream. I cooked it at high medium heat so it took 35 minutes. In this case, do not leave the stove during the cooking. Burnt easily. Low heat would be taking longer time.
- Keep the tofu in a container, lid on and cool it down. Then leave it in the fridge until serve. Do not throw the Okara (top left), which squeezed out of the blended chickpeas, away. I'll use it for another recipes later.
- For sauce; soy sauce, salad dressings, hot sauces etc. I made a quite lot of chickpeas and cooked chickpea burgers as well.
Stir the chickpeas and tofu into the curry and let them heat through. Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and silky texture, similar to silken tofu. While tofu is an excellent option for plant-based protein, there is Certified integrative nutritionist, Elissa Goodman recently shared this recipe with us and the star of the show is chickpea tofu. My tofu has a golden glow as it's loaded with turmeric.
So that’s going to wrap it up with this exceptional food chickpea tofu recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
