Chickpea Tofu
Chickpea Tofu

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chickpea tofu. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Chickpea Tofu is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Chickpea Tofu is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chickpea tofu using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chickpea Tofu:
  1. Make ready 200 ml Chickpeas (canned)
  2. Take 100 ml Katakuriko
  3. Make ready 3 heaping tablespoons White sesame seeds
  4. Get 600 ml Dashi soup stock (on the lighter, milder side)
  5. Prepare 1 dash 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:
  1. Grind the white sesame seeds with a mortar and pestle or similar utensil.
  2. Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve.
  3. Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well. Heat over low heat, and mix with a wooden spoon or similar utensil.
  4. After stirring for about 20 minutes, it should start to harden into a thick paste. Add the chickpeas from Step 3 and combine until even.
  5. Lightly dampen the inside of a container, and pour in the mixture. Wet your hands to even out the surface. Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch).
  6. Remove from the container, wet a knife, and cut into desired serving sizes. Try it with wasabi and soy sauce.

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 this up for this special food chickpea tofu recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!