Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chickpea tofu. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain. As a lover of chickpeas and chickpea flour I couldn't wait to give chickpea tofu a try after reading about it on Sarah Brinson's wonderful blog. Chickpea tofu is an adaptable ingredient that can be prepared in as many ways as traditional tofu can: add it to stir-frys, marinate and roast in the oven, or serve cold in salads.
Chickpea Tofu is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chickpea Tofu is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have chickpea tofu using 3 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chickpea Tofu:
- Get overnight soaked Chickpea, not the dried ones
- Prepare water
- Take salt
Then pour in the chickpea mixture. 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. Make sure the tofu is well-coated with the flour.
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.
It holds its shape well and has a creamy and silky texture, similar to silken tofu. Make sure the tofu is well-coated with the flour. Set a skillet over medium heat. Once it's hot, add the tofu and saute on all sides until golden-brown. This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.
So that’s going to wrap this up with this exceptional food chickpea tofu recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
