Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chickpea tofu. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really 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 favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chickpea Tofu is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook chickpea tofu using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chickpea Tofu:
- Make ready 260 g overnight soaked Chickpea, not the dried ones
- Take 600 g water
- Make ready 1/2 tsp salt
I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of Burmese tofu. Chickpea tofu, also known as Burmese tofu or Shan tofu, originates from the Shan state of Myanmar. My favourite way to eat it is steamed and dipped in chilli oil, or perhaps sliced and pan fried. How about serving it with a tahini dressing, in a nod to deconstructed hummus?
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.
My favourite way to eat it is steamed and dipped in chilli oil, or perhaps sliced and pan fried. How about serving it with a tahini dressing, in a nod to deconstructed hummus? As with eating chickpeas, it's a great source of plant-based fibre. This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home. Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy.
So that’s going to wrap this up with this exceptional food chickpea tofu recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
