Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, chickpea tofu. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chickpea Tofu is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Chickpea Tofu is something that I’ve loved my entire life.
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 must first prepare a few components. You can cook chickpea tofu using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Tofu:
- Get 1 cup Dry Chickpeas
- Make ready 2 & 1/2 cups Water
- Get *Note: For softer texture, you can add extra 1/2 cup Water
- Take 1 pinch Salt
Chickpea flour tofu is truly a game changer. It is fast and easy to make, and both versatile and delicious to the extreme! The restaurant version uses yellow split peas, chickpea flour, wheat starch, and corn starch; the tofu is deep fried and This tofu is all chickpea: the flour gets combined with salt, turmeric, and water, then. Stir the chickpeas and tofu into the curry and let them heat through.
Instructions to make Chickpea Tofu:
- Place Dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
- Drain the water and discard. Place chickpeas in a blender or food processor. Add Water, and blend into fine pulp that can be filtered by the Cheesecloth that you use.
- Pour the mixture through Cheesecloth and remove the pulp. Squeeze well and get much liquid as you can. *Note: Use the nutrients-packed pulp for cooking.
- Stir the liquid very well before you pour it into a saucepan. Heat over medium heat, constantly stirring with a wooden spoon, until it is cooked and looks like custard.
- Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
- Enjoy with your favourite toppings and sauce. Today I enjoyed with 1/2 Tomato, 1 Spring Onion, 1 teaspoon grated Garlic and 1 teaspoon Soy Sauce.
- Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.
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. A quick and easy to make vegan chickpea, tofu and spinach curry that will warm you up and impress your friends and family! What You Will Need Place cooled tofu onto a cutting board and slice into cubes. You can enjoy your Alkaline Electric Chickpea Tofu as is or you can sauté or bake it.
So that is going to wrap it up with this exceptional food chickpea tofu recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
