Chickpea Tofu
Chickpea Tofu

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chickpea tofu. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders 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 also known as Burmese tofu.

Chickpea Tofu is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chickpea Tofu is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have chickpea tofu using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea Tofu:
  1. Make ready 1 cup Dry Chickpeas
  2. Make ready 2 & 1/2 cups Water
  3. Take *Note: For softer texture, you can add extra 1/2 cup Water
  4. Prepare 1 pinch Salt

Whisk chickpea flour with stock and turmeric to make a delicious soy-free tofu recipe, similar to polenta chips. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of Burmese tofu. Make sure the tofu is well-coated with the flour.

Instructions to make Chickpea Tofu:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
  6. 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.
  7. Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.

I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of Burmese 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. Chickpea tofu, also known as Burmese tofu or Shan tofu, originates from the Shan state of Myanmar.

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