Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chickpea tofu. It is one of my favorites food recipes. For mine, 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 popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chickpea Tofu is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook chickpea tofu using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Tofu:
- Make ready 260 g overnight soaked Chickpea, not the dried ones
- Take 600 g water
- Take 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?
Instructions 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? Chickpea Tofu - Either a Burmese or French snack (panisse). 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.
So that is going to wrap it up for this special food chickpea tofu recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
