Chickpea Tofu
Chickpea Tofu

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, chickpea tofu. It is one of my favorites food recipes. For mine, I will make it a 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. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set.

Chickpea Tofu is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Chickpea Tofu is something which I have loved my whole life.

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

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

Use it interchangeably with tofu in most recipes for a protein-packed healthy meal. 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:
  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.

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? 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.

So that’s going to wrap this up for this special food chickpea tofu recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!