Recipe: Chickpea Tofu
I like to make my own tofu from soy beans but it’s really quite a messy affair. This soy-free version, made only from chickpeas and water, is a less daunting task. You can make it two ways, which I will describe below.
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? As with eating chickpeas, it’s a great source of plant-based fibre and protein.
Soon I will share recipes for my tofu experiments using other legumes.
Ingredients & equipment
1 cup of dried chickpeas, soaked overnight, drained
OR 1 cup of chickpea flour
3 cups filtered or pre-boiled water
1 tsp turmeric powder
1 pinch salt
High-powered blender and nut milk bag/cheesecloth
Large pot
Flat bottomed casserole dish
Instructions
(BLENDER-FREE VERSION) Whisk one cup of chickpea flour with the water, salt and turmeric until smooth in the large pot.
(BLENDER VERSION) Blend the soaked chickpeas with the water in small batches until smooth. Strain liquid in a nut milk bag or cheesecloth into the large pot. (Keep the pulp to make something like chickpea burgers).
Now you have a ‘chickpea smoothie’. Bring to a rolling boil while constantly stirring. The liquid will start to thicken. Keep whisking until thick and viscous.
Pour into a greased, flat bottomed casserole dish and leave to cool before placing in the fridge to set.
After a few hours, the chickpea tofu is ready to turn out. Enjoy.
See how yellow tofu is traditionally made in Myanmar.
