In this fascinating recipe, I show you how to transform the chickpeas into tofu! The result is a tofu of chickpeas that is an excellent alternative for anyone who has an allergy to soy!
Wait, did you say chickpea tofu ???
Ceci’s tofu is an extraordinary discovery that I came across Chinese internet. I therefore discovered that it is also called Burmese Tofu, as it is a traditional food in that part of the world. At a more careful exam, I also found it available in a specialized grocery store. I would not say that it is still a common ingredient these days, but it is certainly out there!
He made me think, if soy seeds can make soy tofu, because chickpeas cannot make chickpea tofu? You could ask you why someone would be interested in such a thing, but if you have a persistent soy allergy or an excess of dried chickpeas, you could see this recipe as a cleaver!
How does it taste?
The chickpea tofu certainly does not have a smoother flavor like soy tofu. It maintains more than its character of amidaceous beans and has a consistency slightly more similar to a pasta.
I say, if you can eat the soy basic tofu, it is still the favorite, but for anyone who avoids the soybean-o that like a good experiment in the kitchen to try something new, this is an excellent alternative. It is still rich in proteins and has more fibers!
How to use this chickpea tofu:
This recipe makes equivalent to silk tofu. It is very smooth and soft. Another key difference from soy -based tofu is evident when it comes to cooking it. The chickpea tofu is more delicate and does not resist longer cooking times such as normal tofu. Cook over too high and will start falling into pieces.
Having said that, you can cook it until it warms up and then serve it. This chickpea tofu works well for cold tofu dishes, such as our spicy cold tofu and the tofu avocado salad.
It is not firm enough to use in frittes, however, unless you regulate this recipe to make the tofu extra stopped. Since the chickpea tofu is “formed” by its starch, the longer I cook it to reduce the water content, the more solid the final result becomes the more solid. Cooking times range from 8-20 minutes using medium-low heat.
Recently, Bill’s Mapo Tofu Mapo using the Chickpea version and was very good! Having said that, he did not cook the tofu for a long time, letting him warm. I also prepared the miso soup, adding it at the end and, once again, he resisted well.
How to do the chickpea tofu?
You have to start with dry chickpeas (the chickpeas cooked and ready to eat out of the can do not work).
Although this may already have already disappointed some of you, this recipe requires only water and dry chickpeas, unnecessary additives!
After immersing, the chickpeas merge and then separate the liquid from the pulp. You will also need a tissue strictly Cotton bag in GarnelloWhich is a must to separate the chickpea liquid from the pulp. That chickpea liquid therefore solidifies after being cooked, forming a block of tofu once cooled.
We get to the recipe!
Instructions for chickpea tofu recipes
Rinse the dry chickpeas in a colander. Add them to a bowl and cover with 2 inches of water. Immerse yourself during the night in the refrigerator.
The next day, drain and transfer the chickpeas to a blender together with 2 cups of fresh water. Before merged the chickpeas, prepare a gauze bag inside a large bowl. Now, mix the chickpeas until totally smooth. For reference, in my Vitamix blender, I said the chickpeas at speed 8 for 1 minute.
Immediately pour the chickpea puree into the gauze bag. The bean starch is rapidly deposited. If you let it rest for more than 30 seconds, pulsate the liquid in the blender to redistribute the liquid and the solids.
Filter the liquid from the gauze bag, tightening with your hands to get every drop of liquid. Put aside the chickpea pulp.
Transfer the chickpea liquid to an average pot. Set it over medium heat -alto and heat up to see small bubbles around the edge of the pot. Reduce the medium heat and cook for 6-8 minutes, stirring constantly until the liquid thickens in a thick consistency similar to the sauce that covers the back of a spoon. The entire cooking process lasts about 10-12 minutes.
Next, you immediately transfer the cooked liquid to a heat -resistant container, ideally something that will produce a tofu block shape.
Cover and cool lightly before moving to the refrigerator during the night for the set.
The next day, turn the Tofu container on a flat plate. It should come out very easily and is ready for use!
Chickpea tofu
In this recipe, I show you how to transform the chickpeas into tofu! The resulting chickpea tofu is an excellent alternative for anyone with a soy allergy!
Serves: 4
Prep: 12 hours
Cooked: 15 minutes
Total: 12 hours 15 minutes
Instructions
-
Rinse the dry chickpeas in a colander. Add them to a bowl and cover with 2 inches of water. Immerse yourself during the night in the refrigerator.
-
The next day, drain and transfer the chickpeas to a blender together with 2 cups of fresh water. Before merged the chickpeas, prepare a gauze bag inside a large bowl. Now, mix the chickpeas until totally smooth. For reference, in my Vitamix blender, I said the chickpeas at speed 8 for 1 minute.
-
Immediately pour the chickpea puree into the gauze bag. The bean starch is rapidly deposited. If you let it rest for more than 30 seconds, pulsate the liquid in the blender to redistribute the liquid and the solids.
-
Filter the liquid from the gauze bag, tightening with your hands to get every drop of liquid. Put aside the chickpea pulp. Transfer the chickpea liquid to an average pot. Set it over medium heat -alto and heat up to see small bubbles around the edge of the pot. Reduce the medium heat and cook for 6-8 minutes, stirring constantly until the liquid thickens in a thick consistency similar to the sauce that covers the back of a spoon. The entire cooking process lasts about 10-12 minutes.
-
Next, you immediately transfer the cooked liquid to a heat -resistant container, ideally something that will produce a tofu block shape. Cover and cool lightly before moving to the refrigerator during the night for the set.
-
The next day, turn the Tofu container on a flat plate. It should come out very easily and is ready for use!
Nutritional facts
Calories: 91Kcal (5%) Carbohydrates: 15G (5%) Protein: 5G (10%) Fat: 2G (3%) Saturated fat: 0.2G (1%) Polynsaturo fat: 1G Monolysatuine fat: 0.3G Sodium: 12mg (1%) Potassium: 219mg (6%) Fiber: 4G (16%) Sugar: 3G (3%) Vitamin A: 17Iu Vitamin C: 1mg (1%) Soccer: 30mg (3%) Iron: 2mg (11%)
Faq
This tofu will remain for 1 week in the refrigerator, stored immersed in cold water. Change the water to alternate days to keep it fresh.
Similar to when preparing soy milk, you will finish with a lot of bean pulp with this chickpea tofu. My advice is not to throw it away: you can use it in recipes such as my winter vegetable soup or even in morning oatmeal as a thickening agent. It thickens really beautifully!
