How to make chickpea tofu or Burmese tofu. It is called chickpea tofu or Burmese tofu. It is a variety of tofu different from the classic one, prepared from soy beans from which soy milk is obtained to be curdled with nigari or lemon juice. Burmese tofu is obtained from dried chickpeas or directly from chickpea flour.
Is called chickpea tofu o tofu burmese. It is a variety of tofu different from the classic one, which is prepared starting from soy beans from which soy milk is obtained to be curdled with nigari or lemon juice. The tofu burmese is obtained from dried chickpeas or directly from chickpea flour.
To prepare the chickpea tofu no coagulating agents are needed. According to a very precise procedure, the chickpea flour is mixed with water. Add only a pinch of salt and a little bit of turmeric in powder.
Il chickpea tofu it has a different texture than traditional tofu. It does not crumble when cut into cubes. You can taste it cold, in salad, or stir-fried with a drizzle of oil. With heat it tends to melt slightly. The advice is to sauté it in a pan with hot oil.
Il tofu burmese it solidifies as it cools and is usually served sliced or diced. But sometimes it is also proposed when it is still creamy and hot, as an accompaniment sauce for cooked vegetables or raw salads. Unlike traditional tofu, it has a characteristic taste due to the use of chickpea flour. If you love chickpeas, this is the alternative tofu for you.
With the indicated ingredients you will get 3 loaves of chickpea tofu from about 400 grams each. Chickpea tofu it can be kept in the refrigerator without problems for three or four days. To obtain smaller quantities, halve the doses of the indicated ingredients.
- 250 grams of chickpea flour
- half a teaspoon of turmeric powder
- a pinch of coarse salt
- 1,5 liters of water
- extra virgin olive oil qb
- a pinch of garlic powder (Optional)
- Preparation Time:
- Cooking time:
- Rest time:
12 hours in the fridge
for 3 loaves
Procedure for preparing chickpea tofu or Burmese tofu
- In a bowl pour little by little 500 milliliters of water cold and 250 grams of chickpea flour. Mix well with a whisk to avoid the formation of lumps. If needed sift the chickpea flour with a colander before using it.
- In a large pot bring 1 liter of water to a boil. Add a pinch of coarse cooking salt and half a teaspoon of turmeric powder. Sometimes chickpea tofu is flavored by adding a pinch of garlic powder (optional ingredient). Once it has boiled, pour the mixture of cold water and chickpea flour into the pot with boiling water that you had previously prepared.
- Keep the medium-low flame and mix with a whisk or a wooden spoon for about 10 minutes or in any case until the mixture begins to thicken and is very creamy and homogeneous.
- Grease one or more ceramic or glass dishes on the bottom and edges with a drizzle of oil. Pour the mixture of water and chickpea flour still hot calculating to obtain a thickness of 1 or 2 centimeters.
- Let it cool for a couple of hours at room temperature and then transfer it to refrigerator your chickpea tofu all day or all night. It will solidify (while still maintaining a fairly soft but not creamy texture) and be easy to extract from the molds that you will have used.
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- You can cut the chickpea tofu into slices or cubes. Serve cold sautéed in a pan. Good preparation!
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