The chickpea tofu doesn’t look or taste like normal tofu but you can use it the same way. For people who are allergic to soy, who don’t like soy or just want to reduce their soy consumption this tofu is a real enrichment.
Pan fried chickpea tofu |
Recipe for one cake pan (26 cm x 16 cm x 2 cm)
150
g chickpea flour900 ml water
½ tsp. Salt
neutral oil
Place
the chickpea flour into a big bowl. Then slowly stir in half of the water and
whisk until smooth.
Grease
a baking dish (26 cm x 16 cm) with oil.Now bring the remaining water to a boil in a shallow pot. Turn heat to medium high and carefully pour in the chickpea mixture into the simmering water. Stirring continuously until the mixture has thickened and is glossy, about 8 minutes.
Pour immediately into the prepared baking dish and let completely cool. The longer it sits, the more water will drain out and the firmer the tofu will get.
When the tofu is ready to consume you can cut it into cubes and fry in a non-stick pan with a little oil.
Chickpea tofu ready to use |
If you like your tofu in various flavors season the chickpea mixture before cooking. For example with garlic, bell pepper, basil, curry,…
I highly recommend you to experiment with the tofu so that you get an idea how multifarious it is!
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