Soy-free Chickpea / Burmese Tofu Recipe.
-------------------------------------------------------------------------------------------
Ingredients

1cup of dried chickpeas
2Cups of water

Directions...

1: Soak the chickpeas overnight and place the chickpeas into a strainer or colander and rinse them under cold water.
2: Pour the chickpeas and 2 cups water in a blender.
3: Pour the chickpea mixture into a strain bag and strain well.
4: Add the liquid into the pan then heat it until it thickens.
(Bring to a boil while constantly stirring. Then turn the heat down(medium/low heat) liquid will start to thicken.Heat for 20-30min until thick. Keep whisking until thick! :)
5: Pour into a tofu box or glass container.
6: Let tofu sit for 1-2hours.

*Chickpea tofu will keep for about 3-5 days in a clean container (airtight) in the fridge.
*This is a silken soft tofu. Silken tofu can be served cold, warm or hot.
It goes well with miso, soy sauce or even pink salt:) Cut them up and drop into a salad or cooked dishes or soup.
*If you would like to sautee chickpea tofu, I'd recommend to add some pulp when you heat.
*Chickpeas contain starches so no need to add coagulation :)

-------------------------------------------------------------------------------------------

*You can make burgers with left over pulp

Sprout Burger Recipe Video
[ Ссылка ]


-------------------------------------------------------------------------------------------


Facebook: [ Ссылка ]


-------------------------------------------------------------------------------------------

свернуть