food

recipe: chickpea tofu

I love tofu and use it in a lot of dishes, but it can be quite expensive and a bit of a faff to prepare, never mind the amount of plastic waste it creates! chickpea (or burmese) tofu is a tasty and versatile alternative which is easy peasy to make at home with just two inexpensive ingredients.

chickpea flour, also known as gram flour or besan, is one of my cupboard staples. I use it in place of wheat flour for ‘cheese’ sauces, for colour and added protein, and it’s my key to perfect onion bhajis and homemade poppadums. it’s around £1.40 for a kilo in supermarkets – make sure you use the world food aisle, though, as western brands tend to mark the price up!

read on for how to make a basic chickpea tofu, followed by some adjustments for recipe ideas!

ingredients:

  • 1/2 cup chickpea flour
  • 1 1/2 cups water

equipment:

  • mixing bowl
  • saucepan
  • fork or small whisk
  • mixing spoon
  • small ceramic or glass dish (I use one of these)

method:

  1. in a pan, heat one cup of the water over a medium heat until softly simmering
  2. whilst the water is heating, whisk together the chickpea flour with the remaining water until smooth
  3. pour the chickpea flour mix into the simmering water and mix well
  4. simmer gently until combined into a thick, sticky paste. stir regularly throughout to make sure the mixture doesn’t stick
  5. transfer the liquid tofu into the dish and leave to cool in the fridge for at least half an hour
  6. once cool, the tofu should easily tip out of the dish in a solid, slightly wobbly block

that’s it! told you it was easy!

read on for some recipe inspiration…

for deliciously crispy salt and pepper tofu, add 1 tsp each of salt, pepper, onion powder and garlic powder to the mixture whilst cooking in the pan. once cooled, slice into thin squares and bake in very hot oil, turning regularly, until crispy and golden. serve with your favourite asian inspired dishes, such as the above mixed veg and wholewheat noodle stir fry.

you can also add half a teaspoon of black salt (kala namak), half a teaspoon of smoked paprika and a teaspoon of garlic powder when mixing, then mash with a potato masher and fry with a tablespoon of plant milk to make delicious vegan scrambled ‘eggs’.

replace 1 tablespoon of the water in the initial chickpea past with liquid smoke and add salt, a teaspoon of maple syrup and smoked paprika, then slice into long, thin strips and grill for delicious tofu bacon.

remember to show me your creations using this tofu using #agentleexistence!

catch you next time,

preview

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