Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chickpea tofu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chickpea Tofu is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Chickpea Tofu is something which I have loved my entire life. They are fine and they look fantastic.

Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain. The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version.

To get started with this particular recipe, we must first prepare a few components. You can have chickpea tofu using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea Tofu:

1. Prepare 1 cup Dry Chickpeas
2. Prepare 2 & 1/2 cups Water
3. Get *Note: For softer texture, you can add extra 1/2 cup Water
4. Prepare 1 pinch Salt

Chickpea flour tofu is truly a game changer. It is fast and easy to make, and both versatile and delicious to the extreme! Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and silky texture, similar to silken tofu.

Steps to make Chickpea Tofu:

1. Place Dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
2. Drain the water and discard. Place chickpeas in a blender or food processor. Add Water, and blend into fine pulp that can be filtered by the Cheesecloth that you use.
3. Pour the mixture through Cheesecloth and remove the pulp. Squeeze well and get much liquid as you can. *Note: Use the nutrients-packed pulp for cooking.
4. Stir the liquid very well before you pour it into a saucepan. Heat over medium heat, constantly stirring with a wooden spoon, until it is cooked and looks like custard.
5. Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
6. Enjoy with your favourite toppings and sauce. Today I enjoyed with 1/2 Tomato, 1 Spring Onion, 1 teaspoon grated Garlic and 1 teaspoon Soy Sauce.
7. Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.

Stir the chickpeas and tofu into the curry and let them heat through. Ladle the chickpea mixture over the noodles. Tofu is made exactly the same way that paneer, or cheese in general, is made. To make tofu you coagulate soy milk, breaking the suspension Some links on The Curious Chickpea are affiliate links. What You Will Need Place cooled tofu onto a cutting board and slice into cubes.

So that’s going to wrap it up with this special food chickpea tofu recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!