Chickpea Tofu
Introduce
Chef :
Hiroko Liston
Chickpea Tofu
I am lucky to have a good access to a variety of Tofu which I love. If I had no access, I would miss Tofu so badly and try to make it by myself. However, it is not easy to make Tofu from Soy Beans. Chickpea Tofu is easy to make if you have dry uncooked Chickpeas. You don’t need bittern as the Chickpea liquid sets by itself when heated. Do you want to try?
Ingredient
Food ration :
4 to 8 servings
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 5
Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
* Step 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.
* Step 7
Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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