Did you know that you can make tofu out of chickpeas? This is not the traditional type of Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block. Instead, it is similar to Burmese tofu, a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas and therefore naturally soy-free.
We’ll use dried chickpeas to make this Burmese-style tofu in two different ways. The first one involves straining the tofu for a more delicate texture, the second one is a little bit quicker and you can flavour it any way you like.
FULL RECIPES
1st Chickpea Tofu: https://bakinghermann.com/all-recipes/chickpea-tofu
2nd Chickpea Tofu: https://bakinghermann.com/all-recipes/ginger-and-chilli-chickpea-tofu
Tohu Thoke (Tofu Salad): https://bakinghermann.com/all-recipes/burmese-tofu-and-tohu-thoke-salad
EQUIPMENT
My Blender: https://amzn.to/3Xdv554
My Food Processor: https://amzn.to/3ozRL2E
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Chapters:
00:00 Intro
00:32 1st Tofu – Blending Chickpeas
01:45 Coagulating
02:25 Frying the tofu
02:48 2nd Tofu – Blending Chickpeas
03:22 Coagulating
03:48 Frying the tofu
04:00 Comparison
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#tofu #chickpeas #vegan
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