In this intriguing recipe, discover how to transform chickpeas into tofu! The resulting chickpea tofu serves as an excellent alternative for those with soy allergies.
Wait, Did You Say Chickpea Tofu?
Chickpea tofu is a remarkable find that I came across on the Chinese internet. It’s also known as Burmese tofu, a traditional food in that region. Upon further investigation, I discovered it available in specialty grocery stores. While it may not be a common ingredient yet, it is certainly out there!
This got me thinking: if soybeans can be used to make soy tofu, why can’t chickpeas do the same? You might wonder why anyone would be interested in such a recipe, but for those with a persistent soy allergy or an abundance of dried chickpeas, this recipe could be a real lifesaver!
How Does It Taste?
Chickpea tofu has a different texture compared to soybean tofu; it is not as smooth and retains more of its starchy bean character, resulting in a slightly paste-like consistency.
While soy-based tofu is still the preferred choice for those who can consume it, this chickpea alternative is a fantastic option for anyone avoiding soy or looking to experiment in the kitchen. Plus, it’s high in protein and contains more fiber!
How to Use This Chickpea Tofu:
This recipe yields a texture similar to silken tofu, which is very smooth and soft. However, chickpea tofu is more delicate and doesn’t hold up well to prolonged cooking like regular tofu. If cooked at high heat for too long, it may fall apart.
It’s best to cook it just until warmed through. This chickpea tofu is perfect for cold tofu dishes, such as Spicy Cold Tofu and Tofu Avocado Salad.
While it may not be firm enough for stir-fries unless you adjust the recipe for extra firmness, the longer you cook it to reduce the water content, the firmer the end result will be. Cook times can vary from 8 to 20 minutes over medium-low heat.
Recently, Bill made Mapo Tofu using this chickpea version, and it turned out delicious! He simply warmed the tofu without cooking it for too long. I also added it to miso soup at the end, and it held up beautifully.
How to Make Chickpea Tofu?
To begin, you’ll need dried chickpeas (canned chickpeas won’t work for this recipe).
While this may disappoint some, the recipe requires only water and dried chickpeas—no additives necessary!
After soaking, blend the chickpeas and separate the liquid from the pulp using a tightly woven cotton cheesecloth bag. The chickpea liquid will solidify upon cooking, forming a block of tofu once cooled.
Let’s dive into the recipe!
Chickpea Tofu Recipe Instructions
1. Rinse the dried chickpeas in a colander. Place them in a bowl and cover with 2 inches of water. Soak overnight in the refrigerator.
2. The next day, drain the water and transfer the chickpeas to a blender with 2 cups of fresh water. Prepare a cheesecloth bag set inside a large bowl. Blend the chickpeas until completely smooth. For reference, in a Vitamix blender, blend at speed 8 for 1 minute.
3. Immediately pour the chickpea puree into the cheesecloth bag. The bean starch settles quickly. If it sits for more than 30 seconds, pulse the liquid in the blender to redistribute the solids.
4. Strain the liquid from the cheesecloth bag, squeezing to extract every drop. Set aside the chickpea pulp. Transfer the chickpea liquid to a medium pot. Heat over medium-high until small bubbles form around the edges. Reduce heat to medium and cook for 6-8 minutes, stirring continuously until the liquid thickens to a gravy-like consistency that coats the back of a spoon. This process should take about 10-12 minutes.
5. Immediately transfer the cooked liquid to a heatproof container, ideally one that will yield a tofu block shape. Cover and let cool slightly before refrigerating overnight to set.
6. The next day, flip the tofu container onto a flat plate. It should come out easily and is ready to use!
