Chickpea Tofu
Chickpea Tofu
Ingredients
- 120 g chickpea flour
- 480 ml water
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
Instructions
- 1
In a medium bowl, combine the chickpea flour, water, salt, and turmeric powder.
⏱️ 2 min
- 2
Whisk the mixture vigorously until it is completely smooth and free of any lumps. Ensure all the chickpea flour is fully incorporated.
⏱️ 3 min
- 3
Pour the smooth chickpea mixture into a non-stick saucepan.
⏱️ 1 min
- 4
Cook the mixture over medium heat, stirring constantly with a whisk or spatula. Continue stirring until the mixture thickens significantly and pulls away from the sides of the pan, resembling a very thick paste or polenta.
⏱️ 10 min
- 5
Immediately pour the thickened mixture into a shallow, heat-proof container (such as a glass dish or loaf pan). Smooth the top with a spatula.
⏱️ 2 min
- 6
Place the container in the refrigerator and chill for at least 2 hours, or until the chickpea tofu is completely firm and set.
⏱️ 120 min
- 7
Once firm, carefully run a knife around the edges of the container, then invert it to release the chickpea tofu. Cut the tofu into desired shapes, such as cubes or slices.
⏱️ 5 min
- 8
Pan-fry the chickpea tofu pieces in a lightly oiled pan over medium-high heat until they are golden brown and crispy on all sides. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Tofu
- 120 g chickpea flour
- 480 ml water
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
Instructions
- 1
In a medium bowl, combine the chickpea flour, water, salt, and turmeric powder.
⏱️ 2 min - 2
Whisk the mixture vigorously until it is completely smooth and free of any lumps. Ensure all the chickpea flour is fully incorporated.
⏱️ 3 min - 3
Pour the smooth chickpea mixture into a non-stick saucepan.
⏱️ 1 min - 4
Cook the mixture over medium heat, stirring constantly with a whisk or spatula. Continue stirring until the mixture thickens significantly and pulls away from the sides of the pan, resembling a very thick paste or polenta.
⏱️ 10 min - 5
Immediately pour the thickened mixture into a shallow, heat-proof container (such as a glass dish or loaf pan). Smooth the top with a spatula.
⏱️ 2 min - 6
Place the container in the refrigerator and chill for at least 2 hours, or until the chickpea tofu is completely firm and set.
⏱️ 120 min - 7
Once firm, carefully run a knife around the edges of the container, then invert it to release the chickpea tofu. Cut the tofu into desired shapes, such as cubes or slices.
⏱️ 5 min - 8
Pan-fry the chickpea tofu pieces in a lightly oiled pan over medium-high heat until they are golden brown and crispy on all sides. Serve immediately.
⏱️ 10 min