Searching for a soy free tofu? This vegetarian Burmese Chickpea Tofu (additionally called shan tofu) is a simple custom made tofu formula to make which is a sound and delightful wellspring of protein.
Tofu is produced using bean curd, be that as it may, Burmese tofu is produced using excellent nutty chickpea flour. Additionally called chickpea tofu or shan tofu, it is more like polenta than tofu, as I'll clarify.
Chickpea flour is whisked together with water and salt and added to a pan of bubbling water and raced until thick and gleaming. At that point it is filled a skillet to set.
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Ingredients
- 1 cup chickpea flour garbanzo bean flour / besan flour
- 1 tsp salt
- 1/4 tsp ground turmeric optional
- 3 cups water divided
- neutral flavoured oil such as canola, sunfower (safflower)
Instructions
- Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 1/2 cups of water and whisk until smooth.
- Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
- Bring the remaining 1 1/2 cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
- Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
- Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.
For more detail : bit.ly/2OGEelE
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