How to Make Chickpea Tofu |Soy-Free Burmese Tofu Recipe скачать в хорошем качестве

How to Make Chickpea Tofu |Soy-Free Burmese Tofu Recipe

Chickpea Tofu (Burmese Tofu) Move over soy, this chickpea tofu has officially taken over my kitchen! High-protein, soy-free, and packed with flavor. Save this recipe and thank me later. Ingredients: 2 cups dried chickpeas (not canned) 7 cups water (blending) 3 garlic cloves, smashed 1 tsp sea salt ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp mushroom seasoning ⅛ tsp black pepper Instructions • Rinse chickpeas thoroughly, then soak them in water with smashed garlic cloves and salt for at least 8 hours or overnight. • Drain and rinse the soaked chickpeas. In batches, add them to a high-speed blender with 3 cups of fresh water. Blend for 2–3 minutes until the mixture is completely smooth and milky. • Using a nut milk bag, cheesecloth, or fine mesh sieve, strain the blended mixture into a bowl. Press out as much liquid as possible. Save the leftover pulp (chickpea okara) for pancakes, falafel, baked goods, or compost. • Skim off the foam from the top of the strained chickpea milk. Stir in garlic powder, onion powder, smoked paprika, black pepper, and mushroom seasoning. Mix well. • Pour the seasoned chickpea milk into a heavy-bottomed saucepan. Cook over medium heat, stirring constantly. After 5–10 minutes, the mixture will thicken into a custard-like or soft polenta consistency. • Immediately pour the thickened mixture into a parchment-lined or lightly greased container or mold. Smooth the top with a spatula or spoon. • Cover with a clean kitchen towel and let it cool at room temperature. Once cooled, transfer to the fridge and chill for 2–4 hours until fully set and firm. • In a small pot, boil water with salt and apple cider vinegar. Let it cool completely before use. • Once firm, slice the tofu in half, then cut into cubes or slabs. To keep it fresh, place it in a container and pour the cooled preserving water over the beanfu. Seal and refrigerate. To use: • Your chickpea tofu is now ready to be pan-fried, sautéed, baked, or added to salads, curries, stir-fries, or grain bowls. It keeps fresh in the fridge for up to 7 days. How to Freeze Chickpea Tofu (Beanfu) Best Method: Let the tofu fully set in the fridge first (at least 4 hours). Slice into desired portions (cubes, slabs, or whole). Wrap each portion in parchment or wax paper to prevent sticking. • Place wrapped pieces into a freezer-safe container or ziplock bag. Label with the date and type (spiced or plain), • Freeze for up to 2 months Texture After Freezing: The texture becomes firmer, chewier, and more porous, perfect for absorbing marinades or sauces • It won't be exactly like soy tofu, but it holds up beautifully in stir-fries, stews, and baking How to Thaw: Place in the fridge overnight for best results. • Or for faster thawing: soak in cold water for 30-60 minutes, changing the water halfway through. After Thawing.. What to Do: Gently press out excess moisture using a clean towel (not as critical as with soy tofu). Toss in seasoning or marinade and pan-fry, air-fry, grill, or bake as usual. Freezing Tips: Don't freeze tofu while it's still warm. It will trap too much moisture and become icy. Avoid freezing in large chunks unless you plan to use it all at once. #tofu #burmesetofu #chickpeastofu #veganrecipes #plantbasedprotein #beanfu #meatlessmeals #homemadetofu #soyfree