Chickpea Tofu
4 servings
40 minutes
Chickpea tofu is a Japanese plant-based alternative to traditional soy tofu made from chickpea flour. Its origin is linked to the search for alternative protein sources, especially in vegetarian and Asian cuisines. It has a delicate, soft taste with subtle nutty notes enhanced by spices like turmeric, asafoetida, and black pepper. This combination gives chickpea tofu a warm golden hue and a savory aroma. It can be used in soups, salads or fried until crispy. It absorbs sauces and seasonings well, making it a versatile ingredient in cooking. Due to its high nutritional value and rich flavor, chickpea tofu has become popular among food enthusiasts and health-conscious eaters.
1
Mix chickpea flour with salt and spices.
- Chickpea flour: 500 g
- Salt: 20 g
- Turmeric: 3 g
- Asafoetida: 5 g
- Ground black pepper: 3 g
2
Pour in 500 ml of water and mix well with a whisk. Boil 1000 ml of water, then reduce the heat to medium.
- Water: 1.5 glass
- Water: 1.5 glass
3
Gradually pour in the chickpea mixture, stirring gently.
- Chickpea flour: 500 g
4
Cook on low heat, stirring constantly, until thickened (about 10-15 minutes). Pour into the prepared mold and let cool at room temperature.
- Chickpea flour: 500 g