A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy).
INGREDIENTS:
1/2 cup "Raw" Chickpea Flour
1 1/2 cup Water
Pinch of Turmeric
METHOD:
- Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water. Add a pinch of Turmeric powder for colour.
- Heat remaining cup of water over medium heat.
- Add in the Chickpea paste and whisk/stir, scraping sides down.
- When the mixture is boiling and thickened, pour into a pan and let it cool.
- Cut into desired shapes after completely cool.
Ally also states that she often eats it with a Burmese Salad: Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce.
You can even easily avoid a trip and expense of buying chickpea flour! Make your own in a Vitamix or food processor. A pound of dry garbanzo beans from your bulk food supplier will make 3 cups of flour in the Vitamix in a few minutes. Use a sieve to mill the flour (i.e.,separate any chips and lumps from the flour) and store in a mason jar with a lid in the fridge.
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