Chickpea Tofu |
After chilling in the refrigerator, the tohu develops a firm and creamy texture. This recipe yields 2 lbs. of tohu and can be used as a garnish for Mohinga and as the main ingredient in various salads.
2 cups chickpea flour or besan
2 tsp. salt
1/4 tsp. ground turmeric (optional)
2 tsp. salt
1/4 tsp. ground turmeric (optional)
2 + 4 cups water
2 tsp. vegetable oil
Directions:
- Grease two 8" x 8" glass baking dishes with vegetable oil.
- Mix chickpea flour with salt, turmeric and 2 cups water in a large bowl.
- Whisk until smooth and press through a strainer to remove any lumps.
- Bring 4 cups water to a boil in a wide skillet over high heat.
- Turn heat down to medium-high and stir the simmering water while pouring in the batter.
- Lower the heat to medium-low and keep stirring until mixture thickens and appears glossy, for about 5 minutes.
- Pour batter into prepared baking dishes.
- Leave at room temperature until cool then chill in the refrigerator for an hour or longer.
- The longer it sits, the firmer the tohu gets.
- Use in recipes like Burmese Chickpea Tofu Salad or Tohu Thohk.
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