Hello.
I would like to share with you a very easy way to make tofu.
This tofu is made from chickpeas, not soybeans.
Once the chickpeas are soaked for a day, the rest can be done in about 15 minutes.
Of course, you need time to cool and set the tofu, but it will do so in about an hour.
So, what is tofu?
Tofu is basically made from soybeans and Nigari. After the soybeans are soaked in water overnight, crushed and boiled, they are strained through a cloth-lined container. The strained liquid is soy milk. The residue on the cloth is Okara. Tofu is completed when the soy milk is mixed with Nigari and allowed to set. It is a very simple process, but it is surprisingly difficult to set the mixture evenly, as the mixture begins to set as soon as the soy milk and Nigari are mixed. Because of the need to be efficient and produce large quantities for the market, the detailed types and methods of making tofu vary from manufacturer to manufacturer, but the mechanism for the production of tofu is basically the same
What is Nigari
Nigari is the liquid that remains after salt is crystallised from seawater. It is named “Nigari” because of its very bitter taste. Its main ingredient is magnesium chloride. When “magnesium chloride” is listed as an ingredient in tofu, it is actually Nigari.
Good news!
This time, you don’t need Nigari
Just chickpeas and water.
Tip for this recipe
Always wash dried chickpeas to remove dust and dirt before soaking them in water as the chickpeas are put in a blender with the water.
Chickpeas taste better if they are soaked in filtered water for a day.
The hardness of the chickpea tofu depends on your preference and 2 cups of water for those who prefer it hard, 3 cups for those who prefer it soft.
It is easier to use a cotton cloth to squeeze the chickpeas through a blender, separating them into chickpea milk and okara (chickpea pulp).
Always stir the chickpea milk while it is simmering over medium heat.
Cook until chickpea milk is custard-like.
When setting the tofu in the refrigerator, do not cover while it is hot as it will sweat and water droplets will enter the tofu.
Once the tofu has cooled to a certain degree, cover it with a lid and allow it to set.
This chickpea tofu is heat-sensitive and should not be cooked.
Chickpea Tofu
Equipment
- 1 Mixser
Ingredients
- 1 cup Dried chickpea
- 3 cup Filtered water
Instructions
- Wash the dried chickpea and soak in 3 cups of filtered water for 1 day.
- Put the filtered water into a blender and mix until white, smooth and creamy.
- Place a bowl under a colander lined with a cotton bag. Pour the into the colander separating the pulp from the chickpea milk.
- Pour the milk into a pot and turn the heat to mid.
- Stir the milk until a custard like consistency.
- Turn off the heat and pour into a takeaway container.
- Place the tofu into the fridge for 2 hours.
- Once cool, cover the container with a lid.
Video
Chickpea Tofu with Avocado and Wasabi topping
Ingredients
- ½ each Chickpea tofu
- ½ each Avocado
- 2 tsp Lemon Juice
- 2 tsp Soy sauce
- ¼ tsp Wasabi tube
- Shiso leaves Garnish
Instructions
- Cut avocado in to bite-sized pieces and put into a bowl.
- Add lemon juice, soy sauce, and wasabi into the bowl and mix well.
- Cut shiso and add as well.
- Slice the tofu and top with the avocado.
Video
Chickpea Tofu Caprese
Ingredients
For Dressing
- 1 tbsp Olive oil
- 4 tsp Lemon juice
- ½ tsp Salt
- A pinch Pepper
For Caprese
- 1 each Tomato
- ½ each Chickpea tofu
- A pinch Salt
- Basil leaves Garnish
Instructions
For dressing
- Put olive oil, lemon juice, salt and pepper into a bowl and mix well. This will be the dressing.
For Caprese
- Remove the tomato core and slice.
- Slice the tofu
- Place alternately the tofu and tomato on a plate.
- Dust a pinch of salt on the tofu and tomato.
- Pour on the dressing and garnish with basil.
Video
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