Prep Time: 15 minutes
Cook Time: 5 minutes
My latest culinary find is this recipe for an easy and delicious soy-free tofu. Who knew? I personally am a big fan of the conventional type and don’t have any problems with soy, but I thought I would try this one made from chickpea flour for a change, and I think I prefer it. It has more flavor than the usual type of tofu (it tastes kind of eggy) and a similar texture to the silken kind.
You can use it in just about any recipe where you would use normal tofu. I like to flavor this with black salt (kala namak, available from Asian food stores), which gives it a really authentically eggy flavor. My favorite way to use it is to chop it quite finely and then use it in place of the egg in a vegan version of the classic Chinese egg fried rice dish. I used to miss that recipe a bit, but now I don’t have to!
2 cups of chickpea (gram) flour (also known as besan)
6 cups of water (total)
1 teaspoon of salt, or 2 cubes of vegetable bouillon
¼ teaspoon of turmeric (recommended for flavour and colour, but not essential)
1.) Line a casserole dish or rectangle pan with baking/parchment/greaseproof paper.
2.) Place 4 cups of the water in a large saucepan to boil, and add the vegetable stock or bouillon blocks if using(This gives a strong savory flavor, but you can omit this and just use salt, if you prefer).
3.) While this is boiling, combine the chickpea flour, salt, turmeric, and 2 cups of water, whisking until it is smooth.
4.) When the water in the pan comes to a rolling boil (very important that it is boiling vigorously), carefully stir in the chickpea mixture (Don’t stir in the mix before the water is boiling, or it will not set properly afterwards).
5.) Take the pan off the heat and continue to stir well for at least 5 minutes. The mixture should turn shiny and very thick. If you are using a gas stove, and it does not thicken within a couple of minutes, turn the heat to medium-low, rather than switching it off completely.
6.) Working quickly, pour the mixture into your prepared pan and even it out with a spoon.
7.) Let it cool to room temperature, then chill it in the fridge for an hour.
8.) After it has chilled and firmed, cut it up for ease of storage. Eat it cold, or fried, baked, or however you like it! Can be used in the same ways as conventional tofu. Enjoy!
Store it in the fridge, where it should keep for a week or so. It tends to leach water and get firmer over time. Just drain off the water when you are ready to use it. I also like to press it for awhile before using, to make it extra-firm. You can also freeze it.
Picture courtesy of www.marystestkitchen.com