Two EASY Ways to Make Chickpea Tofu
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- Опубликовано: 5 июн 2024
- Did you know that you can make tofu out of chickpeas? This is not the traditional type of Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block. Instead, it is similar to Burmese tofu, a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas and therefore naturally soy-free.
We'll use dried chickpeas to make this Burmese-style tofu in two different ways. The first one involves straining the tofu for a more delicate texture, the second one is a little bit quicker and you can flavour it any way you like.
FULL RECIPES
1st Chickpea Tofu: bakinghermann.com/all-recipes...
2nd Chickpea Tofu: bakinghermann.com/all-recipes...
Tohu Thoke (Tofu Salad): bakinghermann.com/all-recipes...
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Chapters:
00:00 Intro
00:32 1st Tofu - Blending Chickpeas
01:45 Coagulating
02:25 Frying the tofu
02:48 2nd Tofu - Blending Chickpeas
03:22 Coagulating
03:48 Frying the tofu
04:00 Comparison
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#tofu #chickpeas #vegan
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Хобби
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/1.gif)
I love both recipes, but I like the second one even more because you’re not wasting anything. Excellent job.
Thank you for bringing the burmese chickpea tofu. My favourite tofu. We also eat this chickpea tofu as salad called' chickpea tofu salad' with garlic, a bit soy sauce, cilantro and a bit lime or tamarind juice 🤤
Thank you for making this long format, and above all for keeping it simple.
Cheers from Canada!
Glad to see you on RUclips!
By the way, lentils work perfectly fine for the second method. I have done it twice recently with good results
Perfect and inteligent explanation of difference between chinese and birmanese tofu, first made of soy bean and second from chick peas. Tks.
I really do appreciate you mentioning your measurements
Gave this a go yesterday, I was worried it was not going to turn out well because it looked very crumbly in texture, but, it was absolutely lovely!! I rolled the cubes around in some cornflour and then shallow fried, had them with flavoured rice and some Chinese curry sauce, crunchy little tasty cubes of wonder ❤
This recipe was delicious. I mixed in it a bbq rub and tossed over it some cornstarch prior to deep frying. Thanks
Love your videos and recipes! Many thanks for sharing your knowledge with us ❤
I think this has changed how is see all legumes. The potential is endless really. Add a sauce and vegetables and you've got a fantastic meal that omits meat and easy to digest. Thank you for this.
Happy you’re on RUclips, especially to be able to see more detailed recipes ( and maybe more of your recent trip to Sicily and Tuscany?).
Absolutely, I'll upload all of my Sicily & Tuscany episodes here 😊
Yes I was thinking about the same! 😊
I am thrilled to learn there’s a soya bean alternative to tofu. Thanks for this and all the information and effort you’re putting into these and your Instagram posts. What an adventure
Especially the second version, because you’re using all of the chickpeas 👏
if you like soya bean alternative tofu's than you mite like the channel 'Mary's Test Kitchen' she has a playlist called "will it tofu" where she tris to make tofu out of deferent legumes and seeds
How did I not come across your channel before? The recipes are amazing, wirklich wunderbar! 😃😋
Congratulations, so happy you're here! I love this recipe!
Thank you!! ☺️
Love the Idea chief Herman! Wow 🎉
Congrats on your first YT video!! Excited to try this, especially version #2 without any waste (and more fiber). Would love to see simple recipes that don't use that many ingredients. Also interested in seeing your take on Korean banchan, fermentations, pasteis de nata, pizza dough using food processor, vegan cheese, ramen noodles?? Or a series on no or low heat foods to cook during summer.
Love all the input 😍 thank you!! I’ve got a cashew ferment (my take on vegan cheese) here: bakinghermann.com/all-recipes/cashew-ferment
I made the easy one blended the turmeric and salt in the blender , my mixture was very creamy it cooked roughly 6 minutes . I am baking a few cubes for lunch and I will add it to my salad , I will report back . It looks very nice it’s perfectly set , it’s a big saving to make your own and a quick recipe to make at anytime . Thank you
How did it turn out?
So so yummy they are my new favorite @@rawlr9066
Please share update
@@rawlr9066I quadrupled the recipe for a 9 x 13 dish and it came out amazingly!
Congratulations, and so happy that you’re on RUclips now! 🎉 Can’t wait to see longer instructions on our favourite vegan recipes! 🤗🌱
Thank you! Oh yes, plenty coming up here 🥳
very helpful, thank you
Welcome to RUclips, a much more convenient medium than Facebook for me. I like both recipes and particularly like how you explain why chickpea is a better crop than soyabean.
Thanks for the feedback! ☺
Thank you ! Sehr Froh to see you here on RUclips! Much blessings! ❤️
Thank you! 🙏
Wow this is amazing!!! Thank you
Thank you, that second one worked out perfect for me.
Awesome! I'm glad to hear that ☺
Wow that looks great! Have a nice day!
Wonderful! I'm going to try it.
It looks amazing, I will try it today =)
For the next one, I would like to see a cookie or cake recepie with chickpeas
Thank you so much for the recipe
i tried this , and it's super delicious!!! i can air fry it as well
This is very similar to Gujarati(Indian) traditional dish make out of Chickpea flour( besan) and thin yogurt. We add spices( can’t help it, brown thing😅), later we cook it kn slow flame till it thicken. Later we applied thin layer on any grease surface and once it cool sown,we cut long thin stripe and roll them. We add dash of tempering of mustard seed and chilli slits . Garnish with cilantro. You can make after gym , then don’t temper. You can solidify same as he did. Indian food is not always chicken tikka or butter chicken. We have lots of food preparations now world knows as Vegan or vegetarian plant protein food.One note, we use all these flours regular basis,so if somebody is making the recipe about please use garlic powder or minced garlic otherwise digestion issue will popup.
First recipe of yours I've actually made, it turned out pretty good , the second no waste version, and I used a chunk of turmeric root I had on hand.
Awesome!! It’s so versatile 👏 a fun way to experiment with different flavours to match the tofu to different cuisines
What was the texture like? I made it and it firmed up ok but when you bite into it it's texture was like bean paste.
GENIUS!
Perfect video. Easy to follow 😊
Thanks for watching!
Welcome to RUclips...keep the videos coming 👍
Oh I certainly will 👏
Love it!!
My fave way is something called kalentika. Then while it’s still warm, add it to toasted bread with harissa. 🤤
Isn't it the same as hummus ?
@@mac5794 It's so much better!! All the recipes are basically the same. Here's one from near the top of the search results. I can highly recommend making it! Even better if your local grocer has harissa paste. ruclips.net/video/VXJKbUF8-SI/видео.htmlsi=uhVyCd90Uf4XmhV1
Excellent I found the chickpea version . This is very interesting. It would be compatible with some middle eastern & Mediterranean flavors too. Even Mexican.
Yes...! I was confusing why most of people called both of them Tofu but We Burmese called this as Tofu and for chinses Tofu, we called them "Pal Pyar". Now, I understand the different between them is just because of ingredients.
Hodmedods 👍 good job giving them the airtime. When i was living in the UK used to get kilos of all my pulses and seeds and flour from them. They are the best.
Thank you!
Brilliant! Thank you for showing this. Alice from Long Branch, N.J.
Yass a soy free option!!! Thanks for sharing I cant wait to try it!
🙏🙏🙏
I need to try this asap! ✨
Let me know if you liked it 🙏
Thank you sòooooo much,you have made me truly happy.
Haha wonderful!!
I'm making this right now . . . . We'll see how it comes out. 😊
GREAT recipe and Oh so EASY. Thank you so much.
QUESTION: How long would you suggest this lasts in the fridge and does it freeze??????????
I'm so doing this!
Came for the recipes, stayed for the good looks and easy listening voice.
Nice to see both styles of tofu here, both look yum. Have you listened to chickpeas as they soak? After a while they'll start making little crackle sounds as they expand, it's fun to hear the little pop sounds.
Didn’t know that 🤯
First time when I soaked them it made me rattled - wtf is going on in my kitchen?!? I can't see anything that is cracking but something is happening! After some time I located the culprit hahahhah
And second time also it startled me but I remembered soon enough that chickpeas are doing it!
This recipes rocks
I made the yogurt 1st, then made the tofu. I put the pulp into the 2nd way for tofu is setting up now. I think it comes out good the yogurt will be very tawny as I used the water, store bought yogurt and some active cultures that I've has in the freezer just for making yogurt.
Complimenti, ottime ricette.
Wonderful recepie
Thank you!
I'd love to see if this works with Hopniss/groundnut, I'd have to learn how long they need to cook though. And my plants didn't get pollinated this year so we didn't get any beans. Will plant some wildflowers that bloom at the same time next time.
I love your legume tofu recipes! I wanted to ask how long will it last in the fridge since I like to make big quantitities
Love the 2nd version. I shall add Italian seasoning.
Danke Schone
Maria Micallef Lia from Malta in the Meditterian Sea.
Excellent videos
Amazing!
Thank you 🙏
I really love your recipes, my husband is a vegan and i am glad i am able to cook him yummy vegan food.I have one question can we pressycook the chikpea for a softer paste and then heat it up
merci pour la vidéo.
Awww... I am sooo happy for you.. 🥹 best wishes handsome.. 🎉
Hey man. I was looking for a good protein source as we have rules in our to not eat meat and all. This was godsent. Thanks!
You are doing great 👍
Thank you!!
Trying the second recipe and can't wait to taste it! Seems more like Polenta than Tofu though.
It’s Burmese Tofu, very similar to the consistency of Panelle in Italy for example, which is not too far from polenta. Let me know your thoughts 👏
They look yummie! Can you refrigerate the chickpea Tofu?
Really nice video! Why can you season the unfiltered tofu version however you want but not the version where you filtered out the pulp?
@BakingHermann what is a good substitute for the tumeric? Was it used for the color, help with the texture, or just the desired flavor?
Wonderful! How about trying jingalov hatz from Artsakh? It's a very basic flatbread stuffed with a mix of greens and herbs, so delicious and natively vegan. 😄
The second is my best
Just found you on the shorts video and was excited to see an easier way to .make tofu. Ive had pumfu, which is made.with pepitas and it was very good. Do you think it would be made.the same.way? Same with mung beans, Same way? Thanks. I will subscribe.
Awesome Aaay
I wish you will grow 1.million subscribers in one year 😊😊😊 we all will support you brother😊😊😊😊❤
Hero 🙏
HELP: I am in love with this idea especially using the various types of legumes. But now I am curious if you make tofu this way can it also be crumbled down as well to use as scrambled eggs or as a type of mince etc?? I know in most cases it looks firm and a rubber type texture. But now I am needing to know flexibility to use it in mince recipes.
This Burmese tofu is not made by pressing curds; therefore it doesn't have the fracture lines where the curds fused together, and it cannot crumble in a natural way. You can try grating it? Otherwise, try a chinese-style chickpea tofu technique. (Mary's Test Kitchen on RUclips has great recipes for this, using different beans and seeds.)
Certainly making this and replacing this with paneer in dishes like palak paneeer! 😋
Wunderbar - mast or shandar in colloquial Hindi or adbhut in traditional Hindi
Do you have a special sauce to go with the chick pea tofu? Thank you for this.
I would very much like to know how well this refrigerates and freezes
I did fresh lead ( or frozen peas ) I would like to see it in your cooking to see how you will make it
Does the water have to be clear or can you use the water that was drained from the chickpeas?
Wonderful! Love your recipes! Is it possible to make it with chickpea flour?
Absolutely! That’s actually how Burmese tofu is traditionally made
Wunderbar 😁🤣Danke
You deserved it Congratulations ❤️❤️❤️❤️👌👌👌🇺🇸
I just made 3 versions of the Burmese Tofu from your videos. I'm wondering about freezing when doing larger batches...
I like how your lentil video explains the need to cook beans longer to remove the anti-nutrients but not so much with lentils.
My concern is that chickpeas should be cooked longer then what’s done here to really remove those properties.
What if we put a cup or so more water when adding it to the pot? It will take longer to thicken because the water needs to evaporate, but wouldn’t that help destroy more anti-nutrients?
Absolutely, you can do that to be on the safe side. But I never had any issues with this method here
I don’t think this should be a problem. Chickpea falafel operate on a coarser grind from soaked, have less direct heat exposure, and cook for approximately 4 minutes total.
My intuition is that Hermanns method is more robust for this concern because the pulses are ground to a paste where the particulates are permeated by heat almost instantly, unlike whole pulses.
If I added other ingredients to the mixture, like blended lima bean, or carrot, would that hurt the consistency one is looking for when preparing it in the pan?
Hi Hermann, would this work with Besan flour?
Great video. You inspired me to make panelle the other day. How does the texture of that, compare to this chickpea tofu?
It's very similar actually. Apart from the added ingredients for flavour, the only real difference is that panelle is deep-fried. Both are also very similar to Panisse. If you cut the tofu into sticks and deep-fry it, that's what you'd get ;)
@@BakingHermann Ah thanks! I've read that Panisse also has a load of butter in it too. I know you're not the biggest fan of plant butter, but I definitely need to try that out haha.
Is it possible to make the quick tofu from purchased hummus flour?
Maybe soak it for an hour or two before cooking?
And if so, what is the ratio between the flour and the water?
How interesting . I want to know how does the tofu store in freezer?
I tried the no waste method and really loved it!
Can it be made with chickpea flour too?
Absolutely, that’s actually how it’s traditionally done in Myanmar for ‘Burmese Tofu’. Panisse in France and panelle in Italy are also similar!
@@BakingHermann Do you happen to know how much flour to water to make it? Thank you!
@@sn232 you can follow this recipe for the tofu: bakinghermann.com/all-recipes/burmese-tofu-and-tohu-thoke-salad?rq=Tohu
@@BakingHermann Thank you!
Is it storable? How many hours can it sustain after making it
Can u use the left over chickpea water when blending the chickpea paste?
India love you god grace you grow fast😊😊😊😊😊😊😊😊😊❤❤❤❤❤
Can you freeze it to change the consistency like soya tofu?
Please could you tell how long do the lentil tofu's remain fresh if kept refrigerated?!
This recipe is made with channa dal in India with some spices and later the cubes are cooked in a curry
Vietnamese monks would prepare regular tofu as lightly pan fried until crispy on all sides. Then, roasted some minced lemon grass, red chili lightly seasoned then top the tofu - serve over white rice. Poor man meal - super delicious.
I am sure you could try that with legumes tofu.
That sounds wonderful!
This works with caned chickpeas, too? I'm blending the aquafaba?
There is an Ethiopian dish that uses yellow split peas. I've been trying to make it Vegan but keep the original flavor as close as possible. It would be wonderful if you could try your hand at it and let me know how it goes
As a question, would canned chickpeas work just as well?
with the 1st method - is this still high protein?
Thanks! The no waste version looks like a panisses recipe, no? Mixing directly the chickpeas instead of using chickpeas flour.