Earlier I shared another video about how to make Burmese (yellow) tofu at home. That recipe used readymade chickpea flour, which needs to be bought at a store. This one uses whole chickpeas which have been soaked overnight in water.
I actually like this recipe because it may not be easy to find chickpea flour, even at an Indian or Asian store. What you will commonly find is Bengal gram flour which is also called besan. But besan will not make good yellow tofu.
There is still the question of whole chickpeas vs. chickpea flour. Let us see, when Burmese tofu is made using chickpea flour, it hardens better. But not this one. As you will see in this video, even after cooking for 20 to 30 minutes, chickpea tofu remains so soft that you can’t touch it without making a dent in it.
But I think it is worth all the trouble because chickpea tofu is another vegan food option for those who can’t eat tofu made from soybeans. Also, it can be used in a variety of ways. For example, you can turn it into a snack or use it in a curry.
The process of making chickpea tofu is really very simple. Soak one cup of whole chickpeas in water overnight. The next day, blend them with two cups of water. Strain the mixture using a cheesecloth or a nut milk bag to remove any solids and transfer the liquid to a pan.
Heat the liquid for 20 to 30 minutes or until you get the desired consistency. Transfer the semi-liquid mix to a tofu mold and let it sit for 2 hours. Your chickpea tofu is ready.
Video credit: This video comes to you from the Vegetablegohan Youtube channel.