Chickpea Silken Tofu

Name: Chickpea Silken Tofu
Ingredients: 100 g dried chickpeas; 300 ml water; sugar syrup; tapioca pearls

Serves 1

Serves 1

Directions

1Soak 100g of dried chickpeas in water overnight.
2Drain the chickpeas after soaking for 10-12 hours until plump.
3Add the soaked chickpeas to a blender.
4Add 300ml of water to the blender with the chickpeas.
5Blend the chickpeas and water until very smooth; ensure there are no lumps.
6Pour the blended mixture into a nut milk bag or cheesecloth over a pot.
7Squeeze out all the liquid, reserving the chickpea milk and the pulp (okara).
8Cook the chickpea milk on medium-low heat, whisking constantly and closely, until it thickens into a pudding-like consistency.
9Pour half of the thickened chickpea mixture into a serving bowl for tofu pudding.
10Pour the remaining mixture into a container and cool it in the fridge for 1 hour to make firm tofu.
11Once cooled, invert the tofu pudding from the bowl onto a plate.
12Serve the tofu pudding with tapioca pearls and sugar syrup.
13Dice the firm chickpea tofu into cubes.
14Add the diced chickpea tofu to a pan with a sauce (ingredients not specified in video).
15Serve the chickpea tofu with rice.

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