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.
Ingredients
- 100 g dried chickpeas
- 300 ml water
- sugar syrup
- tapioca pearls
Equipment
bowlstrainerblendernut milk bag or cheeseclothpotwhiskspatulaserving bowlcontainer
Tips
- This tofu is light and high in protein.
- The chickpea pulp, or okara, can be used to make delicious patties.
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