Any Legume Tofu
Serves 1
Directions
- 1Soak 100 grams of dry green peas in plenty of water overnight (at least 8 hours).
- 2Strain the peas through a fine sieve, discarding the soaking water.
- 3Add the soaked peas and 250ml of fresh water to a high-speed blender.
- 4Blend until completely smooth.
- 5Pour the blended mixture into a non-stick frying pan.
- 6Season with 1/2 teaspoon of salt and stir well.
- 7Turn on the heat and keep stirring until the mixture begins to thicken into a paste.
- 8Reduce the heat to low and continue stirring the paste for another 2-3 minutes, until it sticks to the spatula and barely moves when you tilt the pan.
- 9Transfer the paste to a 500ml mold and smooth out the top.
- 10Let it set for around 1 hour, ideally in the fridge.
- 11Turn it out and slice it with a knife.
- 12Cut into cubes and fry in a non-stick pan with oil and salt.
- 13Turn once until crispy
- 14Try the same with red lentils.
- 15Soak 100 grams of lentils in plenty of water overnight
- 16Drain them through a fine sieve.
- 17Blend with 250 ml of fresh water until completely smooth
- 18Pour the mixture into a non-stick frying pan along with 1/2 teaspoon salt.
- 19Cook the liquid until it thickens into a similar paste as before.
- 20Pour it into a mold, and let it cool down until set.
- 21Now use olive green lentils, following the same procedure.
- 22Julienne the ginger.
- 23Cut the spring onions into large chunks.
- 24Grate the garlic cloves.
- 25Thinly slice the chili.
- 26Make a sauce with 2 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of mirin and 1 teaspoon of sesame oil.
- 27Heat some oil in the pan and add the ginger, spring onions, and garlic.
- 28When the garlic smells nice and aromatic, add the sauce and let it cook for a moment.
- 29Add the legume tofu, the chilies and toss it to combine.
- 30Serve it with a little bit of chopped coriander and some toasted sesame seeds.
Ingredients
- 100 grams dried green peas
- 0 plenty water (for soaking)
- 250 milliliters fresh water
- 0.5 teaspoon salt
- 0 oil
- 100 grams red lentils
- 0 plenty water
- 250 milliliters fresh water
- 0.5 teaspoon salt
- 0 oil
- 100 grams olive green lentils
- 0 plenty water
- 250 milliliters fresh water
- 0.5 teaspoon salt
- 0 oil
- 20 grams ginger (julienned)
- 8 spring onions (cut into large chunks)
- 3 cloves garlic (graded)
- 1 chili (thinly sliced)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 0 little bit chopped coriander
- 0 toasted sesame seeds
Equipment
blendernon-stick frying panfine sieve500ml mold
Tips
- soak the legumes for at least 8 hours
- Non-stick frying pan is your best choice here.
- If it hasn't set properly, then your piece might still be raw and you should not eat the tofu. Instead, cook it a little longer with a bit more water and try again.
- You can find the recipe in the description below.
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