Any Legume Tofu

Serves 1
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Directions

  1. 1Soak 100 grams of dry green peas in plenty of water overnight (at least 8 hours).
  2. 2Strain the peas through a fine sieve, discarding the soaking water.
  3. 3Add the soaked peas and 250ml of fresh water to a high-speed blender.
  4. 4Blend until completely smooth.
  5. 5Pour the blended mixture into a non-stick frying pan.
  6. 6Season with 1/2 teaspoon of salt and stir well.
  7. 7Turn on the heat and keep stirring until the mixture begins to thicken into a paste.
  8. 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.
  9. 9Transfer the paste to a 500ml mold and smooth out the top.
  10. 10Let it set for around 1 hour, ideally in the fridge.
  11. 11Turn it out and slice it with a knife.
  12. 12Cut into cubes and fry in a non-stick pan with oil and salt.
  13. 13Turn once until crispy
  14. 14Try the same with red lentils.
  15. 15Soak 100 grams of lentils in plenty of water overnight
  16. 16Drain them through a fine sieve.
  17. 17Blend with 250 ml of fresh water until completely smooth
  18. 18Pour the mixture into a non-stick frying pan along with 1/2 teaspoon salt.
  19. 19Cook the liquid until it thickens into a similar paste as before.
  20. 20Pour it into a mold, and let it cool down until set.
  21. 21Now use olive green lentils, following the same procedure.
  22. 22Julienne the ginger.
  23. 23Cut the spring onions into large chunks.
  24. 24Grate the garlic cloves.
  25. 25Thinly slice the chili.
  26. 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.
  27. 27Heat some oil in the pan and add the ginger, spring onions, and garlic.
  28. 28When the garlic smells nice and aromatic, add the sauce and let it cook for a moment.
  29. 29Add the legume tofu, the chilies and toss it to combine.
  30. 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.