# Any Legume Tofu

A versatile and nutritious Burmese-style tofu made from various legumes, offering a soy-free, waste-free, and plant-based protein source.

- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- non-stick frying pan
- fine sieve
- 500ml 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.

## Source

- Original video: https://youtu.be/4aqx69E9T4A
- Recipe page: https://www.cliprecipe.com/recipe/ce57c5ae-11f4-4ecd-a39f-1c15501e6a00
- Extracted: 2025-05-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt