This Chickpea tofu is simple and a perfect alternative to soybean tofu. It can be made in big batches and frozen for months which is much more cost-effective than buying tofu from the store. So far we have used it to make rice paper rolls, stir fry, and even oven-baked on its own (which is our favourite).
Serves: 6-8 people (it makes a lot of tofu, you can half the batch or freeze it)
Prep time: 15 minutes
Chill time: 3 hours
2 cups of chickpea flour
2 teaspoons of fine sea salt
1/2 a teaspoon ground turmeric
6 cups of water
Line a baking pan with parchment paper, we used a 20cmx30cm dish.
In a mixing bowl add the chickpea flour, turmeric, salt and 3 cups of water and whisk until smooth.
In a medium saucepan bring the remaining water to a boil (3 cups.)
Reduce the heat to medium and whisk the chickpea mixture and the boiling water together.
Whisk the mixture constantly for 5-10 minutes until the mixture becomes glossy and thickens so you can create ribbons.
Pour the mixture immediately into the greased pan and smooth out with a spatula.
Let the mixture sit at room temperature for at least an hour or until it gets to room temperature (we left ours out for 2 hours.)
Place your tofu in the fridge for at least 2 hours to firm, the longer you leave it the more firm the tofu will become. We let our set overnight.
Drain the water out of the set tofu before cutting.
Cut your tofu into any shape you want; we did 1-inch cubes.
Enjoy your tofu cold or you can pan fry it or bake the tofu in the oven for 20 minutes at 180C fan-forced.
Store in an airtight container in the refrigerator for up to two weeks (the longer you leave the tofu in the fridge the more firm it will become as water continues to drain off).
Your tofu can last up to a few months in your freezer in an airtight container.
You can experiment by flavouring your tofu mixture by adding spices and herbs.