If you love tofu but are sensitive to soy, this chickpea tofu is for you! The recipe only calls for 2 ingredients: dry chickpeas and water and is super easy to make. The final result resembles soy tofu and can be used in many dishes!
- 200 g dry chickpeas (~ 1 cup)
- 400 - 500 ml water (~ 1.6 - 2 cups, adjust to make different tofu textures)
- Soak the chickpeas in water for at least 4 hours or ideally overnight. Rinse and drain. After soaking, the chickpeas should expand 3 times.
- In a blender/food processor, blend the chickpeas with water. Use 400 ml for firm tofu and 500ml for a softer texture.
- Use a cheesecloth or strainer to separate the liquid part from the chickpea pulp.
- Heat the chickpea liquid on the stove (medium heat) and mix vigorously until thickened. The more you cook the liquid, the thicker the mixture will be and the firmer the final result will be.
- Pour the mixture into a container, and chill in the fridge for at least 4 hours. The longer you let it set, the firmer the tofu will become.
- When the mixture has firmed up to your liking, transfer it to a plate and cut it into equal-sized pieces. Enjoy like how you would like with tofu.
The tofu keeps well in the fridge for up to 5 days. You can also freeze it to keep longer.
- Soaking Time: 8 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Burmese
Keywords: 2-ingredient, gluten free, soy free, tofu