Whether you’re a tofu fan or not this recipe is for you. This tofu doesn’t taste like tofu made from soya beans but it can be used to replace tofu in most recipes. It’s great if you don’t eat soy for whatever reason or just to have another protein you can use. It’s very quick to make, although it needs time to cool down. The method is practically the same as for polenta “fries”, you just change polenta for chickpea flour. Once you have made it, it lasts a good four to five days in the fridge, ready for when you need it. It can be baked, shallow fried, deep fried or air fried, but it doesn’t freeze well.
Here I shallow fried it until crispy and had it with a little barbecue sauce. Probably the easiest thing to do with it.
You can flavour it with spices. So far I have tried one batch with curry powder. This way is excellent to enjoy on it’s own it didn’t really need any sauce. Then I made two batches with smoked paprika which is a more delicate flavour and went well with the barbecue sauce. I’m thinking the next batch I make will be with garlic powder but I’m sure you could flavour it with all sorts of spices. If you try any that are especially noteworthy let me know in the comments!
If you’re looking for another recipe made with Chickpea flour check out my corn fritters!
Chickpea Tofu
Preparation Time: 5 minutes + cooling time Servings: 4 people Cooking Time: 10 minutes Total: 15 minutes
1 cup chickpea flour
2 cups water
1 tsp salt
1 tsp spices (optional) for example curry powder or smoked paprika
Oil for greasing
Extra virgin olive oil
1. Grease a heatproof dish. I used pyrex. Mine measures 14cm x 18cm x 5cm or 6 x 7in.
2. Mix all the ingredients, except the oil together in a large non stick frying pan or saucepan trying to eliminate any lumps.
3. Turn on the heat, I used high, and whisk constantly. The mixture will thicken and begin to bubble. Turn the heat down a little and continue whisking about 3 more minutes.
4. Using a spatula, immediately transfer the mixture to your greased dish.
5. Leave to cool. Once it’s at room temperature, cover and transfer to the fridge.
6. Leave in the fridge at least 4 hours or up to overnight.
7. Remove from the fridge. Cut into bite sized pieces.
8. Fry in a small amount of extra virgin olive oil until golden on all sides. You may have to work in batches depending on the size of your frying pan.
9. Serve and enjoy!
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