My friend Delyn Chow, owner of the Daw Yee Myanmar Café in Monterey Park California, showed me how to make his soy-free tofu. You will absolutely love this tofu made from chickpeas. It’s quick, easy, and tasty! What more could you ask for? Oh yeah, did I mention it’s soy-free?[divider]
Enjoy the recipe courtesy of Delyn!
2 large bowls
Glass or metal storage container
2 cups Besan Flour (also called Gram or Chickpea Flour)
1/2 teaspoon Turmeric
1 teaspoon Salt
5 cups Water
2 Tbsp Oil (I used Canola but any mild flavored oil will work)
Divide the water in half. Put 2.5 cups in your large bowl and the other 2.5 cups in your pot to heat on the stove. Add the besan flour, turmeric, and salt to the water in the bowl. Mix well.
Strain the flour mixture through a sieve into your second bowl. Repeat, straining once again back into the first bowl, pushing the mixture through the sieve with the wooden spoon to get out all the lumps.
Add this mixture to the pot of hot water on the stove and stir. It will look very thin at first but keep stirring and you’ll see lumps start to form. As the mixture thickens, add the oil and keep mixing. Stir until the mixture looks smooth and thick. Then pour it into your storage container and smooth the top.
Let the mixture cool for a couple hours. You can use it just like “normal” tofu!