Two EASY Ways to Make Chickpea Tofu

Рет қаралды 129,540

Күн бұрын

Did you know that you can make tofu out of chickpeas? This is not the traditional type of Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block. Instead, it is similar to Burmese tofu, a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas and therefore naturally soy-free.
We'll use dried chickpeas to make this Burmese-style tofu in two different ways. The first one involves straining the tofu for a more delicate texture, the second one is a little bit quicker and you can flavour it any way you like.
FULL RECIPES
1st Chickpea Tofu: bakinghermann.com/all-recipes...
2nd Chickpea Tofu: bakinghermann.com/all-recipes...
Tohu Thoke (Tofu Salad): bakinghermann.com/all-recipes...
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Chapters:
00:00 Intro
00:32 1st Tofu - Blending Chickpeas
01:45 Coagulating
02:25 Frying the tofu
02:48 2nd Tofu - Blending Chickpeas
03:22 Coagulating
03:48 Frying the tofu
04:00 Comparison
(as an Amazon Associate I receive a small commission from affiliate links)
#tofu #chickpeas #vegan
____

Пікірлер: 222

@justblase5270 Жыл бұрын

I love both recipes, but I like the second one even more because you’re not wasting anything. Excellent job.

@MiloGipsyAura 19 күн бұрын

You can make falafel balls from leftovers if straining🤷🏻‍♀️

@chozinthet6366 5 ай бұрын

Thank you for bringing the burmese chickpea tofu. My favourite tofu. We also eat this chickpea tofu as salad called' chickpea tofu salad' with garlic, a bit soy sauce, cilantro and a bit lime or tamarind juice 🤤

@annehacker8840 Жыл бұрын

Glad to see you on KZfaq!

@nemo4evr 10 ай бұрын

Thank you for making this long format, and above all for keeping it simple. Cheers from Canada!

@brigittebilodeau8579 6 ай бұрын

I made the easy one blended the turmeric and salt in the blender , my mixture was very creamy it cooked roughly 6 minutes . I am baking a few cubes for lunch and I will add it to my salad , I will report back . It looks very nice it’s perfectly set , it’s a big saving to make your own and a quick recipe to make at anytime . Thank you

@rawlr9066 5 ай бұрын

How did it turn out?

@brigittebilodeau8579 5 ай бұрын

So so yummy they are my new favorite @@rawlr9066

@BigSisDoula 4 ай бұрын

Please share update

@alexngreta Ай бұрын

@@rawlr9066I quadrupled the recipe for a 9 x 13 dish and it came out amazingly!

@jayvos6226 Жыл бұрын

Happy you’re on KZfaq, especially to be able to see more detailed recipes ( and maybe more of your recent trip to Sicily and Tuscany?).

@BakingHermann Жыл бұрын

Absolutely, I'll upload all of my Sicily & Tuscany episodes here 😊

@sunflowervol.8857 Жыл бұрын

Yes I was thinking about the same! 😊

@estrellacocina 9 ай бұрын

Perfect and inteligent explanation of difference between chinese and birmanese tofu, first made of soy bean and second from chick peas. Tks.

@katew4099 Жыл бұрын

Congrats on your first YT video!! Excited to try this, especially version #2 without any waste (and more fiber). Would love to see simple recipes that don't use that many ingredients. Also interested in seeing your take on Korean banchan, fermentations, pasteis de nata, pizza dough using food processor, vegan cheese, ramen noodles?? Or a series on no or low heat foods to cook during summer.

@BakingHermann Жыл бұрын

Love all the input 😍 thank you!! I’ve got a cashew ferment (my take on vegan cheese) here: bakinghermann.com/all-recipes/cashew-ferment

@Nathouuuutheone 8 ай бұрын

By the way, lentils work perfectly fine for the second method. I have done it twice recently with good results

@juliagracia Жыл бұрын

Love your videos and recipes! Many thanks for sharing your knowledge with us ❤

@JanetPerry-ex4uq Жыл бұрын

Congratulations, so happy you're here! I love this recipe!

@BakingHermann Жыл бұрын

Thank you!! ☺️

@adieodds Жыл бұрын

Congratulations, and so happy that you’re on KZfaq now! 🎉 Can’t wait to see longer instructions on our favourite vegan recipes! 🤗🌱

@BakingHermann Жыл бұрын

Thank you! Oh yes, plenty coming up here 🥳

@timbott22 Жыл бұрын

I am thrilled to learn there’s a soya bean alternative to tofu. Thanks for this and all the information and effort you’re putting into these and your Instagram posts. What an adventure

@BakingHermann Жыл бұрын

Especially the second version, because you’re using all of the chickpeas 👏

@edwardward4347 8 ай бұрын

if you like soya bean alternative tofu's than you mite like the channel 'Mary's Test Kitchen' she has a playlist called "will it tofu" where she tris to make tofu out of deferent legumes and seeds

@suhagishah2958 4 ай бұрын

This is very similar to Gujarati(Indian) traditional dish make out of Chickpea flour( besan) and thin yogurt. We add spices( can’t help it, brown thing😅), later we cook it kn slow flame till it thicken. Later we applied thin layer on any grease surface and once it cool sown,we cut long thin stripe and roll them. We add dash of tempering of mustard seed and chilli slits . Garnish with cilantro. You can make after gym , then don’t temper. You can solidify same as he did. Indian food is not always chicken tikka or butter chicken. We have lots of food preparations now world knows as Vegan or vegetarian plant protein food.One note, we use all these flours regular basis,so if somebody is making the recipe about please use garlic powder or minced garlic otherwise digestion issue will popup.

@raniayacoub1770 9 ай бұрын

Love the Idea chief Herman! Wow 🎉

@pattyschwartz5636 Жыл бұрын

Thank you ! Sehr Froh to see you here on KZfaq! Much blessings! ❤️

@BakingHermann Жыл бұрын

Thank you! 🙏

@marthadefrank8785 3 ай бұрын

I really do appreciate you mentioning your measurements

@katharina456 10 ай бұрын

How did I not come across your channel before? The recipes are amazing, wirklich wunderbar! 😃😋

@patricetaylor814 10 ай бұрын

This recipe was delicious. I mixed in it a bbq rub and tossed over it some cornstarch prior to deep frying. Thanks

@maldridge7630 Жыл бұрын

Welcome to KZfaq...keep the videos coming 👍

@BakingHermann Жыл бұрын

Oh I certainly will 👏

@johnthornton4410 Жыл бұрын

Welcome to KZfaq, a much more convenient medium than Facebook for me. I like both recipes and particularly like how you explain why chickpea is a better crop than soyabean.

@BakingHermann Жыл бұрын

Thanks for the feedback! ☺

@lawrencemoss4164 Жыл бұрын

Thank you, that second one worked out perfect for me.

@BakingHermann Жыл бұрын

Awesome! I'm glad to hear that ☺

@dbadagna 10 ай бұрын

Wonderful! I'm going to try it.

@SanderVanierschot 9 ай бұрын

Wow that looks great! Have a nice day!

@MyFavourites1 5 ай бұрын

Wow this is amazing!!! Thank you

@Healingwithzo 7 ай бұрын

very helpful, thank you

@graphene1487 10 ай бұрын

I think this has changed how is see all legumes. The potential is endless really. Add a sauce and vegetables and you've got a fantastic meal that omits meat and easy to digest. Thank you for this.

@ecembilgecolak9679 10 ай бұрын

It looks amazing, I will try it today =) For the next one, I would like to see a cookie or cake recepie with chickpeas

@Angie_Secret_Squirrel 4 ай бұрын

Gave this a go yesterday, I was worried it was not going to turn out well because it looked very crumbly in texture, but, it was absolutely lovely!! I rolled the cubes around in some cornflour and then shallow fried, had them with flavoured rice and some Chinese curry sauce, crunchy little tasty cubes of wonder ❤

@anpefiseful Жыл бұрын

Perfect video. Easy to follow 😊

@BakingHermann Жыл бұрын

Thanks for watching!

@emilybuttermore Жыл бұрын

First recipe of yours I've actually made, it turned out pretty good , the second no waste version, and I used a chunk of turmeric root I had on hand.

@BakingHermann Жыл бұрын

Awesome!! It’s so versatile 👏 a fun way to experiment with different flavours to match the tofu to different cuisines

@thepositronicman7812 8 ай бұрын

What was the texture like? I made it and it firmed up ok but when you bite into it it's texture was like bean paste.

@garythomas738 10 ай бұрын

Love it!! My fave way is something called kalentika. Then while it’s still warm, add it to toasted bread with harissa. 🤤

@mac5794 7 ай бұрын

Isn't it the same as hummus ?

@garythomas738 7 ай бұрын

@@mac5794 It's so much better!! All the recipes are basically the same. Here's one from near the top of the search results. I can highly recommend making it! Even better if your local grocer has harissa paste. kzfaq.info/get/bejne/jL56fsWGq56Rg30.htmlsi=uhVyCd90Uf4XmhV1

@piyaornphoomiphak9142 4 ай бұрын

Thank you so much for the recipe

@ronniemead805 10 ай бұрын

GENIUS!

@island_ireland 10 ай бұрын

Thank you!

@phantasticdrago230 Жыл бұрын

Yass a soy free option!!! Thanks for sharing I cant wait to try it!

@BakingHermann Жыл бұрын

🙏🙏🙏

@Panndiita 5 ай бұрын

i tried this , and it's super delicious!!! i can air fry it as well

@nudelknoten Жыл бұрын

I need to try this asap! ✨

@BakingHermann Жыл бұрын

Let me know if you liked it 🙏

@LongBranchAlice 9 ай бұрын

Brilliant! Thank you for showing this. Alice from Long Branch, N.J.

@giorgettavecchies6569 10 ай бұрын

Complimenti, ottime ricette.

@healwithsam-zu6hm 10 ай бұрын

Wonderful recepie

@BakingHermann 10 ай бұрын

Thank you!

@sitaragoonathsingh1106 10 ай бұрын

Thank you sòooooo much,you have made me truly happy.

@BakingHermann 10 ай бұрын

Haha wonderful!!

@myatthirikyaw424 10 ай бұрын

Yes...! I was confusing why most of people called both of them Tofu but We Burmese called this as Tofu and for chinses Tofu, we called them "Pal Pyar". Now, I understand the different between them is just because of ingredients.

@abundanz 10 ай бұрын

Excellent I found the chickpea version . This is very interesting. It would be compatible with some middle eastern & Mediterranean flavors too. Even Mexican.

@gestione_dello_stress 12 күн бұрын

In north west Italy, where I live, it’s traditional to make “ panissa “ with chickpea flour and water, only it takes quite a long time to make. The traditional way to eat it is cut in short slices and deep fried - super yummy. I chop it and eat it in salads, and it has the same consistency as you tofu from legumes

@kiwifeijoa Жыл бұрын

Nice to see both styles of tofu here, both look yum. Have you listened to chickpeas as they soak? After a while they'll start making little crackle sounds as they expand, it's fun to hear the little pop sounds.

@BakingHermann Жыл бұрын

Didn’t know that 🤯

@DivljoYT 8 ай бұрын

First time when I soaked them it made me rattled - wtf is going on in my kitchen?!? I can't see anything that is cracking but something is happening! After some time I located the culprit hahahhah And second time also it startled me but I remembered soon enough that chickpeas are doing it!

@kapriway4865 2 ай бұрын

I'm making this right now . . . . We'll see how it comes out. 😊

@maxalmonte14 10 ай бұрын

I'm so doing this!

@CitiesForTheFuture2030 26 күн бұрын

Tx for this recipe. The soaking water has probiotics in it & can be used to make cheese & yoghurt. The initial soaking water is also good for plants.

@rubberthunder Жыл бұрын

Amazing!

@BakingHermann Жыл бұрын

Thank you 🙏

@manz_squick 10 ай бұрын

This recipes rocks

@bonniedavis9076 6 ай бұрын

Excellent videos

@AnitaPaigeKerster 3 ай бұрын

Came for the recipes, stayed for the good looks and easy listening voice.

@richardlaporte4843 7 ай бұрын

merci pour la vidéo.

@ajhall9718 3 ай бұрын

I made the yogurt 1st, then made the tofu. I put the pulp into the 2nd way for tofu is setting up now. I think it comes out good the yogurt will be very tawny as I used the water, store bought yogurt and some active cultures that I've has in the freezer just for making yogurt.

@spinachtriangle 3 ай бұрын

Hodmedods 👍 good job giving them the airtime. When i was living in the UK used to get kilos of all my pulses and seeds and flour from them. They are the best.

@prabinpandey105 11 ай бұрын

You are doing great 👍

@BakingHermann 11 ай бұрын

Thank you!!

@marialia2817 9 ай бұрын

Love the 2nd version. I shall add Italian seasoning. Danke Schone Maria Micallef Lia from Malta in the Meditterian Sea.

@maggiea.c3790 Жыл бұрын

Awesome Aaay

@66madhat 11 ай бұрын

Trying the second recipe and can't wait to taste it! Seems more like Polenta than Tofu though.

@BakingHermann 11 ай бұрын

It’s Burmese Tofu, very similar to the consistency of Panelle in Italy for example, which is not too far from polenta. Let me know your thoughts 👏

@mehenajbinteamin9091 Жыл бұрын

Awww... I am sooo happy for you.. 🥹 best wishes handsome.. 🎉

@MrNobita777-j8z Жыл бұрын

I wish you will grow 1.million subscribers in one year 😊😊😊 we all will support you brother😊😊😊😊❤

@BakingHermann Жыл бұрын

Hero 🙏

@jojow8416 3 ай бұрын

GREAT recipe and Oh so EASY. Thank you so much. QUESTION: How long would you suggest this lasts in the fridge and does it freeze??????????

@user-ld5wu2ov9f 10 ай бұрын

The second is my best

@gwynnorris2496 9 ай бұрын

I'd love to see if this works with Hopniss/groundnut, I'd have to learn how long they need to cook though. And my plants didn't get pollinated this year so we didn't get any beans. Will plant some wildflowers that bloom at the same time next time.

@TeonetsuShorts 6 ай бұрын

Hey man. I was looking for a good protein source as we have rules in our to not eat meat and all. This was godsent. Thanks!

@user-px1zf3id2j 10 ай бұрын

I really love your recipes, my husband is a vegan and i am glad i am able to cook him yummy vegan food.I have one question can we pressycook the chikpea for a softer paste and then heat it up

@Alex-rn1zo 4 ай бұрын

I love your legume tofu recipes! I wanted to ask how long will it last in the fridge since I like to make big quantitities

@maggiea.c3790 Жыл бұрын

You deserved it Congratulations ❤️❤️❤️❤️👌👌👌🇺🇸

@marcsaturnino1041 14 күн бұрын

❤❤❤❤❤ Danke

@completebeautyepi-solution6351 8 ай бұрын

Wunderbar 😁🤣Danke

@NiranjanBendre 9 ай бұрын

Certainly making this and replacing this with paneer in dishes like palak paneeer! 😋 Wunderbar - mast or shandar in colloquial Hindi or adbhut in traditional Hindi

@agneschrismer9946 10 ай бұрын

Just found you on the shorts video and was excited to see an easier way to .make tofu. Ive had pumfu, which is made.with pepitas and it was very good. Do you think it would be made.the same.way? Same with mung beans, Same way? Thanks. I will subscribe.

@anahidkassabian4471 Ай бұрын

Wonderful! How about trying jingalov hatz from Artsakh? It's a very basic flatbread stuffed with a mix of greens and herbs, so delicious and natively vegan. 😄

@alles-und-nichts347 5 ай бұрын

They look yummie! Can you refrigerate the chickpea Tofu?

@knittingnirvana 10 ай бұрын

Wonderful! Love your recipes! Is it possible to make it with chickpea flour?

@BakingHermann 10 ай бұрын

Absolutely! That’s actually how Burmese tofu is traditionally made

@kristoferkrus 2 ай бұрын

Really nice video! Why can you season the unfiltered tofu version however you want but not the version where you filtered out the pulp?

@MrNobita777-j8z Жыл бұрын

India love you god grace you grow fast😊😊😊😊😊😊😊😊😊❤❤❤❤❤

@mamokamika4212 10 ай бұрын

Vietnamese monks would prepare regular tofu as lightly pan fried until crispy on all sides. Then, roasted some minced lemon grass, red chili lightly seasoned then top the tofu - serve over white rice. Poor man meal - super delicious. I am sure you could try that with legumes tofu.

@BakingHermann 10 ай бұрын

That sounds wonderful!

@maggiea.c3790 Жыл бұрын

I did fresh lead ( or frozen peas ) I would like to see it in your cooking to see how you will make it

@daughterofgod777 10 ай бұрын

I like how your lentil video explains the need to cook beans longer to remove the anti-nutrients but not so much with lentils. My concern is that chickpeas should be cooked longer then what’s done here to really remove those properties. What if we put a cup or so more water when adding it to the pot? It will take longer to thicken because the water needs to evaporate, but wouldn’t that help destroy more anti-nutrients?

@BakingHermann 10 ай бұрын

Absolutely, you can do that to be on the safe side. But I never had any issues with this method here

@BarneyCarroll 10 ай бұрын

I don’t think this should be a problem. Chickpea falafel operate on a coarser grind from soaked, have less direct heat exposure, and cook for approximately 4 minutes total. My intuition is that Hermanns method is more robust for this concern because the pulses are ground to a paste where the particulates are permeated by heat almost instantly, unlike whole pulses.

@evanthomas3778 Жыл бұрын

Great video. You inspired me to make panelle the other day. How does the texture of that, compare to this chickpea tofu?

@BakingHermann Жыл бұрын

It's very similar actually. Apart from the added ingredients for flavour, the only real difference is that panelle is deep-fried. Both are also very similar to Panisse. If you cut the tofu into sticks and deep-fry it, that's what you'd get ;)

@evanthomas3778 Жыл бұрын

@@BakingHermann Ah thanks! I've read that Panisse also has a load of butter in it too. I know you're not the biggest fan of plant butter, but I definitely need to try that out haha.

@marie-claudebenazet361 10 ай бұрын

Wow, I just discovered your légume tofu!!! What an original idea! I love all vegan international idéas. Also, anything to promote biodiversity is wunderbar!😂 thank you so much for sharing this!

@renaselka5380 8 күн бұрын

Thanks! How long can it be refrigerated? And is it ok to freeze?

@davidbgreensmith 10 ай бұрын

Their is a third way. You can buy chickpea flour or use your high speed blender to mill your own.

@eXWoLL 5 ай бұрын

That will increase the cost.

@hannahjimmink8113 4 ай бұрын

Yes I was actually looking for that. I have plenty of chickpea flour at home so costs is not a problem.

@leevandyke4562 2 ай бұрын

He did mention its normally made that way

@yumihara14 2 ай бұрын

I've tried this in a Japanese household and it was not a good idea apparently 😅 my mom so mad. Keep saying it's not tofu, but just a pea puree. My big sister is calling me dumb to belive this. My dad is trying to convince me that he liked it. But he only ate 1 little cube 🥲 whole tray with chickpea and lentil keeps in fridge and mom wants throw them and she's like "that's why I'm telling you to stop trying American recipes, their taste buds different they don't eat real foods" 🥲🥲🥲🥲 and to me, yeah.. Since I'm seeing the every part of making tofu even in villages and cities I can say that these are not even close to tofu. You shouldnt call it some. Think of it, if I make a onigiri sandwich and call it Rice hamburger. It's same. And also made my house chaotic 😅 she wasn't this mad since I've tried s'more😹😹😹😹😹😹😹

@tridoshic1688 Ай бұрын

Do you have a recipe for this?

@Rohandoshi 2 ай бұрын

👍👍

@suegurney4666 4 ай бұрын

Do you have a special sauce to go with the chick pea tofu? Thank you for this.

@landra26abcf 9 ай бұрын

@BakingHermann what is a good substitute for the tumeric? Was it used for the color, help with the texture, or just the desired flavor?

@solertree8653 7 ай бұрын

I would very much like to know how well this refrigerates and freezes

@66madhat 11 ай бұрын

I tried the no waste method and really loved it! Can it be made with chickpea flour too?

@BakingHermann 11 ай бұрын

Absolutely, that’s actually how it’s traditionally done in Myanmar for ‘Burmese Tofu’. Panisse in France and panelle in Italy are also similar!

@sn232 10 ай бұрын

@@BakingHermann Do you happen to know how much flour to water to make it? Thank you!

@BakingHermann 10 ай бұрын

@@sn232 you can follow this recipe for the tofu: bakinghermann.com/all-recipes/burmese-tofu-and-tohu-thoke-salad?rq=Tohu

@sn232 10 ай бұрын

@@BakingHermann Thank you!

@jEs-rl5ln 4 күн бұрын

For a cheese - like texture ad a little more of water, salt and nutritional yeast, it's like a Queso Fresco made out of chickpeas

@ashlook2001 2 ай бұрын

How interesting . I want to know how does the tofu store in freezer?

@sreyanshimajumdar9456 10 ай бұрын

This recipe is made with channa dal in India with some spices and later the cubes are cooked in a curry

@ishtar990 8 ай бұрын

HELP: I am in love with this idea especially using the various types of legumes. But now I am curious if you make tofu this way can it also be crumbled down as well to use as scrambled eggs or as a type of mince etc?? I know in most cases it looks firm and a rubber type texture. But now I am needing to know flexibility to use it in mince recipes.

@bellenesatan 6 ай бұрын

This Burmese tofu is not made by pressing curds; therefore it doesn't have the fracture lines where the curds fused together, and it cannot crumble in a natural way. You can try grating it? Otherwise, try a chinese-style chickpea tofu technique. (Mary's Test Kitchen on KZfaq has great recipes for this, using different beans and seeds.)

@taranakiNZL 10 ай бұрын

I just made 3 versions of the Burmese Tofu from your videos. I'm wondering about freezing when doing larger batches...

@cresentiae 3 ай бұрын

Thank you #SaveSoil #Consciousplanet

@MrGarden8 10 ай бұрын

Does the water have to be clear or can you use the water that was drained from the chickpeas?

@marthadefrank8785 3 ай бұрын

There is an Ethiopian dish that uses yellow split peas. I've been trying to make it Vegan but keep the original flavor as close as possible. It would be wonderful if you could try your hand at it and let me know how it goes