Anyone tried chickpea tofu aka Burmese tofu?

[RubyToogood]

It sounds nice and I'm thinking of having a go at making some. Does it work out well and what can you do with it?

 

[danny la rouge]

Not aware of it. But will subscribe to the thread with interest.

 

[JimW]

What Danny said. All about the garbanzo bonanza.

 

[Silas Loom]

Is it tofu studded with chickpeas, like nougat might be with nuts, or is it something white and blancmange-textured that is made with chickpeas instead of with whatever tofu is extruded from?

 

[danny la rouge]

whatever tofu is extruded from

Tofu is soya bean curd. As I’m sure you knew. I’m assuming chick pea tofu will be chick pea curd.

 

[JimW]

Is it tofu studded with chickpeas, like nougat might be with nuts, or is it something white and blancmange-textured that is made with chickpeas instead of with whatever tofu is extruded from?

It'll be the latter I expect. Standard Chinese tofu is soy beans but there's fermented green bean tofu and some others too. Process broadly the same.

 

[gentlegreen]

I think the Burmese variety includes the carbs and possibly even the fibre whereas traditional tofu is just the protein and the small amount of fat with the carbs and pulp nominally wasted ...

Not to be confused with various Indian confections where large amounts of sugar and sometimes fat are added - like a complementary product to Halva.
Hummus is life.

 

[gentlegreen]

This is probably the most expensive tofu you can make ...

 

[Fez909]

Seems very similar to panisses, which I made after having heard about them recently. I linked a recipe and thoughts here: What new foods have you tried recently?

 

[Fez909]

This is probably the most expensive tofu you can make ...

Looks great, and I love her scientific method. Reminds me of Kenji Lopez-Alt. Cheers for the link!

 

[lazythursday]

It's piss easy to make, I experimented with it years ago. But never really got into it, once made it didn't seem to work as well as normal tofu, hard to fry etc. But I am very much wondering how it might work coated in spices and cornflour etc and put in the air fryer. I shall have another go

 

[starfish]

There is a Brighton based company, Fu Fighters who make a version called Tohu. Had it by accident once and it was very nice. Used to buy it in our local Hisbes before it closed.
I marinated it for a few hours in teryaki & soy then just fry it up.

 

[RubyToogood]

This is probably the most expensive tofu you can make ...

I like her tofu experiments. She does a chickpea tofu which is like a soya one, where you end up with mostly protein, but it's complicated and requires equipment.

She also does a simple Burmese tofu so I'll give that a try when I get round to buying some gram flour that isn't best before end 2019...


It's partly a quest to find a veggie protein that's good in sandwiches and partly my eternal quest for an egg substitute. I'm not that big a fan of soya tofu and thought chickpea would be nicer. The pumpkin one looks good too but faffy.

 

[gentlegreen]

It's partly a quest to find a veggie protein that's good in sandwiches and partly my eternal quest for an egg substitute. I'm not that big a fan of soya tofu and thought chickpea would be nicer. The pumpkin one looks good too but faffy.

The pumpkin one works out ridiculously expensive even if you find a cheap bulk source of seeds ...
I've glanced at a couple of videos where people are DIY-ing egg substitute and they seem to use mung beans.
I'm weird - so raw in sandwiches is the only way I have ever used ordinary tofu ......

 

[gentlegreen]

 

[gentlegreen]

Seems very similar to panisses, which I made after having heard about them recently. I linked a recipe and thoughts here: What new foods have you tried recently?

You've reminded me about socca ... hopefully one day I will be sufficiently physically active to fully indulge my gram flour passions - made me look up all the things you can make on a crepière ...