Comments on: Genius Chickpea Tofu

By: Cary

Cary — Mon, 13 Sep 2021 17:13:47 +0000

In reply to cordelia. I don't think she knows why so much water is used, because this recipe came from someone else's website.

By: make personality

make personality — Fri, 01 Jan 2021 12:53:59 +0000

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By: Sarah Britton

Sarah Britton — Tue, 25 Aug 2020 15:38:41 +0000

In reply to Minnie Jordan. Hello! Thanks for sharing--this sounds great :)

By: Minnie Jordan

Minnie Jordan — Wed, 19 Aug 2020 16:35:40 +0000

I pan-fried the tofu (I tossed it with a little cornstarch first) and then froze it, and it defrosted really well. After I defrosted it I toasted it under the broiler for a few minutes, and then put it into a curry, and it didn’t dissolve at all! It held its shape completely, even though I boiled it in the sauce , and then left the leftovers in the fridge for a couple days. The frying/toasting/cornstarch combination seemed to really do the trick. I make this all the time, and love adding different spices to it for different recipes!

By: Sarah Britton

Sarah Britton — Thu, 12 Dec 2019 22:24:10 +0000

In reply to Kelly.

HI kelly,

Like I mention in the post, you cannot cook with the tofu really – it becomes too soft, and just falls apart. It sounds like many people have experienced this, so check back through the comments for troubleshooting with this one!

I hope that helps 🙂
Sarah B

By: Kelly

Kelly — Tue, 10 Dec 2019 23:23:44 +0000

Anyone know why my chickpea tofu is always kinda soggy? no matter how little or how much water I use it always sticks to my knife or hands, the outside might dry out and by touchable but the inside is not firm in anyway and just falls apart and turns into slop when I try to cook it

By: Greg

Greg — Fri, 06 Dec 2019 01:03:28 +0000

Let me help everyone at home. I make this at work for a salad topping. This method is going to be way easier, all you need is an immersion blender.

Boil 4 cups water.
Add 2 cups garbanzo flour, whatever spices you would like, and whisk.
Turn to low heat, and use the immersion blender until it is smooth and the raw flour taste is cooked out.
Pour into a mold and let chill 5 or 6 hours.

By: CJ

CJ — Fri, 29 Nov 2019 07:54:39 +0000

In reply to Heather. I make this regularly and this is way too much water. I just take 1 cup of chickpea flour with 1 cup of water, and mix well. Bring two cups of water to a boil and then add in the flour and water combo. Stir till it's thick, and pour into your mold.

By: Heather

Heather — Tue, 14 May 2019 03:51:09 +0000

I found that this recipe had way to much water and Im in dry Colorado! I just made it for the first time and did two extra soaking rounds with tea towels and then put it in the oven on a low temperature for about 40min to dry it out. I also let it sit for the rest of the day (8hrs?) after baking it dry. Now it is super delicious and not a gooey wet chunk. I would recommend making it with less water, or after letting it sit 12 hours taking out an additional 2 cups of water to insure a firm chickpea “tofu” I will be trying it again soon with this variation. Any suggestions other then using less water, anyone else experience this?

By: Bang bang cauliflower stir fry bowls - Life in the South

Bang bang cauliflower stir fry bowls - Life in the South — Fri, 15 Mar 2019 19:44:12 +0000

[…] The tofu can be replaced with chickpea tofu, find the recipe here. […]