Chickpea/Yellow Split Pea Flour version (1/2 recipe version)
1 ½ cup rice besan (chickpea) flour/yellow split pea flour
4 ½ cup water
Pinch ground turmeric
½ tsp vegetable oil
½ tsp salt
1 ½ cup rice besan (chickpea) flour/yellow split pea flour
4 ½ cup water
Pinch ground turmeric
½ tsp vegetable oil
½ tsp salt
Utensils
5 qt heavy bottomed pan
Wire whisk (preferably one with a rubber grip handle)
Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups
Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan)
Directions
1. Put the water and besan/yellow split pea flour into a container and stir till combined. Cover container and let sit for 12 hours.
1. Put the water and besan/yellow split pea flour into a container and stir till combined. Cover container and let sit for 12 hours.
2. After soaking, oil pan and mold for tofu. Pour mixture into pan, add turmeric and bring to a boil. Put on moderate heat and stir with a whisk or large spoon for the 15 minutes. The mixture needs to be kept in continuous motion or lumps will form.
3. Once the 15 minutes are up, pour in the sludge from the soaking container and stir over low heat for 5 minutes. The mixture will thicken quickly. Again keep the mixture in continuous motion to prevent lumps from forming.
4. At the end of the 5 minutes, pour the mixture into the mold and place in the refrigerator for 12 hours to set.
5 . When the tofu is set, slice and use as wish.
13 comments:
I'm determined to give this another try and get it to work, I have so much I want to do with this! Thanks for the tutorial :)
Hmmm I wonder if I can get split pea flour here, I tend to have problems with chickpeas too :(
This looks great, thanks for the tutorial as well!
I'm so delighted by this I don't know how to act. This might just be my savior on the days when I'm soy-ed out. Thank you! :)
Rachel & Kate, you are welcome.
Vegetation, glad you are willing to try it again.
I tried it once and it worked however the taste was terrible, like it wasn't cooked or i don't know how to explain the taste and smell. However i didn't leave it soak overnight. would this make any different
Anonymous, don't know why the taste would be bad. I know that Vegetation (over at http://vegesveggiepatch.blogspot.com/2009/03/fun-with-food.html) says that the yellow split pea flour version smells horrible when making it, but doesn't taste that way.
As for the soaking, I think that is so that flour is evenly moistened. It could also be that the soaking does something that we are not aware of occuring, since we are most likely using a westernization of the process they use in Burma. All I can say is to try again and see if the soaking changes it. However, make sure you are using either yellow split pea flour or chickpea flour. You could also just make a half batch, just in case you are worried with wasteing supplies.
Thank you. I'll try it again tonight and let you guys know tomorrow. You know this is my forever favourite food. but i like it with noodle when it'll still warm. have you had the warm, liquidy version?
Haven't tried the warm version, Anonymous, but I do know that is a common way to eat it in Burma. Might have to try it sometime.
i feel stupid, but i am confused as to what you pour in first (to mix & heat) and what you pour in afterwards. is it just the two different layers of the soaking mixture?
hannah, I guess you could look at it that way. What you are doing in the first 15 minutes is reducing the mostly liquid portion of the chickpea flour and water, as well as cooking some of the chickpea flour. The sludge at the bottom, which is mostly chickpea flour, is used to thicken the entire mixture. It should be mostly flour, and very little liquid. Think of the sludge as the stuff that does not easily pour out of the container when you first pour the mixture into the pan.
Does any of that help?
Any recipe ideas? Came out good, just wonder if I should use it like normal tofu or if you had some good ideas?
Anonymous, this doesn't work like normal tofu. However, it will work in stir fries, just cook it before you add any sauces. It will also work in scrambles apparently, though I have not had much success in that. You can't marinate it, which is a major shortcoming. If you click the Burmese Tofu link under Labels, you can see what I have done.
thank you, I made a quick scramble with it and onion and garlic and it came out good, gets a little mushy but not in a bad way. I checked out the other ways you have made it and look forward to trying some of those.
Shawn
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