Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃
Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chickpea flour / besan tofu with garlic ginger chilli sauce (vegan 🍃& vegetarian 🍃. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃. Vegan Gluten-free Soy-free ! #vegan & #Vegetarian For the sauce: Press the garlic, chop the spring onion, grate the ginger, and mix them with all the other sauce ingredients: soy sauce, rice vinegar, brown sugar, oil and chilli flakes. All you need is chickpea flour, water, a bit of salt and turmeric! You can also add a bit of chilli powder if you like it spicy.

Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃 is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃 is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook chickpea flour / besan tofu with garlic ginger chilli sauce (vegan 🍃& vegetarian 🍃 using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃:
  1. Get 🌻For Chickpea Tofu:
  2. Prepare 1 cup gram flour / chickpea flour / besan
  3. Make ready 4 cups water
  4. Get 1/4 tsp turmeric powder
  5. Make ready 1/2 tsp salt
  6. Take 🌻For Sauce:
  7. Take 4 tsp ginger grated or mince
  8. Take 6 cloves garlic minced or finely chopped
  9. Take 2 Tbsp finely chopped coriander
  10. Take 2 Tbsp oil
  11. Get 1/4 cup (60 ml) soy sauce
  12. Get 1 1/2 Tbsp apple cider vinegar
  13. Take 1 1/2 Tbsp brown sugar
  14. Prepare 1/2 tsp chilli flakes
  15. Get 🌻For Topping: 4 Tbsp peanuts chopped (toasted them in frying pan & set aside)

The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love. The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free alternative to tofu, is that it is also budget friendly too. Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. This tofu is all chickpea: the flour gets combined with salt, turmeric, and water, then cooked with more water until it's "thick as Play-Doh." Then it's poured into an oiled pan to cool.

Instructions to make Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃:
  1. 🌻To make the chickpea tofu: - In a medium saucepan, mix the gram flour, salt and turmeric - Add about a third of the water and mix together with a whisk until smooth with no lumps.
  2. Stir in the remaining water and whisk until smooth again - Heat the pan on medium heat, and whisk often. At first it may be very foamy, but this will decrease as the mixture thickens.
  3. Cook for around 10 minutes, until the mixture gets thicker and thicker. It's ready to take off the heat when it's so thick that it starts to cling to the whisk and there's a permanent thin film of batter at the bottom of the pan. - Pour the mixture into a cake pan, or silicon cake mould dish and spread it evenly. Do this quickly, before it cools down and firms up.
  4. Let the tofu set on a work surface and cool down completely then put in a refrigerator for about an hour until firm and ready to cut - Turn the container upside down onto a chopping board, and you can slice or dice your tofu as required
  5. 🌻For the sauce: - Mix all sauce ingredients in a bowl and set aside.
  6. 🌻Frying the tofu: - In a very well heated frying pan, Use a really good non stick or seasoned pan - Heat 2 Tbsp of oil and fry the tofu slices on high heat for about 3-5 minutes. - Don’t try and move the pieces around too much before they have formed a good crust. - Brown tofu on both sides, till golden brown and crisp.
  7. After turning over, add more oil if needed. Serve the chickpea tofu topped with a generous drizzle of sauce and sprinkle of toasted chopped peanuts with salad or stir-fried. - Enjoy !
  8. ✅NOTES: - If you don’t use all your tofu immediately, it can be stored in the fridge for 3 days in a covered container. Simply drain away any extra water before using.

Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. This tofu is all chickpea: the flour gets combined with salt, turmeric, and water, then cooked with more water until it's "thick as Play-Doh." Then it's poured into an oiled pan to cool. This recipe actually came to me by accident. I was making some tofu and I wanted to add a little spice to the sauce. I tipped the bottle of sambal oelek over my sauce base to add a tiny bit and a whole bunch fell into the sauce.

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