Super Easy Recipe: Chickpea Tofu

What comes to your mind when you think of Japanese food? We assume you would probably answer sushi or
ramen. Of course, they are very famous Japanese food. But we should not forget about soybeans (soya
beans). It has been grown in Japanese since the Yayoi period (300 B.C. to A.D. 300) so we can say
Japanese food cannot do without the beans, also known as “the meat of the field”. Soybeans are used to
make many things such as soy sauce, soymilk, miso, edamame, moyashi bean sprouts, natto (fermented
soybeans), kinako (roasted soybean flour) and TOFU! Nowadays Tofu is easily found at supermarkets in
many countries. However, Japanese people living abroad are concerned that the price is pretty expensive than ones sold in Japan. It would be much better to get daily food for inexpensive price. So some Japanese expats make tofu by themselves. We will introduce the recipe of tofu today. It is very easy, yummy and
recommended for anybody who likes tofu or who wants to give it a try!

Tofu Made with Chickpeas!

Proper ways to make Japanese tofu with soybeans can be very complicated and it takes time. So we make it
with chickpeas instead. With chickpeas, the tofu can be much easier yet so yummy just like ones made with
soybeans. Cheakpea is also known as the name Garbanzo beans.

chickpeas

Ingredients
All you need for the recipe is…
1 Cup of Chickpeas
2 Cups of Water
That’s it!

Method
1. Wash chickpeas well and soak in water overnight. The water does not have to be two cups this time.
Please soak them with adequate amount of water.
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2. Drain and rinse the beans in the next morning. Add the beans and two cups of water in a mixer and blend
until smooth.
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Before blending.

 

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After blending.

 

3. Strain the cream with a cotton cloth. And pour the milk into a pot.
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Squeeze it very well!

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The pulp and the milk

 

4. Heat and stir the milk until it gets thick. It is thin at first but gets thicker as it gets warmer. Make sure to keep stirring otherwise it burns easily.

IMG_6064Stir the milk on low medium heat.

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The milk is getting thicker.

5. Pour the milk into a container and leave it for about 30 minutes to an hour. It is both ok to leave it in a room
temperature or a fridge.

 

6. Ta-da! Eat it as you prefer. The simplest way to enjoy tofu is hiyayakko (cold tofu); to put some bonito flakes and spring onion on top then pour soy sauce (or ponzu, citrus-based sauce). Tofu can be used for many recipes like miso soup, salad or stir-fry.

 

Let’s not waste the pulp (we call it okara in Japanese). Okara Mochi is a chewy snack and much healthier
than ordinary snacks.

Okara Mochi

1. Add okara, starch and a bit of salt in a bowl. Add some water, mix them together and knead until firm.

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2. Mold the mixture into bite-sized oblong shapes.

3. Heat oil in a frying pan and toast the patties until golden brown. When both sides become golden brown,
add some soy sauce and brown sugar into the pan to coat the patties.

4. Wrap the mochi with the cut nori (Japanese seaweed) to finish.

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Hmmm yum yum!

Tofu is great for sweets too. We will try some recipes next time!

Photos: Discovery Japan