Chickpea flour tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and sets. This recipe makes about 2.5 to 3 cups cubed tofu and can be made with Chickpea flour, pure besan / gram flour, or mixed flour besan. Each of the flours need different amounts of liquid. Chickpea flour is ground finer than white chickpea flour, making it a thicker batter and needing more water to achieve the same consistency as besan batter.
- Chickpea flour/ garbanzo bean flour - Garlic Powder - Turmeric - Cumin or garam masala
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Mix all ingredients in a bowl and whisk until smooth, or use a blender for quick and smooth batter.
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Pour chickpea flour mixture into a deep saucepan, stir continuously, cook for 4-5 mins, tap spoon or spatula to drop mixture, reduce heat to medium low, taste test, adjust salt if needed.
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Pour mixture into prepared loaf pan or parchment, refrigerate for atleast an hour, and slice into cubes. Store in an airtight container for up to 4 days.
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