It was my turn to host Book Club this month and we read the most incredible book, The Art of Hearing Heartbeats by Jan-Philipp Sendker. I don’t want to give away too much about the book but this unconventional love story will make anyone believe in love. I highly recommend it! Since this beautiful love story is set in Burma, it didn’t take long to get inspired with a unique menu to impress my book club friends. I certainly had to do some online research since I know nothing about Burma and I found the most incredible website called Girl Cooks World. The recipes are unique, the pictures are stunning and you will definitely go on a culinary trip around the world. Since Cate, the founder of Girl Cooks World, has been to Burma, she has quite a long list of recipes that I could try and I had a hard time choosing! But there was something about this homemade tofu made with chickpea flour that really got my attention. I always figured making tofu would be such an ordeal but this recipe is so simple and makes alot of tofu to feed a crowed.
recipe from girlcooksworld.com
2 cups chickpea/Garbanzo Bean flour
2 tsp salt
1/4 tsp ground turmeric
6 cups water, divided
I brought 4 cups of water to a boil in a wide, shallow pot on medium-high heat. I sprayed a 9″x13″ baking dish with cooking spray and set it aside. While the water was heating up, I combined the chickpea flour, 2 cups of water, salt and turmeric in a large bowl. I whisked until smooth.
Once the water was boiling, I gave the chickpea flour mixture another stir to ensure that the mixture hadn’t separated then I slowly poured it into the boiling water while stirring the water with a wooden spoon. I lowered the heat to medium-low and stirred the mixture continuously until it was thick and glossy, around 3-5 minutes.
I poured the mixture into the prepared baking dish and let it cool to room temperature. I then set the mixture in the fridge for at least an hour, or until I was ready to use it.
When I was ready to use the chickpea tofu in a delicious salad, I took it out of the fridge and sliced it into pieces. I didn’t take any pictures of the salad but I’ll tell you what I did…I sauteed the tofu in vegetable oil until brown on all sides then removed from the pan. I added onions, coriander and cumin and sauteed them until caramelized, around 30 minutes. I mixed the onions with the tofu and stirred in fresh chopped parsley.
- 2 cups chickpea/Garbanzo Bean flour
- 2 tsp salt
- ¼ tsp ground turmeric
- 6 cups water, divided
- Bring 4 cups of water to a boil in a wide, shallow pot on medium-high heat.
- Spray a 9″x13″ baking dish with cooking spray and set it aside.
- While the water is heating up, combine the chickpea flour, 2 cups of water, salt and turmeric in a large bowl. Whisk until smooth.
- Once the water is boiling, give the chickpea flour mixture another stir to ensure that the mixture hasn’t separated then slowly pour it into the boiling water while stirring the water with a wooden spoon.
- Lower the heat to medium-low and stir the mixture continuously until it is thick and glossy, around 3-5 minutes.
- Pour the mixture into the prepared baking dish and let it cool to room temperature.
- Set the mixture in the fridge for at least an hour, or until ready to use.