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No-Soy Tofu By Athena Hessong
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| Difficulty: Moderate Instructions Things You'll Need | |
| 1 cup | garbanzo bean flour |
| 5 cups | water |
| Whisk | |
| 2 2-qt. | bowls |
| Colander | |
| Cheesecloth | |
| Ladle Large 3-qt. saucepan | |
| Cooking spray | |
| 1/2 tsp. | salt |
| 1/4 tsp. | turmeric |
| 1/4 cup | cornstarch |
| 1 cup | water |
| 6 x | 4-inch loaf pan |
Knife
1
Whisk together the bean flour and water in one of the 2-qt. bowls. Refrigerate for 12 hours.
2
Line a colander with several layers of cheesecloth and place over the second 2-qt. bowl.
3
Ladle 2 cups of the bean flour and water mixture into the colander to strain slowly. Press the back of the ladle to force the mixture through.
4
Repeat the straining with the remaining 4 cups of mixture, filling the cheesecloth-lined colander with only 2 cups at a time of the liquid.
5
Let the strained mixture rest and settle for three to four hours.
6
Spray the inside of a saucepan with cooking spray.
7
Gently scoop up the top 1 cup of the strained bean and water mixture and discard.
8
Pour the remaining strained liquid into the saucepan, leaving behind the chickpea flour solids at the bottom of the bowl. Add the salt and turmeric.
9
Bring the mixture to a boil over medium-high heat and simmer for 40 minutes.
10
Whisk 1/4 cup cornstarch into 1 cup water. Add this into the boiling bean-flour mixture.
11
Return the contents of the pot to a boil and cook for 1 minute longer until thickened.
12
Line the loaf pan with cheesecloth and pour the liquid bean-curd mixture into the pan.
13
Let the chickpea tofu stand in the loaf pan overnight.
14
Turn the pan upside down, remove the cheesecloth, and slice. Use as you would tofu in any recipe.
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