Two EASY Ways to Make Chickpea Tofu

[@justblase5270]

I love both recipes, but I like the second one even more because you’re not wasting anything. Excellent job.

[@MiloGipsyAura]

You can make falafel balls from leftovers if straining🤷🏻‍♀️

[@Chocopie0078]

Thank you for bringing the burmese chickpea tofu. My favourite tofu. We also eat this chickpea tofu as salad called' chickpea tofu salad' with garlic, a bit soy sauce, cilantro and a bit lime or tamarind juice 🤤

[@gestione_dello_stress]

In north west Italy, where I live, it’s traditional to make “ panissa “ with chickpea flour and water, only it takes quite a long time to make. The traditional way to eat it is cut in short slices and deep fried - super yummy. I chop it and eat it in salads, and it has the same consistency as you tofu from legumes

[@brigittebilodeau8579]

I made the easy one blended the turmeric and salt in the blender , my mixture was very creamy it cooked roughly 6 minutes . I am baking a few cubes for lunch and I will add it to my salad , I will report back . It looks very nice it’s perfectly set , it’s a big saving to make your own and a quick recipe to make at anytime . Thank you

[@rawlr9066]

How did it turn out?

[@brigittebilodeau8579]

So so yummy they are my new favorite @@rawlr9066

[@BigSisDoula]

Please share update

[@alexngreta]

@@rawlr9066I quadrupled the recipe for a 9 x 13 dish and it came out amazingly!

[@timbott22]

I am thrilled to learn there’s a soya bean alternative to tofu. Thanks for this and all the information and effort you’re putting into these and your Instagram posts. What an adventure

[@BakingHermann]

Especially the second version, because you’re using all of the chickpeas 👏

[@edwardward4347]

if you like soya bean alternative tofu's than you mite like the channel 'Mary's Test Kitchen' she has a playlist called "will it tofu" where she tris to make tofu out of deferent legumes and seeds

[@CitiesForTheFuture2030]

Tx for this recipe. The soaking water has probiotics in it & can be used to make cheese & yoghurt. The initial soaking water is also good for plants.

[@annehacker8840]

Glad to see you on KZbin!

[@Nathouuuutheone]

By the way, lentils work perfectly fine for the second method. I have done it twice recently with good results

[@nemo4evr]

Thank you for making this long format, and above all for keeping it simple. Cheers from Canada!

[@Angie_Secret_Squirrel]

Gave this a go yesterday, I was worried it was not going to turn out well because it looked very crumbly in texture, but, it was absolutely lovely!! I rolled the cubes around in some cornflour and then shallow fried, had them with flavoured rice and some Chinese curry sauce, crunchy little tasty cubes of wonder ❤

[@estrellacocina]

Perfect and inteligent explanation of difference between chinese and birmanese tofu, first made of soy bean and second from chick peas. Tks.

[@emilybuttermore]

First recipe of yours I've actually made, it turned out pretty good , the second no waste version, and I used a chunk of turmeric root I had on hand.

[@BakingHermann]

Awesome!! It’s so versatile 👏 a fun way to experiment with different flavours to match the tofu to different cuisines

[@thepositronicman7812]

What was the texture like? I made it and it firmed up ok but when you bite into it it's texture was like bean paste.

[@garythomas738]

Love it!! My fave way is something called kalentika. Then while it’s still warm, add it to toasted bread with harissa. 🤤

[@mac5794]

Isn't it the same as hummus ?

[@garythomas738]

@@mac5794 It's so much better!! All the recipes are basically the same. Here's one from near the top of the search results. I can highly recommend making it! Even better if your local grocer has harissa paste. kzbin.info/www/bejne/jImtfJWLe51giassi=uhVyCd90Uf4XmhV1

[@Anismou69]

U karatika the Algerian sandwich

[@patricetaylor814]

This recipe was delicious. I mixed in it a bbq rub and tossed over it some cornstarch prior to deep frying. Thanks

[@johnthornton4410]

Welcome to KZbin, a much more convenient medium than Facebook for me. I like both recipes and particularly like how you explain why chickpea is a better crop than soyabean.

[@BakingHermann]

Thanks for the feedback! ☺

[@myatthirikyaw3112]

Yes...! I was confusing why most of people called both of them Tofu but We Burmese called this as Tofu and for chinses Tofu, we called them "Pal Pyar". Now, I understand the different between them is just because of ingredients.

[@adieodds]

Congratulations, and so happy that you’re on KZbin now! 🎉 Can’t wait to see longer instructions on our favourite vegan recipes! 🤗🌱

[@BakingHermann]

Thank you! Oh yes, plenty coming up here 🥳

[@kiwifeijoa]

Nice to see both styles of tofu here, both look yum. Have you listened to chickpeas as they soak? After a while they'll start making little crackle sounds as they expand, it's fun to hear the little pop sounds.

[@BakingHermann]

Didn’t know that 🤯

[@DivljoYT]

First time when I soaked them it made me rattled - wtf is going on in my kitchen?!? I can't see anything that is cracking but something is happening! After some time I located the culprit hahahhah And second time also it startled me but I remembered soon enough that chickpeas are doing it!

[@jayvos6226]

Happy you’re on KZbin, especially to be able to see more detailed recipes ( and maybe more of your recent trip to Sicily and Tuscany?).

[@BakingHermann]

Absolutely, I'll upload all of my Sicily & Tuscany episodes here 😊

[@sunflowervol.8857]

Yes I was thinking about the same! 😊

[@phantasticdrago230]

Yass a soy free option!!! Thanks for sharing I cant wait to try it!

[@BakingHermann]

🙏🙏🙏

[@katew4099]

Congrats on your first YT video!! Excited to try this, especially version #2 without any waste (and more fiber). Would love to see simple recipes that don't use that many ingredients. Also interested in seeing your take on Korean banchan, fermentations, pasteis de nata, pizza dough using food processor, vegan cheese, ramen noodles?? Or a series on no or low heat foods to cook during summer.

[@BakingHermann]

Love all the input 😍 thank you!! I’ve got a cashew ferment (my take on vegan cheese) here: bakinghermann.com/all-recipes/cashew-ferment

[@cookingbymanisha]

Fantastic. The way you explain whole process love to try this method immediately and enjoy a Crispy Crispy chick pea Toffu. 👌

[@graphene1487]

I think this has changed how is see all legumes. The potential is endless really. Add a sauce and vegetables and you've got a fantastic meal that omits meat and easy to digest. Thank you for this.

[@tomaskoubek5828]

This is soooooo briliant!!! Especially the second version! Thank you so very much for sharing this. You have made my day

[@maldridge7630]

Welcome to KZbin...keep the videos coming 👍

[@BakingHermann]

Oh I certainly will 👏

[@pattyschwartz5636]

Thank you ! Sehr Froh to see you here on KZbin! Much blessings! ❤️

[@BakingHermann]

Thank you! 🙏

[@JanetPerry-ex4uq]

Congratulations, so happy you're here! I love this recipe!

[@BakingHermann]

Thank you!! ☺️

[@ElianeFidalgo]

Loved the second way of making chickpea tofu 😍Thank you!

[@tobiramasenju5878]

You always have wonderful, easy to follow and no wastage. Underbar 💓

[@spinachtriangle]

Hodmedods 👍 good job giving them the airtime. When i was living in the UK used to get kilos of all my pulses and seeds and flour from them. They are the best.

[@ajhall9718]

I made the yogurt 1st, then made the tofu. I put the pulp into the 2nd way for tofu is setting up now. I think it comes out good the yogurt will be very tawny as I used the water, store bought yogurt and some active cultures that I've has in the freezer just for making yogurt.

[@abundanz]

Excellent I found the chickpea version . This is very interesting. It would be compatible with some middle eastern & Mediterranean flavors too. Even Mexican.

[@zina6581]

I'm just starting my vegan path, and this is a game changer! Thank you!!

[@anpefiseful]

Perfect video. Easy to follow 😊

[@BakingHermann]

Thanks for watching!

[@lawrencemoss4164]

Thank you, that second one worked out perfect for me.

[@BakingHermann]

Awesome! I'm glad to hear that ☺

[@marthadefrank8785]

I really do appreciate you mentioning your measurements

[@airyfairycelt-m2t]

Really good, much better way to make it. Easier on the hands. I like all your tofu recipes.

[@marialia2817]

Love the 2nd version. I shall add Italian seasoning. Danke Schone Maria Micallef Lia from Malta in the Meditterian Sea.

[@LongBranchAlice]

Brilliant! Thank you for showing this. Alice from Long Branch, N.J.

[@katharina456]

How did I not come across your channel before? The recipes are amazing, wirklich wunderbar! 😃😋

[@kimgoller8515]

Thank you for sharing this recipe!

[@ecembilgecolak9679]

It looks amazing, I will try it today =) For the next one, I would like to see a cookie or cake recepie with chickpeas

[@AnitaPaigeKerster]

Came for the recipes, stayed for the good looks and easy listening voice.

[@kapriway4865]

I'm making this right now . . . . We'll see how it comes out. 😊

[@sitaragoonathsingh1106]

Thank you sòooooo much,you have made me truly happy.

[@BakingHermann]

Haha wonderful!!

[@Healingwithzo]

very helpful, thank you

[@gwynnorris2496]

I'd love to see if this works with Hopniss/groundnut, I'd have to learn how long they need to cook though. And my plants didn't get pollinated this year so we didn't get any beans. Will plant some wildflowers that bloom at the same time next time.

[@SanderVanierschot]

Wow that looks great! Have a nice day!

[@raniayacoub1770]

Love the Idea chief Herman! Wow 🎉

[@jojow8416]

GREAT recipe and Oh so EASY. Thank you so much. QUESTION: How long would you suggest this lasts in the fridge and does it freeze??????????

[@juliagracia]

Love your videos and recipes! Many thanks for sharing your knowledge with us ❤

[@Panndiita]

i tried this , and it's super delicious!!! i can air fry it as well

[@healwithsam-zu6hm]

Wonderful recepie

[@BakingHermann]

Thank you!

[@ronniemead805]

GENIUS!

[@anahidkassabian4471]

Wonderful! How about trying jingalov hatz from Artsakh? It's a very basic flatbread stuffed with a mix of greens and herbs, so delicious and natively vegan. 😄

[@66madhat]

Trying the second recipe and can't wait to taste it! Seems more like Polenta than Tofu though.

[@BakingHermann]

It’s Burmese Tofu, very similar to the consistency of Panelle in Italy for example, which is not too far from polenta. Let me know your thoughts 👏

[@TeonetsuShorts]

Hey man. I was looking for a good protein source as we have rules in our to not eat meat and all. This was godsent. Thanks!

[@dbadagna]

Wonderful! I'm going to try it.

[@MyFavourites1]

Wow this is amazing!!! Thank you

[@66madhat]

I tried the no waste method and really loved it! Can it be made with chickpea flour too?

[@BakingHermann]

Absolutely, that’s actually how it’s traditionally done in Myanmar for ‘Burmese Tofu’. Panisse in France and panelle in Italy are also similar!

[@sn232]

@@BakingHermann Do you happen to know how much flour to water to make it? Thank you!

[@BakingHermann]

@@sn232 you can follow this recipe for the tofu: bakinghermann.com/all-recipes/burmese-tofu-and-tohu-thoke-salad?rq=Tohu

[@sn232]

@@BakingHermann Thank you!

[@nudelknoten]

I need to try this asap! ✨

[@BakingHermann]

Let me know if you liked it 🙏

[@piyaornphoomiphak9142]

Thank you so much for the recipe

[@SaiVandhanaDurgam]

I really love your recipes, my husband is a vegan and i am glad i am able to cook him yummy vegan food.I have one question can we pressycook the chikpea for a softer paste and then heat it up

[@island_ireland]

Thank you!

[@Rohandoshi]

👍👍

[@mehenajbinteamin9091]

Awww... I am sooo happy for you.. 🥹 best wishes handsome.. 🎉

[@prabinpandey105]

You are doing great 👍

[@BakingHermann]

Thank you!!

[@daughterofgod777]

I like how your lentil video explains the need to cook beans longer to remove the anti-nutrients but not so much with lentils. My concern is that chickpeas should be cooked longer then what’s done here to really remove those properties. What if we put a cup or so more water when adding it to the pot? It will take longer to thicken because the water needs to evaporate, but wouldn’t that help destroy more anti-nutrients?

[@BakingHermann]

Absolutely, you can do that to be on the safe side. But I never had any issues with this method here

[@BarneyCarroll]

I don’t think this should be a problem. Chickpea falafel operate on a coarser grind from soaked, have less direct heat exposure, and cook for approximately 4 minutes total. My intuition is that Hermanns method is more robust for this concern because the pulses are ground to a paste where the particulates are permeated by heat almost instantly, unlike whole pulses.

[@artombra]

They look yummie! Can you refrigerate the chickpea Tofu?

[@shazam8975ff]

I wish you will grow 1.million subscribers in one year 😊😊😊 we all will support you brother😊😊😊😊❤

[@BakingHermann]

Hero 🙏

[@mamokamika4212]

Vietnamese monks would prepare regular tofu as lightly pan fried until crispy on all sides. Then, roasted some minced lemon grass, red chili lightly seasoned then top the tofu - serve over white rice. Poor man meal - super delicious. I am sure you could try that with legumes tofu.

[@BakingHermann]

That sounds wonderful!

[@knittingnirvana]

Wonderful! Love your recipes! Is it possible to make it with chickpea flour?

[@BakingHermann]

Absolutely! That’s actually how Burmese tofu is traditionally made

[@bonniedavis9076]

Excellent videos

[@maxalmonte14]

I'm so doing this!

[@NiranjanBendre]

Certainly making this and replacing this with paneer in dishes like palak paneeer! 😋 Wunderbar - mast or shandar in colloquial Hindi or adbhut in traditional Hindi

[@gvd-stella]

Complimenti, ottime ricette.

[@kristoferkrus]

Really nice video! Why can you season the unfiltered tofu version however you want but not the version where you filtered out the pulp?

[@Alex-rn1zo]

I love your legume tofu recipes! I wanted to ask how long will it last in the fridge since I like to make big quantitities

[@lolalola2592]

I undercooked the second version because it was too soft inside. I could not throw it away so I decided to bake it at low-medium temperature and it worked too

[@ishtar990]

HELP: I am in love with this idea especially using the various types of legumes. But now I am curious if you make tofu this way can it also be crumbled down as well to use as scrambled eggs or as a type of mince etc?? I know in most cases it looks firm and a rubber type texture. But now I am needing to know flexibility to use it in mince recipes.

[@bellenesatan]

This Burmese tofu is not made by pressing curds; therefore it doesn't have the fracture lines where the curds fused together, and it cannot crumble in a natural way. You can try grating it? Otherwise, try a chinese-style chickpea tofu technique. (Mary's Test Kitchen on KZbin has great recipes for this, using different beans and seeds.)

[@manz_squick]

This recipes rocks

[@rubberthunder]

Amazing!

[@BakingHermann]

Thank you 🙏

[@solertree8653]

I would very much like to know how well this refrigerates and freezes

[@renaselka5380]

Thanks! How long can it be refrigerated? And is it ok to freeze?

[@completebeautyepi-solution6351]

Wunderbar 😁🤣Danke

[@shazam8975ff]

India love you god grace you grow fast😊😊😊😊😊😊😊😊😊❤❤❤❤❤

[@MrGarden8]

Does the water have to be clear or can you use the water that was drained from the chickpeas?

[@marthadefrank8785]

There is an Ethiopian dish that uses yellow split peas. I've been trying to make it Vegan but keep the original flavor as close as possible. It would be wonderful if you could try your hand at it and let me know how it goes

[@maggiea.c3790]

You deserved it Congratulations ❤️❤️❤️❤️👌👌👌🇺🇸

[@evanthomas3778]

Great video. You inspired me to make panelle the other day. How does the texture of that, compare to this chickpea tofu?

[@BakingHermann]

It's very similar actually. Apart from the added ingredients for flavour, the only real difference is that panelle is deep-fried. Both are also very similar to Panisse. If you cut the tofu into sticks and deep-fry it, that's what you'd get ;)

[@evanthomas3778]

@@BakingHermann Ah thanks! I've read that Panisse also has a load of butter in it too. I know you're not the biggest fan of plant butter, but I definitely need to try that out haha.

[@WenaWe]

The second is my best

[@The-Voice-of-Divine]

what is the shelf life...........whether to be refrigerated........for using later on

[@richardlaporte4843]

merci pour la vidéo.

[@suegurney4666]

Do you have a special sauce to go with the chick pea tofu? Thank you for this.

[@huyvlam]

I thought with the first method, you have to let the drained liquid sit for at least 2 hours and skim off the clear liquid then cook only the puree. BTW, it's called Shan tofu in Burma because it originates there.

[@sfr2107]

So the starches settle to the bottom? I've only seen a video with that step once, thanks for the reminder. Now I kinda wanna try all 3 ways to compare them.

[@sabinelinskeseder5600]

With the leftover from the first way, u can make very delicous burger pattys ♡ With celery, basil, flaxseed, lemon balm, garlic, onions, salt and chili/pepper. Absolutly tasty ♡_♡

[@marcsaturnino1041]

❤❤❤❤❤ Danke

[@agneschrismer9946]

Just found you on the shorts video and was excited to see an easier way to .make tofu. Ive had pumfu, which is made.with pepitas and it was very good. Do you think it would be made.the same.way? Same with mung beans, Same way? Thanks. I will subscribe.

[@saitejapulluru9]

You can use the pulp from the first variant to make Chickpea Vada. It is a south Indian lentil fritter. Just flavour it will chilli , garlic , ginger and some curry leaves. Dont forget to adjust the seasoning. They are delicious. Do give them a try. Good day

[@veronicahedstrom8856]

How can or should not you season the tofu? can the seasoning tamper with the tofus texture? The law and wisdom of tofu please♥️