Shan Tofu – Chickpea Tofu
by Editorial Staff
Summary
| Prep Time | 7 mins |
| Cook Time | 5 mins |
| Total Time | 27 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g chickpea flour (Gram Flour)
- 1 teaspoon salt
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ coriander powder
- 0.3 teaspoon cumin powder
- 0.3 teaspoon garlic powder
- 2 tablespoon coriander greens
- 200 ml water
- 1 teaspoon sesame oil, dark
Print Recipe
Pin Recipe Instructions
- Brush a small can with the sesame oil and have it ready.
- Mix the dry ingredients and the coriander together. Gradually add water and whisk everything with a whisk. Pour the mixture into a coated pan and bring to the boil over medium heat. Stir constantly with a wooden spoon or spatula until the mixture has a glossy, paste-like consistency. It takes about 5 minutes. Pour the mixture into the prepared tin while it is still hot and smooth it out. Let cool down for 15 minutes.
- The chickpea pie can be used in just as many ways as tofu. Leftovers can be kept in the refrigerator for about 2 - 3 days.
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