I have tried twice to make burmese (chickpea) tofu and both times have ended up with a bland, formless sludge. I chalked it up to a bad recipe (here's the one I followed, and pretty much the only one online: http://www.netcooks.com/recipes/Salad...)
Then through the magic of youtube, I saw the procedure tonight and realized that it was exactly as described in the recipe with the exception of them using whole chickpeas to start instead of besan flour.
Does anyone know what I might be doing wrong? I know from eating it at Burmese restaurants that the tofu should be fairly solid, like polenta, but what I've ended up with after draining and cooling in the mold is more like soy tofu: gelatinous and not holding its shape.
Would appreciate any insight you could share, thanks!
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