Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chickpea flour / besan tofu with garlic ginger chilli sauce (vegan 🍃& vegetarian 🍃. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃 is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃 is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook chickpea flour / besan tofu with garlic ginger chilli sauce (vegan 🍃& vegetarian 🍃 using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃:
- Make ready 🌻For Chickpea Tofu:
- Get gram flour / chickpea flour / besan
- Get water
- Take turmeric powder
- Prepare salt
- Take 🌻For Sauce:
- Get ginger grated or mince
- Take garlic minced or finely chopped
- Get finely chopped coriander
- Get oil
- Get soy sauce
- Prepare apple cider vinegar
- Make ready brown sugar
- Prepare chilli flakes
- Make ready 🌻For Topping: 4 Tbsp peanuts chopped (toasted them in frying pan & set aside)
Instructions to make Chickpea flour / besan Tofu with Garlic Ginger Chilli Sauce (Vegan 🍃& Vegetarian 🍃:
- 🌻To make the chickpea tofu: - In a medium saucepan, mix the gram flour, salt and turmeric - Add about a third of the water and mix together with a whisk until smooth with no lumps.
- Stir in the remaining water and whisk until smooth again - Heat the pan on medium heat, and whisk often. At first it may be very foamy, but this will decrease as the mixture thickens.
- Cook for around 10 minutes, until the mixture gets thicker and thicker. It's ready to take off the heat when it's so thick that it starts to cling to the whisk and there's a permanent thin film of batter at the bottom of the pan. - Pour the mixture into a cake pan, or silicon cake mould dish and spread it evenly. Do this quickly, before it cools down and firms up.
- Let the tofu set on a work surface and cool down completely then put in a refrigerator for about an hour until firm and ready to cut - Turn the container upside down onto a chopping board, and you can slice or dice your tofu as required
- 🌻For the sauce: - Mix all sauce ingredients in a bowl and set aside.
- 🌻Frying the tofu: - In a very well heated frying pan, Use a really good non stick or seasoned pan - Heat 2 Tbsp of oil and fry the tofu slices on high heat for about 3-5 minutes. - Don’t try and move the pieces around too much before they have formed a good crust. - Brown tofu on both sides, till golden brown and crisp.
- After turning over, add more oil if needed. Serve the chickpea tofu topped with a generous drizzle of sauce and sprinkle of toasted chopped peanuts with salad or stir-fried. - Enjoy !
- ✅NOTES: - If you don’t use all your tofu immediately, it can be stored in the fridge for 3 days in a covered container. Simply drain away any extra water before using.
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