- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour. |
The fermentation step (leaving the batter to sit overnight) can be skipped if you’re in a rush. But this extra step does improves the flavour, texture and nutritional availability.
This recipe makes a firm tofu that can be used in much the same way as a firm soy tofu. But unlike soy tofu it has a wonderfully smooth, pillowy interior when pan fried or baked, though it can be a little tricky to cook in a one-pot stir fry. Victoria suggests pan frying the tofu separately then tossing it in with the other ingredients at the end.
The tofu can be flavoured with different spices, by incorporating into the batter when cooking it out. So have a play around!
Ingredients
|
Method
|
Comments will be approved before showing up.
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
The firm yet giving nature of roasted squash means it’s able to absorb any flavour you throw at it, in this case a curry paste featuring pineapple and turmeric sauerkraut and coconut chips, resulting in a sweet, spicy dry curry. Nick matches that with a braise of carlin peas.
