Chickpea Tofu
Smooth, creamy homemade chickpea tofu made with just dried chickpeas and water! No soybeans or coagulants needed. Enjoy it sweet with brown sugar boba or savory with a flavorful chili garlic sauce.
Equipment
- High-speed blender or soy milk maker
- Nonstick saucepan (for stovetop method)
- fine mesh strainer
- Silicone spatula
- Small bowls or food storage containers (for molding)
- Measuring cups or kitchen scale
Ingredients
- 100 g dried chickpeas (about 200 g after soaking)
- 500 g water (500g water for stovetop method; OR 400g water for soy milk maker method)
- 30 g raw skinless peanuts or raw walnuts (optional)
Sweet Topping (Optional)
- ¼ cup Cooked tapioca pearls
- ¼ cup Brown sugar syrup
Savory Sauce (Optional)
- 1 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 2 Thai chili peppers chopped
- 1 tbsp minced garlic
- 2 tbsp chopped green onions
- 2 tbsp vegetable oil
Instructions
Make the Chickpea Tofu
- Soak 100 g dried chickpeas in plenty of water overnight (8–12 hours). Drain and rinse. You should have approximately 200 g soaked chickpeas.
Stovetop Method:
- Add the soaked chickpeas (and optional peanuts or walnuts) to a high-speed blender. Pour in 500 g water and blend until smooth.
- Pour the mixture through a fine-mesh strainer. Squeeze out as much chickpea milk as possible and discard the coarse pulp.
- Transfer the strained chickpea milk to a nonstick saucepan. Heat over medium-low heat, stirring constantly. Once it begins to bubble gently, reduce the heat to low and continue cooking and stirring for about 15 minutes, until thick, smooth, and fully cooked.
- Pour the thick mixture into small bowls or containers. Let cool slightly, cover, and refrigerate for at least 3 hours until completely set.
- Gently loosen the edges and turn the tofu out onto a plate. Slice or cube as desired.
Soy Milk Maker Method:
- Add 200 g soaked chickpeas, optional 30g peanuts or walnuts, and 400 g water to a soy milk maker.
- Select the Soy Milk mode and let the machine automatically blend and cook the mixture.
- Pour into molds and refrigerate for at least 3 hours until set.
Sweet Serving Option
- Cut the chilled chickpea tofu into small cubes. Transfer to a bowl and top with cooked tapioca pearls and brown sugar syrup.
Savory Serving Option
- Place the chilled chickpea tofu in a shallow bowl. Use a drinking straw to poke several holes into the surface.
- Mix soy sauce, black vinegar, sugar, sesame oil, and salt. Pour the sauce over the tofu.
- Top with chopped Thai chili peppers, minced garlic, and green onions.
- Heat 2 tbsp vegetable oil until very hot and just beginning to smoke. Carefully pour over the aromatics to release their fragrance. Serve immediately.
Video
Notes
Water ratio: Use 500 g water for stovetop cooking or 400 g for a soy milk maker, since less water typically evaporates during the automatic cooking cycle.
Texture: A soy milk maker can produce a smoother, more delicate texture. Results vary by machine.
Optional nuts: Peanuts or walnuts add a richer, nuttier flavor but can be omitted.
Cooking: Make sure the chickpea mixture is thoroughly cooked and thickened before chilling.
Storage: Refrigerate in an airtight container for up to 3–4 days.
Serving: Add sauces and toppings just before serving for the best texture.
Versatility: You can use this chickpea tofu as a substitute for firm tofu in many of your favorite tofu recipes.