Chickpea Tofu Recipe by cookpad.japan
Cooking Instructions 1 Grind the white sesame seeds with a mortar and pestle or similar utensil. 2 Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve. 3 Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well. Heat over low heat, and mix with a wooden spoon or similar utensil. 4 After stirring for about 20 minutes, it should start to harden into a thick paste. Add the chickpeas from Step 3 and combine until even. 5 Lightly dampen the inside of a container, and pour in the mixture. Wet your hands to even out the surface. Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch). 6 Remove from the container, wet a knife, and cut into desired serving sizes. Try it with wasabi and soy sauce. 1 Grind the white sesame seeds with a mortar and pestle or similar utensil. 1 Grind the white sesame seeds with a mortar and pestle or similar utensil. 2 Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve. 2 Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve. 3 Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well. Heat over low heat, and mix with a wooden spoon or similar utensil. 3 Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well. Heat over low heat, and mix with a wooden spoon or similar utensil. 4 After stirring for about 20 minutes, it should start to harden into a thick paste. Add the chickpeas from Step 3 and combine until even. 4 After stirring for about 20 minutes, it should start to harden into a thick paste. Add the chickpeas from Step 3 and combine until even. 5 Lightly dampen the inside of a container, and pour in the mixture. Wet your hands to even out the surface. Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch). 5 Lightly dampen the inside of a container, and pour in the mixture. Wet your hands to even out the surface. Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch). 6 Remove from the container, wet a knife, and cut into desired serving sizes. Try it with wasabi and soy sauce. 6 Remove from the container, wet a knife, and cut into desired serving sizes. Try it with wasabi and soy sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Easy Pizza with Pancake Mix & Tofu Mulukhiya Chilled Udon with Tempura Crumbs Okara Meatballs with a Thick Ketchup Sauce Peach Compote Peach Compote Tart Buddhist (Vegan) Sesame Tofu Chicken and beef stir fry Traditional Filipino Flan Farmer's Recipe: Bamboo Sprout Menma Sofrito Easy Pizza with Pancake Mix & Tofu Mulukhiya Chilled Udon with Tempura Crumbs Okara Meatballs with a Thick Ketchup Sauce Peach Compote Peach Compote Tart Buddhist (Vegan) Sesame Tofu Chicken and beef stir fry Traditional Filipino Flan Farmer's Recipe: Bamboo Sprout Menma Sofrito