Sweet and Savory “Breaded Tofu” from Chick Peas!

I used to like Tofu until I learned that soybeans naturally contain phytoestrogens, which are plant compounds that can mimic estrogen in the body.

Concerns have been raised about the potential effects of consuming large amounts of soy-based products on hormone levels, particularly in men or individuals with certain medical conditions.

So my wife was delighted to discover that you can easily make homemade “tofu” from chick peas (one of our staples here in Israel).

After she made the tofu, she breaded and fried it and served it with a delicious sweet/savory sauce and a side dish of quinoa. It was AMAZING! I hope it becomes one of our regular dishes.

Trust me, it’s worth trying this, it’s easier than you think.

Sweet and Savory Breaded Tofu

Ingredients

For the Tofu

It looks like and has almost the same texture as soy tofu

• 250 grams (9oz) of dried chickpeas or 500 grams (17.5oz) of soaked chickpeas
• Galilee Green olive oil
• Almond flour (for coating)
• Sesame seeds (to decorate)
• Fresh coriander (to garnish)
• Fresh chives (to decorate)

For the Sauce

• 1/4 cup of silan (or honey)
• 1 teaspoon of tamari  sauce
• 1 tablespoon lemon juice
• 2 tablespoons of wine
• 1 tablespoon of rice vinegar
• ground black pepper
• 1 teaspoon of tapioca flour to thicken
• 6 sliced mushrooms

Directions for the Tofu

1. Soak the chickpeas in plenty of water overnight or for at least 8 hours. Even better if you let them sprout.
2. The next day, drain the chickpeas and pulse them in a food processor to break down slightly. Then add 500 ml of water and blend until smooth.
3. Filter the blended chickpeas through a sieve into a sauce pan and use the back of the spoon to squeeze out as much liquid as possible.  Add 1/2 tsp of salt to the liquid and whisk it in. You will notice that some of the protein has already sunk to the bottom of the pan. Make sure to loosen it with the whisk or it will burn.
4. Bring the liquid to a gentle boil, whisking constantly. Keep simmering for 1 minute, whisking every now and then, until the mixture sticks to the whisk and doesn’t instantly level out when you stir it. When you tilt the pan, the liquid should move slowly. If it feels too runny, just cook it a little longer. Once ready, pour the mixture into a mould and let it set for an hour before using.

Tip: Don’t want the leftover pulp? You don’t need to strain it! Use 100g of chickpeas, soak overnight and add to a blender instead of a food processor. The stronger the blender, the smoother the result (I use my Vitamix). Blend with 250 ml water, then add to a non-stick frying pan along with 1/2 tsp salt, bring to a simmer and cook for at least 10 minutes while stirring constantly with a spatula until thickened. The final tofu will be less refined and a little denser, basically a ‘wholemeal’ tofu, but even healthier and without any waste.

From: https://bakinghermann.com/all-recipes/chickpea-tofu

Directions for Breaded Tofu with Sweet/Savory Sauce

1. Slice the tofu into cubes and transfer to a bowl. Add the almand flour and stir with a spoon to coat the tofu.
2. To make the sauce, put a saucepan over medium heat and add the wine, rice vinegar, soy sauce, lemon juice, silan and sliced mushrooms.
3. Stir, reduce the heat to a minimum and add black pepper. Keep stirring and let it reduce a bit. Lower the fire. Scoop out some of the liquid and add a tablespoon of water to dissolve the teaspoon of tapioca flour.
4. Once dissolved, add it to the sauce and stir constantly until it thickens and then turn off the heat.
5. Place a frying pan on medium heat with the GGOO oil and when it is hot, add the coated tofu cubes and fry.
6. Remove and place on absorbent paper to remove excess oil.
7. Serve the fried tofu with the sweet/savory sauce. Garnish with chopped chives or cilantro.

You can add some sesame seeds to decorate and serve with a side of quinoa and cucumber salad.