The Ultimate Asian Diet Food Yellow Tofu
- Number of Servings: 4
Ingredients
* Combine cold water and chickpea flour (or garden green pea flour) in a bowl and mix together with a whisk. Let sit for 2 - 4hours (or you can also soak overnight)
* Strain the mixture into another bowl using the cotton cloth as a sieve. Remove water and chickpea flour chunks that gather on top of the cloth.
* Leave the strained mixture in the bowl for 30 minutes. Carefully throw away six cups of the strained liquid.
* In nonstick pot add the rest of the liquid. Mix turmeric powder and salt with water. Strain turmeric mixture into the pot using the cotton cloth as a sieve. To remove any lumps from turmeric powder. Save the thick part that doesn't easily pour. This part is called chickpea sludge and will be used later.
* Bring liquid to a boil over medium heat. Stir constantly for 25 - 30 minutes until the liquid get gluey. Turn the heat to low add chickpea sludge and cook for 10 additional minutes.
* Line tray with clean cotton cloth or best to use nonstick tray and pour the mixture. Let it cool for 2 – 3 hours.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLFOODSGARDEN.
400g chickpea flour or garden green pea flour (if you can’t find both flour at your local supermarket, you can go to any Asian shop)4 Liter ice water1 tsp salt 1 tsp ground turmeric
* Combine cold water and chickpea flour (or garden green pea flour) in a bowl and mix together with a whisk. Let sit for 2 - 4hours (or you can also soak overnight)
* Strain the mixture into another bowl using the cotton cloth as a sieve. Remove water and chickpea flour chunks that gather on top of the cloth.
* Leave the strained mixture in the bowl for 30 minutes. Carefully throw away six cups of the strained liquid.
* In nonstick pot add the rest of the liquid. Mix turmeric powder and salt with water. Strain turmeric mixture into the pot using the cotton cloth as a sieve. To remove any lumps from turmeric powder. Save the thick part that doesn't easily pour. This part is called chickpea sludge and will be used later.
* Bring liquid to a boil over medium heat. Stir constantly for 25 - 30 minutes until the liquid get gluey. Turn the heat to low add chickpea sludge and cook for 10 additional minutes.
* Line tray with clean cotton cloth or best to use nonstick tray and pour the mixture. Let it cool for 2 – 3 hours.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLFOODSGARDEN.
Nutritional Info Amount Per Serving
- Calories: 69.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 28,335.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
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