Tofu never tasted this good 😍
This blew my mind the first time I saw someone transform legumes into tofu. I guess I thought tofu was a mysterious and difficult process and didn’t think it could be made at home. Not only can something similar be made at home, it’s easy, affordable and delicious!
Ingredients:
100 grams dried lentils any variety or peas
250 ml water
Directions:
Boil water and add to legumes and soak for at least 10 minutes. Blend with a hand blender or high speed blender till smooth. Add to a non stick pan and cook with 1/2 tsp salt stirring continuously for 5 minutes till it thickens. Let cool in a glass dish in the refrigerator for at least an hour to set.
Can be cooked in any dish for tofu or even paneer. These are so fun to make I did three different versions in one go. A red lentil one, brown lentils and one with yellow split peas. I find these even tastier than tofu since they have more flavor on their own.
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What type of beanfu should I try next?
#homemadefood #whatsfordinner #vegan #lentils #peas @Lemon8 Food
Beanfu, commonly referred to as Burmese tofu, offers a fantastic alternative to traditional soy-based tofu and can be easily made at home using simple legumes like lentils or peas. This homemade version is not only economical but also allows you to customize flavors and textures to your liking. The process starts with soaking your choice of dried lentils or yellow split peas in boiling water, which softens the legumes and enhances their natural flavors. Blending them into a smooth mixture creates the base for the beanfu. Cooking this blend with a pinch of salt until it thickens transforms it into a firm gel that sets in the refrigerator, giving you a sliceable tofu-like product. Beanfu is notably versatile. It can be used directly in stir-fries, curries, salads, or grilled for a crispy texture, making it an exciting ingredient for vegan and plant-based meals. Unlike traditional tofu, which is made from soybeans, beanfu made from lentils or peas tends to carry a richer and more distinct flavor, adding depth to your dishes. Additionally, making beanfu at home allows creative variations — as Melissa did by preparing red lentil, brown lentil, and yellow split pea versions. Each type brings a subtle difference in taste and color, perfect for experimenting in the kitchen. To further enhance your beanfu culinary experience, consider incorporating spices or herbs into the soaking or cooking stage. Turmeric, cumin, or garlic powder could add exciting layers of flavor. Also, trying other legumes like chickpeas or black-eyed peas can offer new textures and tastes. For those interested in exploring Asian cuisine, beanfu is an integral part of Burmese food culture and provides a gluten-free, vegan protein source. It’s a healthy, protein-rich option that fits well within many dietary preferences. In summary, homemade beanfu is an accessible and tasty plant-based ingredient that demystifies tofu making and invites creativity in your kitchen. Whether you're vegan or just looking to diversify your recipes, this simple method brings wholesome, delicious legume-based tofu to your table.
