Chickpea tofu is also called Burmese tofu. It made by water and flour ground from chickpeas. And the chickpea is also called garbanzo beans. It is made of ground beans with small hook-like hooks on the side.

Chickpea tofu tastes like pudding and can be made into a dessert. You can also make dishes with rice, porridge, noodles and other ingredients.

It is rich in nutrients and has the effect of nourishing blood and calcium. However, it is not easy to overdose for babies within 12 months. It is enough to dig a spoon or 2-3 spoons at one time because it is high in protein.

Benefits of Chickpea tofu

Chickpea tofu is rich in vitamins C, B1, and B2, and has higher dietary fiber content than other beans. Among them, it contains trace element chromium. Consumption can increase insulin activity and the number of insulin receptors in the body, achieve the purpose of controlling blood sugar and improving diabetic conditions.

And it contains the isoflavone is flavones that have a great impact on women’s health. It is an active phytoestrogen that can delay the aging of female cells, maintain skin elasticity, beauty, and breast enhancement, reduce bone loss, promote osteogenesis, and lower blood fat reducing the symptoms of menopause in women.

Chickpea tofu recipe

You’ll need:

100g Chickpea

300ml clear water

Sugar/salt

How to make chickpea tofu

1. Soak chickpeas for 8 hours in advance. Transfer the soaked chickpeas in the cooking machine, and add 300ml of water.

2. Crush the chickpeas into soy juice by the cooking machine.

3. Pour soy juice through gauze into a bowl，leaving the bean dregs in the gauze.

4. Transfer the soy juice in a pot, add 1 pinch sugar or salt and heat it under middle heat until thickness.

5. Transfer the paste on a clear bowl, cooling and solidifying. Serve it.



