Burmese (chickpea) tofu
Okay, I know this has been discussed before, but I wanted to see if anyone else has attempted to make this? I followed the recipe I found (http://vegangrandma.blogspot.com/2006_10_31_archive.html)after reading through all the comments on this topic over at PPK, but I don't think it turned out the way it was supposed to.
I used superfine chickpea flour and let it soak for 24 hours. After taking off six cups of water this morning (very thick, not watery), what I was left with was maybe a couple of cups of what was described, but most of it was what I would call 'chickpea sludge.' Since you are supposed to use all the liquid and leave the last cup of sludge, I think most of what I dumped in my pot was already this 'thickening agent.' Within four minutes on the stove, it was so thick it was more like glue. By thirty minutes, I could barely stir it and it was more like a very thick paste that held together in a lump. I added the remaining sludge and the whole thing seized up into a clump of clay. I tried stirring it for the extra ten minutes, but actually only made it about three more minutes. It was so thick I couldn't break it up.
I dumped it in my dish and it was like springy clumps, almost like seitan. It definitely wasn't smooth, and although I flattened it out, it is still crumbly and lumpy. I stuck it in the fridge to cool down. It still tastes good, but I don't see how it's going to do anything but crumble with I take it out of the dish.
Anyone else try this?