缺蛋不怕2種食材自製嫩豆腐，優質蛋白「鷹嘴豆腐」super簡單！Chickpea Tofu
缺蛋不怕2種食材自製嫩豆腐，優質蛋白「鷹嘴豆腐」super簡單！Chickpea Tofu is a easy Taiwanese recipe that serves 3. 120 calories per serving. Recipe by Dream Chef Home 夢幻廚房在我家 on YouTube.
Prep: 12 hrs 26 min | Cook: 13 min | Total: 12 hrs 54 min
Cost: $0.90 total, $0.30 per serving
Ingredients
- 100 g Dried Chickpeas (Rinsed and soaked; yields about 200 g wet chickpeas)
- 500 g Water (For blending with soaked chickpeas)
- 1 tbsp Vegetable Oil (For heating the optional sauce)
Instructions
Rinse and Sort Chickpeas
Place the dried chickpeas in a colander, rinse under running water, discard any debris or discolored beans.
Time: PT5M
Soak Chickpeas
Transfer the rinsed chickpeas to a bowl and cover with plenty of water. Soak for 10–12 hours at room temperature. For a faster soak, pour hot water over the beans and let sit for 2 hours.
Time: PT12H
Drain and Blend
Drain the soaked chickpeas, place them in the blender, add 500 g (≈ 500 ml) fresh water, and blend for 30–40 seconds until coarse‑smooth. Do not over‑blend; a slightly gritty texture helps later filtration.
Time: PT1M
Filter the Milk
Set a nut‑milk bag or fine‑mesh strainer over a large bowl. Pour the blended mixture through, squeezing the bag to extract as much liquid as possible. Reserve the liquid (chickpea milk) and keep the pulp (okara) for other uses.
Time: PT5M
Heat the Chickpea Milk
Pour the chickpea milk into a medium saucepan. Cook over medium heat, stirring constantly with a silicone spatula to prevent scorching. Bring to a rolling boil – you’ll see bubbles forming at the edges.
Time: PT10M
Thicken and Set
Once boiling, reduce the heat slightly and continue stirring for another 2–3 minutes until the mixture thickens and looks glossy. The natural starch in the chickpeas is what creates the gel.
Time: PT3M
Cool and Form
Remove the pot from the heat and let the thickened milk sit at room temperature for about 1.5 hours until it solidifies. For a quicker set, transfer the mixture to a shallow container, cover, and refrigerate for 30 minutes.
Time: PT0M
Unmold and Serve
Gently lift the solidified tofu from the container (no oil needed on the mold). Slice, drizzle with your favorite sauce, and garnish with cilantro or chopped scallions.
Time: PT5M
Optional – Prepare Simple Soy‑Based Sauce
Heat 1 tbsp vegetable oil in a small pan, add minced garlic and a pinch of chili flakes, sauté 30 seconds, then stir in 2 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar until dissolved. Remove from heat and mix in chopped cilantro.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 10 g
- Fat
- 4 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten‑Free (if gluten‑free soy sauce is used), Dairy‑Free, High‑Protein
Allergens: Chickpeas
Ingredient Substitutions
- Instead of Dried Chickpeas: White beans, Cannellini beans
- Instead of Vegetable Oil: Canola oil, Sesame oil
Equipment Needed
- Blender or Food Processor
- Nut Milk Bag or Fine Mesh Strainer
- Medium Saucepan
- Silicone Spatula or Wooden Spoon
- Plastic or Glass Container with Lid
- Measuring Scale (optional)
Critical Steps — Do Not Skip
- Soaking the chickpeas for at least 10 hours
- Filtering the blended mixture thoroughly
- Continuous stirring while heating to avoid scorching
- Allowing the thickened milk to cool undisturbed for proper gelation
Chef Tips from the Video
- Use hot water for the soak if you’re short on time; it cuts the soaking period to about 2 hours.
- Reserve the chickpea pulp (okara) for veggie patties, cookies, or as a pet treat.
- For an extra‑smooth tofu, blend the milk twice, filtering each time.
Troubleshooting
The tofu remains liquid and does not set.
Continue simmering the chickpea milk a few minutes longer to reduce more water; the mixture should become noticeably thicker before cooling.
Texture is gritty or grainy.
Filter the blended mixture a second time using a finer mesh or cheesecloth to remove remaining pulp.
The tofu sticks to the container and cracks when unmolded.
Lightly oil the container before pouring the hot mixture, or use a silicone mold that releases easily.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; thaw in the fridge before use.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- The tofu can be made a day ahead and kept refrigerated; it actually improves in texture.
- The optional sauce keeps well for up to 5 days in the fridge.
Frequently Asked Questions
What is the cultural significance and history of chickpea tofu in Taiwanese cuisine?
Chickpea tofu, known locally as "雪蓮子豆腐," emerged as a creative response to egg shortages and the high price of soy tofu in Taiwan. It showcases the island’s resourcefulness by turning a legume traditionally used for desserts into a versatile, protein‑rich staple.
What are the traditional regional variations of chickpea tofu within Taiwanese cuisine?
In northern Taiwan, the tofu is often served cold with a soy‑vinegar sauce, while in the south it may be lightly pan‑fried and added to hot soups. Some regions incorporate fermented bean paste for a deeper umami flavor.
How is chickpea tofu traditionally served in Taiwan?
It is commonly sliced and drizzled with a simple soy‑based sauce, garnished with cilantro and scallions, and eaten as a cold appetizer or side dish. It can also be warmed briefly in a stir‑fry or added to noodle soups.
During which occasions is chickpea tofu typically enjoyed in Taiwanese culture?
Chickpea tofu is popular during family gatherings, temple festivals, and as a nutritious snack for schoolchildren, especially when fresh eggs are scarce or expensive.
What makes chickpea tofu special compared to traditional soy tofu in Taiwanese cuisine?
Unlike soy tofu, chickpea tofu contains less sodium and a subtle nutty flavor, plus a small amount of natural starch that allows it to set without any added coagulant, making it ideal for vegans and those with soy allergies.
What are the most common mistakes to avoid when making chickpea tofu at home?
Common errors include under‑soaking the beans, over‑blending which makes filtration difficult, cooking on too high a heat which burns the milk, and not allowing enough reduction time, resulting in a tofu that never firms.
Why does this chickpea tofu recipe use medium heat and constant stirring instead of a rapid boil?
Medium heat prevents the starches from scorching at the bottom of the pot, while constant stirring distributes heat evenly, ensuring a smooth gel without lumps or burnt flavor.
Can I make chickpea tofu ahead of time and how should I store it?
Yes, the tofu can be prepared a day in advance. Store it in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in a sealed bag for up to one month and thaw in the fridge before serving.
What texture and appearance should I look for to know the chickpea tofu is done?
The cooked chickpea milk should be thick, glossy, and coat the back of a spoon. After cooling, it will firm into a smooth, slightly translucent block that releases easily from the container.
What does the YouTube channel Dream Chef Home specialize in?
The YouTube channel Dream Chef Home 夢幻廚房在我家, hosted by Vivian, focuses on affordable, home‑cooked Taiwanese recipes, often offering creative substitutes for hard‑to‑find ingredients and emphasizing health‑conscious cooking.
How does the YouTube channel Dream Chef Home's approach to Taiwanese cooking differ from other cooking channels?
Dream Chef Home emphasizes simplicity and ingredient accessibility, frequently showcasing how to replace expensive or unavailable items (like eggs) with plant‑based alternatives, whereas many other channels stick to traditional methods without such substitutions.
Last updated: August 30, 2026
