Hello lovelies!
Recently, I made some fried rice with chickpea tofu and it was so delicious. The chickpea tofu is really easy to make and it doesn’t take too much time. This is definitely a must try! I deep-fried it. That way it becomes super crispy on the outside and stays nice and soft on the inside. I realized that my wok is perfect for deep-frying, because this time my kitchen wasn’t a complete mess afterwards 😉
For 2-3 portions you need:
- 100g chickpea flour
- 300ml water
- 1/2 tsp. tumeric
- 1/2 tsp. salt
- 125g brown rice
- 1 bell pepper
- 2 carrots
- 6 button mushrooms
- salt, wok spice blend
- soy sauce
- oil for deep-frying
Preparation:
First you prepare the chickpea tofu. Therefor mix the chickpea flour, salt and tumeric in a bowl. Then add 150ml of water and whisk together to a lump-free batter. Now line a small loaf pan with a clean tea towel and bring the remaining 150ml of water to a boil. Reduce the temperature to small heat and pour in the batter. Simmer the mass while constantly stirring until thick and shiny. Now pour the mass in the prepared loaf pan and put it in the freezer. You can also prepare the chickpea tofu the day before. If you do so, just let it cool to room temperature and store it in the fridge.
Now you prepare the rice. Therefor add 125g of rice and 250g of water to a pot. Bring it to a boil and add one teaspoon of salt. Then you reduce the temperature and let the rice soak for 30 minutes with the lid put on. In the meantime you can wash and cut your veggies. I like to slice my mushrooms and cut the bellpepper and carrots into tiny sticks. As soon as the rice is ready, remove the lid and let the remaining moisture evaporate. Meanwhile fry the mushrooms and then add in the bell pepper and carrot sticks.
Take the veggies out of the wok and pour in lots of oil for deep-frying. Put it on high heat and cube the chickpea tofu. Fry it until golden brown and crispy. Then pour the oil out of the wok and add in the rice and veggies. Season to taste with salt and the wok spice blend. As soon as the rice becomes crispy, deglaze everything with some soy sauce and serve with the chickpea tofu on top.
Have fun!
XOXO, Stef