Ahoy there! Ready for another round of tofu talk? This time we're shaking things up and ditching the traditional soy variety in favor of chickpea tofu. Trust me, it's a lot simpler to make than soy tofu. With chickpea tofu, the cooked milk solidifies naturally when cooled, so you don't have to mess around with acids to make it coagulate.

And the best part? This tofu is smooth, silky, and has a neutral, nutty flavor that's perfect for dishes like mapo tofu or fried crispy tofu. Plus, it's way cheaper than buying a pack of tofu from the store - we're talking 1/10th of the cost here, folks! And it's not just for vegans and vegetarians - anyone looking for soy-free alternatives should give it a try.

Now, if you're still skeptical about tofu (I'm looking at you, fellow vegetarian), I promise this Burmese chickpea tofu is a game-changer. And let's be real, this isn't even tofu - it's more like young tofu or polenta in texture. But it's made from chickpea paste, whipped with water and salt, and boiled until thick and glossy. The end result is a soft, chewy, and slightly fatty tofu with a delicious chickpea flavour.

And here's the kicker: not only is this recipe soy-free and easy to make, but it's also incredibly versatile. Add it to salads, stir-fries, soups - you name it! It's the tofu that keeps on giving. So why not give it a try? Your taste buds (and wallet) will thank you.

Oh, and before I forget - if you're looking for more vegan recipes and tips, make sure to check out my other videos. Despite not being a vegan, I do enjoy a lot of vegetarian and vegan food. I share where I can with recipes like this. Happy cooking!

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