Who else here loves broad beans as much as I do? Broad beans are special to me because I have a vivid memory of warm summer afternoons spent in my grandmother’s garden, plucking those bright green pods from their stems. It was a fun memory, and broad beans have always held a special place in my heart and our kitchen.
One of my favorite dishes is called broad beans tofu and I’ll be sharing how you can cook it at home. This silken tofu is the perfect side dish or appetizer, and it’s super easy! You can make it with dry legumes by soaking them overnight or fresh, and it’s a great alternative way to eat them and have fun in the kitchen, reinventing the way you cook them, especially if you produce a lot.
How To Cook Broad Beans Tofu
Ingredients:
- 300/350 g of Broad beans (or any legume)
- 300 ml water
- 1 tbsp. of tahini (optional)
- 1/2 teaspoon of salt
- 2 tbsp. of cornstarch
Sauce:
- 1 tbsp. of soy sauce
- 1tablespoonp of any vegetable oil
- 1 clove garlic
- 1 pinch of chili flakes
- 1 tsp. of maple syrup
Garnish:
- crushed peanut
- sesame seeds
- calendula flower
- garlic chives
- fresh mangetout peas
Follow these simple steps
- Prepare 300–350 g of Broad beans (or any legume) and carefully remove the beans from pods
- Once removed, put the beans inside the blender and add 300 ml water
- Blend until it thickens, then strain and press it to remove the solids, leaving you with a smooth texture
- Transfer the blended broad beans to a pan and add 2 tablespoons of cornstarch and 1 tbsp of tahini (optional). Bring it to a boil until it leaves you with a broad beans milk
- Transfer the broad beans milk into a container and let it cool in the fridge
- Wait for around 6 hours or until the broad beans milk becomes completely solid and diced cut it into small rectangular pieces
For the sauce, mix 1 tbsp of soy sauce, 1 tbsp of any vegetable oil (I used olive oil), and 1 tsp of maple syrup in a small container, chop 1 clove of garlic, and add 1 pinch of chili flakes. Mix them all together.
Enjoy this recipe by serving the cut tofu with drizzled sauce. You can also add garnish on top with crushed peanuts, sesame seeds, calendula flower, garlic chives, and fresh mangetout peas.
Tip: Garnish with what you like! If you’d like your tofu more firmer, boil it for longer and add a bit more cornstarch.
Shelf Life and Proper Storage
Once you’ve made your broad beans tofu, it’s important to store it properly to maximize its shelf life and maintain its quality. Here are some tips.
- Refrigeration: Store your broad beans tofu in an airtight container. It will stay fresh for up to one week.
- Freezing: If you want to extend its shelf life, you can freeze the tofu. Cut it into portions, wrap them individually, and place them in a freezer-safe bag or container. Frozen broad beans tofu can last for up to three months.
- Handling: Always use clean utensils and surfaces when handling tofu to prevent contamination and spoilage.
Broad beans tofu is a delicious and nutritious alternative to traditional tofu, ideal for balancing your diet and making the most of your garden harvest. With its numerous health benefits, ease of preparation, and proper storage tips, you may enjoy this unique tofu variety all year. So, why not try broad beans in your garden or kitchen? You won’t believe how tasty the results are!
Happy cooking!
