The tofu I make when I want to show that tofu starts before the shop is this one – homemade chickpea tofu, and this home cook’s version is the one-bean-two-dishes trick that uses every scrap. A home cook wrote it in fourteen steps with the no-waste promise in the title: the milk becomes tofu, the pulp becomes patties. I made it as written, and it is the firm, clean plant tofu that costs almost nothing and wastes nothing.

Ying zui dou dou fu (鹰嘴豆豆腐) is chickpea tofu – soaked chickpeas blended into a milk, simmered into a firm plant tofu, with the leftover pulp baked into savory patties. The original is a 14-step recipe with the two-dish no-waste method as its craft.

What Is Chickpea Tofu?

This is tofu made from chickpeas instead of soy: chickpeas soak overnight, blend with water into a milk, strain through cloth, and simmer over low heat – stirring constantly – until the liquid thickens into a custard that sets firm in the fridge. The result is a clean, firm, faintly nutty block that slices and sears like tofu. And the pulp left in the cloth is not waste: mixed with flour, egg, onion, and scallion, it griddles into savory patties. One bean, two dishes.

The method is the simmer and the set. The milk must cook low and slow, stirred, until it thickens – the longer you cook, the firmer the tofu. It sets in a lined jar overnight in the fridge, then unmolds clean.

For the guide to how this homemade block fits the tofu family, my homemade soy tofu pudding is the classic soy version of this same idea.

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Why This Recipe Works

• The overnight soak. Chickpeas double and blend silky.
• The low, stirred simmer. The milk thickens into a custard – no coagulant needed.
• The longer cook, the firmer block. The recipe’s dial for texture.
• The lined jar set. Parchment makes the unmold easy.
• Zero waste. The pulp becomes patties – two dishes from one bean.

Equipment Needed

• A blender or food processor
• Cheesecloth or a clean cloth for straining
• A glass jar or mold, lined with parchment
• A skillet for the patties

Ingredients

• 150 g (5.3 oz) dried chickpeas, soaked overnight
• 600 ml (2.5 cups) water
• For the patties: 120 g leftover pulp, 40 g (1/3 cup) flour, 1 egg, 20 g onion, a little scallion, salt, peanut oil, and a pinch of pepper
• For serving: a little black truffle and minced scallion over the tofu, with light soy sauce

Ingredient Notes

Chickpeas: Dried, soaked overnight – they double in size. My homemade soy tofu pudding is the soy-based sibling.

The pulp: Not waste – the patty base. My savory tofu and egg stir-fry and my pan-fried tofu with minced pork are other pantry-stretch plates.

Black truffle: The recipe’s optional finishing flourish over the plain tofu.

Prep & Mise en Place

Soak the chickpeas overnight; line a jar with parchment; prep the patty aromatics.

The sequence: blend and strain the milk, simmer until thick, set in the jar, chill; meanwhile make the patties from the pulp.

Cooking Process

Step 1 – The Overnight Soak

Soak the chickpeas the night before – they need the full rest to soften and double.

Step 2 – The Blend

Blend the soaked chickpeas with 600 ml water in the blender’s fruit-vegetable mode until smooth.

Step 3 – The Strain

Strain the chickpea milk through cheesecloth, pressing to get every drop; keep the pulp for the patties.

The counterintuitive detail: this tofu needs no coagulant – no gypsum, no nigari. Chickpea milk thickens on its own when simmered low and stirred, because the bean’s own starches and proteins set into a custard. The recipe’s texture dial is simply time: cook longer and the block sets firmer. It is the rare tofu that is pure bean and patience.

Step 4 – The Simmer

Stir the milk and cook over low heat, stirring constantly, until it thickens.

Step 5 – The Firmness Dial

For a firmer block, cook a little longer – the time is the texture.

Step 6 – The Lined Jar

Line a glass jar with parchment at the bottom so the tofu unmolds easily.

Step 7 – The Set

Pour the thickened milk into the jar, cool, and refrigerate until set.

Step 8 – The Unmold

Half a day later, the tofu unmolds cleanly from the lined jar.

Step 9 – The Pulp Patties

Don’t waste the pulp – it is the second dish waiting to be griddled.

Step 10 – The Patty Dough

Mix 120 g pulp with 40 g flour and one egg, stirring to combine.

Step 11 – The Seasoning

Add chopped onion and scallion, salt, a little peanut oil, and a pinch of pepper; mix well.

Step 12 – The Shape

Roll the mixture into small patties.

Step 13 – The Griddle

Spray a little oil on the pan and griddle the patties golden on both sides, adding a little oil for the flip.

Step 14 – The Plate

Cut the tofu into cubes, top with a little black truffle and minced scallion, drizzle light soy – and eat.

Common Mistakes When Making This Dish

1. A thin, never-setting block. Cause: under-cooking the milk. Fix: the low simmer until it visibly thickens.

2. A scorched bottom. Cause: high heat or no stirring. Fix: low heat, constant stir.

3. A stuck unmold. Cause: no parchment. Fix: line the jar.

4. Grainy milk. Cause: unstrained pulp. Fix: press the cloth well.

5. Bland patties. Cause: timid seasoning. Fix: salt, onion, scallion, and pepper.

6. A soft, wobbly tofu. Cause: not enough cooking or chill. Fix: cook longer and chill fully.

Variations

Soy version: The same method with soybeans. My homemade soy tofu pudding is the silken cousin.

Herb patties: Cilantro or chili in the pulp mix. My red braised tofu is the saucy way to use the finished block.

The homemade-tofu shelf: With homemade soy tofu pudding and silken tofu potage, the from-scratch drawer is complete.

Frequently Asked Questions

Do I need a coagulant? No – chickpea milk sets on its own with the low simmer.

Why soak overnight? The chickpeas soften and double, blending silky.

How firm will it be? As firm as you cook it – the longer simmer sets a firmer block.

What do I do with the pulp? It becomes the patties – the recipe’s second dish.

How long does it take? Overnight soak, then about an hour plus the chill.

How to Serve

Serve the tofu with truffle and soy, the patties alongside – with homemade soy tofu pudding, silken tofu potage, and home-style tofu for a from-scratch table, or with savory tofu and egg stir-fry and types of tofu explained for variety.

Storage & Reheat

Refrigerate the tofu in water 3 days; patties 2 days. Never leave out more than 2 hours.

Allergen Notice

This recipe contains egg (in the patties) and soy (light soy sauce). The tofu itself is gluten-free and soy-free (chickpeas); the patties contain gluten (flour) and egg.

Nutrition Disclaimer

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

About the Author & Recipe Development

I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s chickpea tofu is the from-scratch block I make to show that tofu starts before the shop, and the recipe’s no-coagulant simmer is exactly why it works. I tested it as written. I have not tested the herb patties, so that is your experiment, not my claim.

Authoritative References

USDA Food Safety and Inspection Service – Safe Temperature Chart for egg handling and storage guidance.