「素食」吃完这个鹰嘴豆脆皮豆腐，真的回不去了！外酥里嫩超浓郁 |【Vegan】Crispy Chickpea Tofu That Tastes Better Than Regular Tofu!
那天翻出一包被遗忘的鹰嘴豆，突发奇想把它做成了脆皮豆腐。没想到外皮煎炸得金黄酥脆，里面却细腻绵密，豆香浓郁！再配上香辣开胃的万能料汁，每一口都超满足。
I found some forgotten chickpeas in my pantry and decided to turn them into crispy tofu. The result was amazing! The outside was golden and crunchy, while the inside was smooth, creamy, and full of chickpea flavor. Tossed in a spicy, savory sauce, every bite was irresistible!
🥣 食材 | Ingredients
鹰嘴豆 150g chickpeas
清水 400g water
玉米淀粉 适量 cornstarch, as needed
食用油 适量 oil, for frying
🌶️ 万能料汁 | Spicy Sauce
辣椒面 1大勺 chili powder 1 tbsp
白芝麻 1大勺 white sesame seeds 1 tbsp
孜然面（半颗粒）1小勺 coarsely ground cumin 1 tsp
香菜碎（带根）2大勺 chopped cilantro with roots 2 tbsp
生抽 1大勺 soy sauce 1 tbsp
赤砂糖 1小勺 brown sugar 1 tsp
香醋 ½小勺 Chinese black vinegar ½ tsp
红油 1大勺 chili oil 1 tbsp
腐乳汁 1大勺 fermented tofu liquid 1 tbsp
竹盐 ½小勺 bamboo salt ½ tsp
👩🏻🍳 做法 | Instructions
1. 泡鹰嘴豆 | Soak the Chickpeas
鹰嘴豆洗净，加水冷藏浸泡至少8小时，直到可以轻松捏碎。
Rinse the chickpeas and soak them in water in the fridge for at least 8 hours, until soft enough to crush easily.
2. 打浆过滤 | Blend and Strain
沥干鹰嘴豆，加入400g清水，打成细腻豆浆，再用细纱布过滤。
Drain the chickpeas and blend with 400g water until smooth. Strain through a fine cheesecloth.
3. 煮豆浆 | Cook the Chickpea Milk
中小火煮开后继续煮几分钟，不停搅拌，避免糊底。
Bring the chickpea milk to a boil over medium-low heat. Cook for a few more minutes, stirring constantly to prevent sticking.
4. 冷藏定型 | Chill Until Firm
倒入模具抹平，放凉后冷藏至少3小时，直到凝固。
Pour into a container and smooth the top. Let cool, then refrigerate for at least 3 hours until firm.
5. 切块裹粉 | Cut and Coat
切成小方块，表面薄薄裹上一层玉米淀粉。
Cut into cubes and lightly coat each piece with cornstarch.
6. 炸至金黄 | Fry Until Crispy
油温约160°C时下锅，炸至定型后捞出。升高油温至约180°C，再复炸至金黄酥脆。
Fry at around 160°C until the cubes hold their shape. Remove and increase the oil temperature to around 180°C. Fry again until golden and crispy.
7. 调制料汁 | Make the Sauce
碗中加入辣椒面、白芝麻、孜然和香菜碎，淋上少许热油激香，再加入其余调味料拌匀。
Mix the chili powder, sesame seeds, cumin, and cilantro in a bowl. Pour a little hot oil over them, then stir in the remaining sauce ingredients.
8. 淋汁享用 | Toss and Serve
将料汁淋在脆皮豆腐上，轻轻翻拌，让每块豆腐都裹满酱汁。
Pour the sauce over the crispy chickpea tofu and toss gently until evenly coated. Serve immediately and enjoy!
🌱 小贴士 | Tips
豆浆一定要煮透，并持续搅拌。
Cook the chickpea milk thoroughly and keep stirring.
炸之前确保豆腐表面没有多余水分。
Make sure the tofu surface is dry before frying.
想要更酥脆，可以分两次炸。
For extra crunch, fry the tofu twice.