豆腐 Chinese 'doufu' / Japanese 'Tofu' / Korean 'dubu' / English 'beancurd'
Made from Soya Beans - pressed - the liquid is heated and coagulated to form a block of curd - either soft or firm...
By-products: okara, yuba, soya milk, TVP
China 'Stinky Tofu'
Fermented tofu ...
This section can be expanded... I have taken to fermented tofu more and more... It is especially good to take a single block of this tofu to flavour a simple dish of dark green vegetables...
I've also read that you can add a single block to porridge! or rice gruel...
Yunnan, China: 'Jidou liangfen'
jidou = chick peas
Is a greenish-grey colour and gelatinous in texture
I'm adding this to the Tofu section as well... I don't quite know if this is really a jelly or a tofu...
Japan 'Goma-Dofu' 胡麻豆腐
Tofu made from Sesame paste and starch.
Burmese Tofu
not from soy, made from yellow split pea flour in Shan States; chickpea flour in Burma
Chinese 'doufu' is called 'Pè bya' - (pressed peas)
'Won ta hpo' is Shan yellow split pea tofu (zadaw bè) (my guess Pè=pea?)
'to hpu' is made from chickpea (kala bè) flour and is slightly yellow.
'Hsan ta hpo' is blocks made from rice flour
Chick Peas
Blocks/shapes made from chickpea flour
Tofu-like (chickpea flour / boiled then fried):
Panelle (Sicily, Italy):
Panisse (Nice, France): http://www.davidlebovitz.com/2008/07/panisses-1/
Panissa (Genoa, Italy): http://www.blogdolcevita.com/post/754/italian-recipes-panissa-from-genoa
Chickpea Flatbreads (chickpea flour / baked)
Farinata (Southern Italy): http://www.suite101.com/content/chickpea-farinata-a262943
Faina (S. America): http://southamericanfood.about.com/od/snacksstreetfood/r/Faina.htm (omit cheese)
Socca (Nice, France): http://www.beyond.fr/food/soccadenice.html
Calentita (Gibralta): http://allrecipes.co.uk/recipe/8281/calentita.aspx
Karantita (Algeria): http://mideats.com/perfect-gluten-free-vegetarian-pizza-sumac-and-rosemary-karantita-socca-made-with-chickpea-flour/
Cecina (Tuscany, Italy): http://www.tuscanrecipes.com/recipes/cecina.html
Besan Ka Chilla (Punjab, India): http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=266
Halwa/Halva - sweet (chickpea flour / )
Besan Ka Halwa (Punjab, India): http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=53
Chana Dal Halwa (apparently made from desi chickpeas not the same as chickpeas...)
বুটের হালুয়া buṭer halua (Bangladesh):
Falafel (ground chickpeas / patty)
Falafel (general): http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm
Ta'amiyah (Egypt) http://egyptianfood.org/taamiya-falafel-vegetable-patties/ (fava beans are preferred however)
Chickpea Tempura
Pakora (Hindi/Urdu): http://allrecipes.com//Recipe/crispy-vegetable-pakoras/Detail.aspx
Bhaji (Gujarati/Tamil/English):
Dhaltjies (Malayan in South Africa): http://www.food24.com/Recipes/Dhaltjies-chillibites-20091103
Paste / Dip
Hummus (Arabic): http://en.wikipedia.org/wiki/Hummus
Chickpea Spread (Sicily, Italy): http://tashaandsage.blogspot.com/2010/11/sicilian-chickpea-spread.html
Japanese-inspired chickpea flour omelette
http://glowingnow.blogspot.com/2010/10/japanese-inspired-chickpea-flour-omelet.html