That’s not corn but yellow split peas, chana dal.
I’ve seen they were used to make Shan tofu“yellow tofu”, a Burmese dish. Let’s try.
Here is the recipe :
I have not the same equipment… As they don’t say, I didn’t put any seasoning. And that’s good this way.
After 24 hours of rehydratation in the fridge.
Creamed in a blender.
Cooked 1 hour (jam program) in my Home Bakery.
Into the jelly case.
Let it cool 2 hours.
Yellow tofu !
It’s firm and easy to cut. The taste ? Not tofu at all… not hummous… like some good potatoe puree.