In a dr skillet, on medium heat, add the active dry yeast, stir it constantly for about 5 minutes or until light golden in color. Reserve.
Preheat the oven to 90℃ (194℉)
Ad the chickpeas t and the fermented soybeans to a baking sheet lined with parchment paper, smash it a fork, making sure it's evenly distributed all over the baking sheet. Put it in the oven at 90℃ for 3h and 30 minutes or until everything is completely dry, but not toasted.
Remove from the oven, let it cool down completely, then add the chickpeas and fermented bean curd to a blender, blend until it becomes a powder.
Add the toasted active dry yeast to the blender, shake it to incorporate everything together.
Lasts for up to 3 weeks in the fridge.