Burmese Tofu / Chickpea Flour Tofu

Burmese Chickpea flour Tofu is soy free alternative to a traditional tofu , it has a nutty flavour of chickpea and works well with many recipes .

I had not heard of this chickpea flour tofu till Sneha my daughter in law sent me a Burmese recipe , where the lady makes the tofu with chickpea flour and makes a very interesting dish with it . Sneha even made a batch of this tofu , which I tasted . The minute I tasted I recollected the Dhokli which is made in the Saurashtra region of Gujrat . The tofu is made with chickpea flour and water minus the spices while the dhokli is made with chickpea flour and water too, but has loads of spices.. The procedure to cook is same . The recipe that I followed asked for refrigeration , but I used it without refrigerating it , it had set beautifully.

After I made this Tofu I made a Kathiawari Lasuni Kadhi and added the tofu cubes to it . The curry tasted absolutely fantastic . Now this Tofu has made me little crazy and I want to try more recipes with this melt in the mouth soy free tofu . This tofu could be added to salads and almost most dishes where the soy tofu is used . I even saw Fries with it ! So go ahead try this soy free tofu , and I am sure you will love it.

Burmese Chickpea Tofu is my Day 2 post under the theme  Cooking with Chickpea Flour.

Burmese Tofu / Chickpea Flour Tofu

Burmese Tofu

Ingredients

1 cup chickpea flour
1 tsp salt
¼ tsp turmeric (optional)
1 + 2 cups water

Method

Grease an 8 “ loaf pan or a thali.
In a medium bowl, mix together chickpea flour, salt, and turmeric.
Add 1 cup water and whisk until smooth.
Bring 2 cups of water to a boil over medium heat.
Add the chickpea mixture and whisk, heating, until the mixture is thick and glossy, this shall take anywhere between 8-10 minutes.
Pour the smooth, thick mixture into the greased baking dish and cool to room temperature.
Once the mixture is cool, place in the refrigerator for an hour .
upturn the baking dish and let the mixture slide out.
Cut it into the desired shapes or cubes as per your recipe.
Burmese Tofu / Chickpea Flour Tofu
Here are some more Burmese Recipes
Print Recipe
Burmese Tofu
Burmese Chickpea flour Tofu is soy free alternative to a traditional tofu , it has a nutty flavour of chickpea and works well with many recipes .
Course Snack
Prep Time 05 Minutes
Cook Time 10 Minutes
Passive Time 40-60 Minutes
Servings
Ingredients
Course Snack
Prep Time 05 Minutes
Cook Time 10 Minutes
Passive Time 40-60 Minutes
Servings
Ingredients
Instructions
  1. Grease an 8 “ loaf pan or a thali.
  2. In a medium bowl, mix together chickpea flour, salt, and turmeric.
  3. Add 1 cup water and whisk until smooth.
  4. Bring 2 cups of water to a boil over medium heat.
  5. Add the chickpea mixture and whisk, heating, until the mixture is thick and glossy, this shall take anywhere between 8-10 minutes.
  6. Pour the smooth, thick mixture into the greased baking dish and cool to room temperature.
  7. Once the mixture is cool, place in the refrigerator for an hour .
  8. upturn the baking dish and let the mixture slide out.
  9. Cut it into the desired shapes or cubes as per your recipe.
Recipe Notes

Check out what my BM buddies are doing here.

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7 thoughts on “Burmese Tofu / Chickpea Flour Tofu”

  1. Thanks for introducing this to me Vaishali! Chickpea tofu looks perfectly set and you have mentioned quite a lot of recipe ideas to try it too!

  2. I remember reading about this while searching for Burmese recipe. But never tried. The cubes look so fantastic. I love the bright yellow of the tofu. Must have tasted so yum.

  3. I wanted to see what Burmese tofu was when I saw the kadhi recipe. I am so intrigued and chickpea flour tofu sounds so cool. I will give it a try tomorrow itself if possible and will let you know.

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