Burmese Chickpea Tofu Recipe – Asian Special
Burmese Chickpea Tofu, also called Shan Tofu, is a versatile, protein-rich alternative to soy tofu made from gram flour, water, and turmeric for subtle color. The mixture is cooked to a pudding-like consistency, then set in a greased pan to firm before cutting into slices or cubes. With its nutty flavor and denser, firmer texture compared to traditional tofu, it holds up well when pan-fried, added to curries, or tossed into salads and stir-fries. Whether you want something dairy-free, soy-free, or simply a fresh protein option, this tofu delivers in both taste and texture with minimal fuss.
- Prep Time5 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 15 min
Burmese Chickpea Tofu Recipe Ingredients:
- 1 cup chickpea flour (gram flour)
- 2 1/2 cups water
- 1/4 tsp turmeric powder (for color, optional)
- 1/2 tsp salt
- 2 tbsp vegetable oil (for greasing the pan)
- Fresh cilantro or green onions (for garnish, optional)
Prepare the Mixture:
Combine Ingredients: In a bowl, mix the chickpea flour, turmeric powder (if using), and salt. Gradually whisk in 2 1/2 cups of water until you have a smooth mixture with no lumps.
Cook the Mixture:
Heat Pan: In a medium-sized saucepan, heat a small amount of oil over medium heat.
Cook Flour Mixture: Pour the chickpea flour mixture into the pan. Stir constantly with a whisk or spoon to prevent lumps and ensure even cooking.
Thicken: Cook for about 5-7 minutes, or until the mixture thickens to a pudding-like consistency. It should start to pull away from the sides of the pan.
Set the Tofu:
Prepare Pan: Grease a rectangular or square dish with vegetable oil.
Pour and Set: Pour the thickened chickpea mixture into the greased dish and spread it out evenly. Allow it to cool and set at room temperature for about 1-2 hours, or until firm.
Cut and Serve:
Cut Tofu: Once set, cut the chickpea tofu into cubes or slices as desired.
Garnish: Garnish with fresh cilantro or green onions if desired.
Cooking Options:
Pan-Fry: For added texture, you can pan-fry the chickpea tofu cubes in a bit of oil until they are golden and crispy on the outside.
In Dishes: Use the chickpea tofu in curries, salads, or stir-fries as a substitute for traditional tofu.
Recipe Notes:
Thickness & Pan Size: Use a smaller dish for thicker slices if you like chunkier tofu; larger pans yield thinner cuts.
Spice / Flavor Variations: Add in spices like cumin, paprika or garlic powder to the chickpea mixture before setting for extra flavor.
Crisping the Exterior: Pan-frying cubed tofu adds golden, crispy edges that contrast nicely with the soft center.
Storage & Shelf Life: Store in an airtight container in the fridge for up to one week. Freeze portions for longer storage—thaw gently before using.
Serving Ideas: Great as is in salads, or use as a soy/tofu swap in stir-fries, sandwiches, or curries. Garnish with green onions or cilantro for freshness.
