Burmese Chickpea Tofu Recipe – Asian Special
Burmese Chickpea Tofu, also known as Shan Tofu or Burmese Tofu, is a versatile and protein-rich alternative to traditional tofu made from chickpea flour. This dish features a smooth, nutty-flavored tofu that is commonly used in Burmese cuisine. It can be served in a variety of ways, such as in salads, curries, or stir-fries, and is celebrated for its unique texture and nutritional benefits.
- 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:
Texture: Chickpea tofu has a denser, firmer texture compared to soy tofu. It holds up well in cooking and adds a nutty flavor.
Pan Size: Adjust the pan size based on the thickness of tofu you prefer. A larger pan will produce thinner tofu, while a smaller pan will yield thicker pieces.
Flavoring: You can add spices or herbs to the chickpea flour mixture before cooking for additional flavor, such as cumin, paprika, or garlic powder.
Storage: Store any leftover chickpea tofu in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.
