Panisse (Burmese Tofu) Recipe- Italian Special
Panisse, also known as Burmese tofu, is a delightful vegan and gluten-free dish made from chickpea flour. Originating from the Shan State in Myanmar, this versatile tofu alternative is both nutritious and simple to prepare. With its firm texture and nutty flavor, Panisse can be enjoyed in various ways—whether grilled, fried, or added to salads. This recipe guides you through the steps to create this unique dish at home, bringing a taste of Burmese cuisine to your kitchen.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
White Summer Fruit Sangria Ingredients: Ingredients :
- 2 cups water
- 1 tsp salt
- 1-2 tbsp olive oil (for frying)
- Optional: spices (cumin, paprika) or herbs for flavor
How to make Panisse (Burmese Tofu) :
Prepare the Batter:In a saucepan, combine chickpea flour, salt, and any optional spices. Gradually whisk in the water until smooth.
Cook the Mixture:Cook over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes).
Set the Mixture:Pour the thickened mixture into a greased dish or tray, spreading it evenly. Let it cool and set for at least 30 minutes.
Cut and Fry:Once set, cut into desired shapes (squares or sticks). Heat olive oil in a frying pan over medium heat, then fry the pieces until golden brown on all sides (about 2-3 minutes per side).
Serve:Enjoy warm with dipping sauces or as part of a salad or grain bowl.
Recipe Notes:
Chickpea Flour: Ensure you’re using fine chickpea flour (also known as besan or gram flour) for a smooth texture.
Setting Time: Allow the mixture to set for at least an hour to achieve the desired firmness.
Cooking Methods: Panisse can be grilled, fried, or baked. Experiment to find your preferred method.
Storage: Store any leftover Panisse in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: Serve with a tangy dipping sauce or incorporate into salads for added texture.
