If you are sensitive to soy, or just don’t like the flavor, then give Burmese tofu a try. I hadn’t even heard of Burmese tofu 3 months ago, so I was excited to find a recipe for tofu that was easy to make AND that didn’t need any special coagulants like food grade gypsum, nigari flakes/liquid, or Epsom salt…and I LOVE chickpeas so this recipe is perfect for me. Not only that, you get a good dose of fiber and protein when eating it. A win-win!
You can season the tofu mixture, before cooking, with various spices. I recommend trying the plain version the first time, so you know what it tastes like on it’s own and it’s texture, then start experimenting with added flavorings, such as salt, turmeric, cumin, garlic powered, garam masala, etc. You can also soak the plain version in your favorite marinade for 20 minutes before frying or adding to your favorite dish.
You can make this with chickpea flour, also known as garbanzo bean flour, besan, or gram flour, or with regular dried chickpeas (an easy staple to find at any grocery store). I use dried chickpeas. It’s the liquid you will need to make the tofu after blending. You can use the pulp in other recipes, such as falafel, or as a thickener in soups (yum)!
You will need:
- 1 cup dried chickpeas (about 200 grams)
- 1 3/4 to 2 cups water (depending how firm you prefer it)
- Additional water for soaking
Steps:
- Sort chickpeas to make sure there are no “other” stuff in it and rinse.
- Soak chickpeas in a mixing bowl or pot filled with water overnight, or for at least 6 hours. You want them to approximately triple in size.
- Rinse and drain soaking chickpeas then add to a blender or food processor.
- Blend the chickpeas with the water 1 3/4 cups of water for a firmer tofu and 2 cups for a softer texture.
- Strain mixture using a yogurt strainer or cheesecloth in order to separate the liquid from the pulp.
- On medium heat, cook the liquid on the stove and mix vigorously until thickened. The more you cook it the thicker it will become and the firmer the result. But you don’t want it runny cause then it won’t set up properly.
- Pour the mixture into a container or on parchment paper and then let cool for 10 minutes before putting in the refrigerator for a few hours until it firms up.
- Use it like you would soy tofu in your favorite recipes! I cut mine in large pieces, fried it up, and paired it with a garlic, ginger, and chili sauce (a mixutre of grated ginger, minced garlic, finely chopped spring onions, canola oil, toasted sesame seed oil, rice vinegar, lime juice, brown sugar, chili flakes, all to taste).
Kali Orexi!
Burmese Tofu (Chickpea Tofu)
Ingredients
- 1 cup dried chickpeas about 200 grams
- 1 3/4 to 2 cups water depending how firm you prefer it
- Additional water for soaking
Instructions
- Sort chickpeas to make sure there are no “other” stuff in it and rinse.
- Soak chickpeas in a mixing bowl or pot filled with water overnight, or for at least 6 hours. You want them to approximately triple in size.
- Rinse and drain soaking chickpeas then add to a blender or food processor.
- Blend the chickpeas with the water 1 3/4 cups of water for a firmer tofu and 2 cups for a softer texture.
- Strain mixture using a yogurt strainer or cheesecloth in order to separate the liquid from the pulp.
- On medium heat, cook the liquid on the stove and mix vigorously until thickened. The more you cook it the thicker it will become and the firmer the result. But you don’t want it runny cause then it won’t set up properly.
- Pour the mixture into a container or on parchment paper and then let cool for 10 minutes before putting in the refrigerator for a few hours until it firms up.
- Use it like you would soy tofu in your favorite recipes! I cut mine in large pieces, fried it up, and paired it with a garlic, ginger, and chili sauce (a mixutre of grated ginger, minced garlic, finely chopped spring onions, canola oil, toasted sesame seed oil, rice vinegar, lime juice, brown sugar, chili flakes, all to taste).
