AuthorLeah St John, CHN
RatingDifficultyIntermediate

An alternative to soy-based tofu, this Burmese Tofu is made with chickpea flour. It is easy to make and can hold it’s shape when cooked, put in soup, or thinly sliced. Additionally, Burmese Tofu can also be flavored with a number of different seasonings as soy-based tofu can.

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Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 cup chickpea flour
 1 cup water
 2 cups water
 1 tsp Himalayan salt
 ¼ tsp turmeric powder
 ½ tsp agar powder*optional, see notes

1

Put the dry ingredients and 1/3 of the water into a blender, and blend until smooth.

2

Bring the remaining 2/3 of the water to a boil, and lower to a simmer. Slowly pour the blended mix into the hot water.

3

Stir with a wooden spoon or whisk for 5 minutes. After 5 minutes, it should be thick (like custard).

4

Pour into a glass dish or mould, and let cool. Refrigerate for 4 hours, or until firm.

Notes
5

If you want to add any seasonings to the chickpea tofu, stir them in while it is thickening.

6

*If you want a thicker set tofu, add it into the cool water before bringing it to a boil, stirring frequently. Once the water is boiling reduce to a simmer, and slowly pour in the blended mix while continuously stirring.

Category

Ingredients

 1 cup chickpea flour
 1 cup water
 2 cups water
 1 tsp Himalayan salt
 ¼ tsp turmeric powder
 ½ tsp agar powder*optional, see notes

Directions

1

Put the dry ingredients and 1/3 of the water into a blender, and blend until smooth.

2

Bring the remaining 2/3 of the water to a boil, and lower to a simmer. Slowly pour the blended mix into the hot water.

3

Stir with a wooden spoon or whisk for 5 minutes. After 5 minutes, it should be thick (like custard).

4

Pour into a glass dish or mould, and let cool. Refrigerate for 4 hours, or until firm.

Notes
5

If you want to add any seasonings to the chickpea tofu, stir them in while it is thickening.

6

*If you want a thicker set tofu, add it into the cool water before bringing it to a boil, stirring frequently. Once the water is boiling reduce to a simmer, and slowly pour in the blended mix while continuously stirring.

Burmese Tofu (Chickpea Tofu)