Burmese tofu is a soy-free, gluten-free food made from chickpea flour, water, salt and turmeric. I first learned about Burmese tofu back in January when looking for ways to use my up a huge bag of chickpea flour (chana) that I got from Superstore; they didn’t have any smaller bags at the time. Anyway, I ran across this post from omni gluten-free blogger, Girl Cooks World and gave her recipe a go as it seemed so easy. And it was! Skip the ramble and go straight to the printable recipe.
Video Tutorial for Burmese Tofu
On my first go, I nixed the additives and just used chickpea flour and water. The result was a cross between scrambled eggs and silken tofu. I found that it was great cut into cubes, dipped in a little flour and fried up. I’ve used it as salad toppings, on rice, in place of scrambled eggs and as the egg part of a quiche. Also, I’ve found that it’s really filling for the amount of calories, plus it’s a great source of protein and iron.
Over the last few months, it’s become one of my go-to foods. I’ve adapted the recipe to be more savory and more suited to how I like to use it, but it’s still super easy to make.
Have you tried Burmese Tofu before? What did you think?
- 2 cups chickpea flour (chana or besan will work)
- 6 cups of water, divided
- 1/4 teaspoon turmeric (recommended for flavour but not necessary)
- 2 cubes vegetable bouillon (or sub out 4 cups of water for veggie broth) or a teaspoon of salt
- Line a rectangle pan or casserole dish with parchment paper.
- In a large pot, boil 4 cups of water or vegetable stock. Add the boullion cubes if using.
- Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups of cold water. Whisk until smooth.
- When the 4 cups of water/stock comes to a ROLLING boil, carefully stir in the chickpea mixture.
- Turn off the heat and continue stirring vigorously for five minutes. The mixture will turn from matte to glossy and will become super thick. If you are using a gas stove OR it does not seem to get thick within a couple minutes, turn up the heat to medium-low.
- Pour the mixture quickly into your prepared pan and spread out evenly with a spoon.
- Let cool to room temperature before chilling in the fridge for an hour.
- After chilling, cut up the tofu as desired for easy storage.
- Eat cold, heated up, fried, or however you like! Enjoy!
- Do not pour the chickpea mixture into the water/stock before it comes to a rolling boil. It MUST be hot enough in order for your tofu to set properly afterwards. If you have a gas stove, the residual heat may not be enough. In that case, turn the heat to very low instead of turning it off after adding the chickpea mixture.
- Make sure you stir it for five whole minutes so the chickpea flour cooks through. If you don't it gets a sprouty kind of taste. But if you plan to cook it after (like sauteing or deep frying) then don't worry about that too much.
- Store your tofu in the fridge. It will leech water as it sits and gets firmer over time. Simply drain out the water periodically.
- One of my Instagram friends told me it does fine in the freezer, just thaw it in the fridge before using. I've never tried as I always eat it up quickly!