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.
Want to make tofu WITH soy? Learn how to make tofu with just soy milk, lemon juice, and water!
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 or however you like! Try them coated and fried like in these Burmese Tofu Crispy Dippers! Enjoy!
- *Pack down the chickpea flour when measuring (basically the opposite of how to measure regular flour for most recipes). For firmer tofu, you can increase the amount of chickpea flour. However, I find it becomes more difficult to cook the mixture thoroughly enough when I add too much flour so I increase it 1 cup more at the most.
- 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!