Burmese Tofu / Chickpea Flour Tofu is a soy-free alternative to traditional tofu, it has a nutty flavour of chickpea and works well with many recipes.
I had not heard of this chickpea flour tofu till Sneha my daughter in law sent me a Burmese recipe, where the lady makes the tofu with chickpea flour and makes a very interesting dish with it. Sneha even made a batch of this tofu, which I tasted. The minute I tasted I recollected the Dhokli which is made in the Saurashtra region of Gujrat. The tofu is made with chickpea flour and water minus the spices while the dhokli is made with chickpea flour and water too, but has loads of spices. The procedure to cook is the same. The recipe that I followed asked for refrigeration, but I used it without refrigerating it, it had set beautifully.
After I made this Tofu I made a Kathiawari Lasuni Kadhi and added the tofu cubes to it. The curry tasted absolutely fantastic. Now, this Tofu has made me little crazy and I want to try more recipes with this melt in the mouth soy-free tofu. This tofu could be added to salads and almost most dishes where the soy tofu is used. I even saw Fries with it! So go ahead try this soy-free tofu, and I am sure you will love it.
Burmese Chickpea Tofu is my Day 2 post under the theme Cooking with Chickpea Flour.
Burmese Tofu / Chickpea Flour Tofu
- 1 cup chickpea flour
- 1 tsp salt
- tsp ¼turmeric optional
- 1 cups + 2water
- Grease an 8 “ loaf pan or a thali.
- In a medium bowl, mix together chickpea flour, salt, and turmeric.
- Add 1 cup water and whisk until smooth.
- Bring 2 cups of water to a boil over medium heat.
- Add the chickpea mixture and whisk, heating, until the mixture is thick and glossy, this shall take anywhere between 8-10 minutes.
- Pour the smooth, thick mixture into the greased baking dish and cool to room temperature.
- Once the mixture is cool, place in the refrigerator for an hour .
- upturn the baking dish and let the mixture slide out.
- Cut it into the desired shapes or cubes as per your recipe.