Burmese Chikpea Tofu (Gram Flour Tofu)
Prep time
2 MinCook time
10 MinInactive time
15 MinTotal time
27 MinBurmese Chikpea Tofu (Gram Flour Tofu)
A typical Burmese tofu is made using water, gram flour (ground yellow split peas & chickpeas), salt, and turmeric. Though this recipe has a few extra spices, the outcome is a versatile soy-free/dairy-free alternative that can be used in many dishes. It is quite simple to make, doesn’t require any fancy equipment, and is also budget-friendly!
Ingredients
- 1 cup water
- 1/2 cup (packed) black chickpea flour/besan flour
- 1 tbsp oil
- 1/2 tsp each ground spices: turmeric, paprika, black pepper, cumin
Instructions
- Mix the flour, water, oil, and spices together in a bowl. Make sure to add water little by little to create a smooth paste.
- Heat the flour mixture in a medium-sized saucepan on a medium flame. Whisk it over medium heat until the mixture becomes thick and glossy. This should take about 5-8 minutes.
- Use a lightly greased glass container or line it with parchment paper.
- Spread the tofu mixture with a spatula. Gently spread and smooth out the top layer. Be sure to do this step while the mixture is still hot.
- Cool the mixture and allow it to set. At room temperature, it could take 30 minutes to set.
- Cut into desired size and shape. The firmness level on this tofu is soft to regular.
Notes
Unlike traditional tofu, this tofu is already seasoned with spices. It tastes flavorful even when simply sautéed. When used in curries, add these tofu pieces right before serving. You could also blend these chunks when making vegan cheese sauce for added thickness.
Personal Note
I use these lightly sautéed tofu chunks in wraps, sandwiches, and curries. Kids love Paryushan-friendly vegan mac and cheese made using these tofu chunks. Everyone in my family loves it.
Disclaimer: Some or all allergens may not be listed