Chickpea Tofu


Shan_Tofu_86

 

Burmese Tofu (aka Shan Tofu) is a protein product that has a similar texture to traditional soy tofu, but the production method and flavor is much different.  My wife is not a fan of tofu but does like this version quite a bit! It’s made from chickpea flour and is really easy to make at home.  It’s also nutritious and super-cheap.

I’ve seen alot of methods of making this on the Internet, some of which require alot of overnight soaking.  I prefer a quick method that I learned about here:

http://www.girlcooksworld.com/2013/03/burmese-chickpea-tofu.html

I upped the salt and turmeric a little, mainly because I am a big fan of both salt and turmeric. 🙂

The resulting “tofu” is very close in texture to firm tofu.  I have tried it in stir-fries but haven’t had alot of success frying it the same way that I fry soy tofu – the outside doesn’t crisp up quite the same.  It is still delicious and we like to use it instead of egg in fried rice, and I’m always finding new uses for it.

Chickpea flour is pretty available these days at most large grocery stores, and any Indian grocery store. If you are an Amazon Prime member, you can get Gram (Chick Pea) Flour 4lb with free shipping. I’ve used this brand and the Laxmi brand alot and have been very happy with both.

Chickpea Tofu
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Shan Tofu, Burmese Tofu
Servings Prep Time
2.5Pounds 5minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
2.5Pounds 5minutes
Cook Time Passive Time
10minutes 1hour
Chickpea Tofu
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  • 3
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Votes: 0
Rating: 0
You:
Rate this recipe!
Shan Tofu, Burmese Tofu
Servings Prep Time
2.5Pounds 5minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
2.5Pounds 5minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
  • 2Cups Chickpea Flour (Besan)
  • 1/2Teaspoon Turmeric(ground)
  • 1Tablespoon Salt
  • 6Cups Water
Servings: Pounds
Units:
Instructions
  1. Boil 4 cups of water in a large saucepan.
  2. Combine the dry ingredients (chickpea flour, salt and turmeric) in a bowl and add 2 cups of water.
  3. Whisk the water and dry ingredients well. Try to eliminate lumps!
  4. Slowly add the flour mixture to the boiling water in the saucepan, whisking constantly.
  5. Reduce the heat to low and continue to whisk until the mixture is very thick, smooth and a little glossy. This will start to feel like a forearm workout pretty quickly but keep whisking!
  6. Remove the mixture to a lightly oiled casserole dish and smooth the top. I use an 8x8 dish which results in about 1.5 inch thick tofu. If you want to keep it a little thinner, use a larger casserole dish like a 9x13.
  7. Place the dish in the refrigerator for about one hour to set. After this time, turn the tofu out onto a cutting board and slice however you like for your recipe.
  8. The unused tofu will keep for a couple of weeks in the refrigerator.
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