Chickpea Tofu - Burmese Tofu
Burmese-style tofu made from chickpea flour, water, and salt. Add spices and flavorings to make it your own, and use it as a soy-free tofu alternative.
Servings 8
Calories 65kcal
Ingredients
- 1 cup chickpea flour aka garbanzo bean flour
- 1 cup cold water (for mixing with chickpea flour)
- 2 cups vegetable broth or water
- 1/2 teaspoon salt (increase to 1 tsp salt if using water instead of broth)
Optional ingredients for extra flavor
- 1 dash turmeric
- 1 tablespoon nutritional yeast (optional)
- herbs and or spices of choice to taste
Instructions
- Put 1 cup of chickpea flour into a bowl or measuring container that is easy to pour from. Slowly stir in 1 cup of cold water, stirring constantly until all the lumps are gone. Set it aside for about 5 minutes while you prepare the hot water or broth.
- Heat 2 cups of vegetable broth or water, plus 1/2 tsp salt, a dash of turmeric, 1 tbsp nutritional yeast, and any spices you wish, in a medium-sized saucepan until it boils.
- Give the chickpea flour mixture another stir, then add it to the boiling broth while whisking. It will quickly thicken and turn into a very thick paste.
- Turn down the heat so it continues to boil slowly, but does not splash you with thick paste bubbles. Stir constantly for 5 minutes until the mixture is very thick and smooth. (Don't taste the chickpea tofu until it is done cooking! Raw chickpea flour tastes terrible!)
- Pour into a dish to set. (I use a 6 X 8-inch rectangular glass dish.)
- Allow it to cool at room temperature for about 15 minutes, then cover and refrigerate for about 2 hours until it has cooled completely.
Notes
- Add the water to the chickpea flour slowly, stirring well after each addition. This will prevent clumping.
- Let the chickpea flour and water mixture sit for at least five minutes before adding it to the hot water or broth. This will help it have a smoother consistency.
- Once you add the chickpea flour and water mixture to the hot water, stir constantly with a whisk for 5 minutes, until the batter is very thick and slightly glossy.
- Immediately pour the hot chickpea tofu into a mold to set. It will start to harden as soon as it cools.
- Allow the chickpea tofu to cool at room temperature for about 15 minutes, then cover and refrigerate. This will allow the steam to escape, so you get the correct consistency.
Nutrition
Serving: 0.5cup | Calories: 65kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Calcium: 7mg | Iron: 1mg