Easy recipe for 3 Burmese Tofu: The Easiest Soy-Free Tofu
Looking for an easy, soy-free protein? This Burmese Tofu recipe uses just chickpea flour for a creamy, delicious result. Try it at home.
Ingredients
- 1 cup chickpea flour also known as besan or gram flour
- 3 cups water divided into 1 cup and 2 cups
- 0.5 tsp salt or to taste
- 0.25 tsp turmeric powder for color (optional)
- 1 tsp neutral oil for greasing the dish
Instructions
- Lightly grease an 8x8 inch baking dish or a similar sized container with neutral oil and set it aside.
- In a medium mixing bowl, combine the chickpea flour, salt, turmeric powder (if using), and 1 cup of the water. Whisk thoroughly until the mixture is completely smooth and free of lumps. This is your slurry.
- Pour the remaining 2 cups of water into a medium saucepan and bring it to a rolling boil over medium-high heat.
- Once the water is boiling, reduce the heat to medium and slowly pour the chickpea slurry into the saucepan while whisking constantly. It is crucial to whisk continuously to prevent any lumps from forming.
- Continue cooking and whisking for 5-8 minutes. The mixture will thicken significantly, resembling a thick porridge or polenta. You'll know it's ready when it starts to pull away from the sides of the saucepan as you stir.
- Working quickly, pour the hot mixture into the prepared greased dish. Use a spatula to spread it evenly and smooth the top.
- Let the tofu cool and set at room temperature for at least 1 hour, or until completely firm. You can speed up the process by placing it in the refrigerator after it has cooled slightly.
- Once fully set, carefully run a knife around the edges of the dish and invert the block onto a cutting board. Slice the Burmese tofu into cubes or your desired shape. It's now ready to be eaten as is, pan-fried, or added to salads and curries.
Notes
Whisking is Key: Do not stop whisking once you add the slurry to the boiling water. This is the most important step for achieving a smooth, creamy texture.
Storage: Store the tofu in an airtight container in the refrigerator for up to 5 days. It may release some water, which is normal.
Serving Suggestion: For a delicious snack, pan-fry the tofu cubes in a little oil until golden and crispy on all sides. Serve with a dipping sauce made of soy sauce, rice vinegar, sesame oil, and chili flakes.
