Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
77 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Vegan, gluten-free
Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}
Description
This recipe transforms a simple mixture of chickpea flour, salt, turmeric, and water into a firm tofu-like block through cooking and setting. The chickpea flour, whisked with part of the water, creates a smooth batter which is then cooked with the remaining boiling water while constantly whisking, thickening gradually over about eight minutes until glossy and very thick. The cooked mixture is poured into an oiled square baking dish to cool and set at room temperature for at least an hour.
Once set, the firm chickpea tofu can be cut into cubes or shapes according to the intended use. The texture is similar to a dense custard, with a subtle chickpea flavor enhanced by turmeric if included. This versatile preparation is free from soy, dairy, and gluten, providing options for various dietary needs.
Stored in an airtight container, the tofu should be consumed within three days. Some users report it can be frozen, though this is not tested by the recipe author. The firmness may increase as excess water drains during cooling. It is suitable for frying, adding to curries, or other uses where tofu is typically employed.
Ingredients
- 1 cup chickpea flour garbanzo bean flour / besan flour
- 1 tsp salt
- ¼ tsp Turmeric optional, ground
- 3 cups water divided
- canola oil neutral flavoured oil such as, or safflower oil
Instructions
- Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 ½ cups of water and whisk until smooth.
- Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
- Bring the remaining 1 ½ cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
- Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
- Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.
Notes
- This recipe is adapted from The Burmese Kitchen and is free from soy, dairy, and gluten.
- After setting, the chickpea tofu can be cut to desired shapes depending on intended use.
- Store the tofu in an airtight container and use within three days for best freshness.
- Freezing may be possible but has not been tested by the recipe creator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 406mg | 17% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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