Skip to Content

Chickpea Flour Tofu {soy-free, aka Burmese Tofu}

VGFGrFHP

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!
chickpea flour tofu cubes on a grey plate with chopped herbs

The New Tofu: Chickpea Flour Tofu 

I thought I was done with tofu.

I never liked it as an entrée, and I could always detect the flavor when it was used in creamy desserts or as an egg substitute. And don’t get me started about the cheap soy protein isolate that is thrown into some energy and protein bars. Soy just isn’t my thing.

Then, in the early days of my love affair with chickpea flour, I learned of Burmese tofu. It’s made from chickpea flour. It’s 100% soy-free. It’s fast and easy to make. It’s high in protein & fiber and low in calories.

And it’s incredibly delicious.

close-up of Burmese tofu (made with chickpea flour) on a grooved metal plate

What is Burmese Tofu (aka Chickpea Flour Tofu)? 

In short, Burmese tofu–also known as chickpea flour tofu, shan tofu, and tòhú–is the meatless, soy-free, main-dish protein we’ve all been waiting for.

Ingredients for Chickpea Flour Tofu

Here is the ingredient list to put this recipe in action:

  1. Chickpea flour
  2. Water
  3. Salt
  4. Ground turmeric (traditional, but not required)

You will also need about 10 minutes of cooking time, followed by some unattended waiting time.

Then invert the slab of tofu onto a cutting board, cut into cubes, slabs, triangles, or any shape you like. It’s a perfect protein snack as is (it keeps in the refrigerator for up to 2 weeks), or you can use it in any savory recipe that calls for firm or extra-firm tofu. Fried in a bit of oil, or oven-fried on a sheet pan (the first two pics are oven -fried with a spritz of oil–450F for about 12 minutes), it is positively swoon-worthy.

slab of homemade tofu made with chickpea flour (Burmese tofu) on a piece of slate

What is the Texture of Chickpea Flour Tofu?

Don’t like the squishy, squelchy texture of soy tofu? Me neither, and chickpea tofu has none of it. Instead the texture is like velvet: gently firm, yet melt-in-your-mouth creamy.

Chickpea tofu holds together beautifully in stir-fries. If you would like the texture extra-firm, simply wait an extra day or two before using it.  The tofu releases water a it sits, so it will become firmer the longer you wait.

What is the Flavor of Chickpea Flour Tofu?

As mentioned, the turmeric is optional, but the subtle, mysterious flavor it adds is addictive; it’s also what lends the tofu it’s distinctive golden hue (although, for me, it happily shouts “I am not soy tofu!”).

You can add other spices and herbs to your heart’s content–think Thai curry paste, chopped fresh cilantro, grates fresh ginger…oh the possibilities! Simply stir in the flavors of your choice before spreading the mixture into the pan.

Excited? You should be! Chickpea flour tofu is truly a game changer. Happy eats, everyone!

Related Posts:

  1. Acorn Squash & Burmese Tofu Sheet Pan Dinner {vegan, high-protein}
  2. Vegan Oat Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}
  3. Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
  4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  5. Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chickpea Flour Tofu {Burmese Tofu}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 1.25 lbs (567 g) / 4 servings 1x
  • Diet: Vegan

Description

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!


Ingredients

Scale

Instructions

  1. Grease or spray the bottom and sides of an 8-inch square baking pan.
  2. In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.
  3. In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.
  4. Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
  5. Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.
  6. Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making “egg” salad sandwiches)

Notes

Storage: Store in an airtight container in the refrigerator for up to two weeks (the longer it sits, the firmer it will get as water continues to drain off)

  • Category: Essential Basics
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 of entire recipe (about 1 and 1/4 cups)
  • Calories: 121
  • Sugar: 1 g
  • Sodium: 532 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg

Keywords: chickpea flour tofu, Burmese tofu, shan tofu, soy-free, soy-free tofu, easy homemade tofu, high protein, plant protein, easy

 

 

pieces of vegan chocolate chip cookie brittle on a grey plate
Previous
Vegan Chocolate Chip Cookie Brittle {grain-free, gluten-free}
Next
Coconut Lime Protein Bars {4-Ingredients, grain-free, vegan}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cary

Wednesday 30th of December 2020

Hi when I tried to fry the tofu cubes in a pan, mine became mushy and fell apart. Do you have any advice for this? Do I need to press the tofu?

Ashley

Wednesday 4th of November 2020

hi I was wondering if one serving would be the 1 and 1/4 cup or if that was the entire recipe?

Camilla

Monday 7th of December 2020

Hi Ashley! It is 1/4 of the entire recipe :)

Ashley

Friday 16th of October 2020

how many cups would equal 1 serving?

Camilla

Monday 7th of December 2020

Once cubed or crumbled, about 1 and 1/4 cups.

Chickpea Flour French Fries {Panisses} -Vegan, Grain-Free | power hungry

Wednesday 30th of September 2020

[…] you have made my chickpea flour tofu or chickpea flour feta cheese, the initial step is similar. Whisk equal parts (1 cup) chickpea […]

Trena

Saturday 4th of July 2020

This is FANTASTIC! I used black salt (kala namak) instead of regular salt and it tasted exactly like eggs! You can get the chickpea flour at Indian markets a lot cheaper than health food stores. That’s where the black salt is too. Can’t wait to flavor the next batch with something new and delicious. Oh, and the mouth feel of this is delightful! So velvety. Thanks for a great new addition to my WFPB repertoire.

Camilla

Saturday 4th of July 2020

Yay, another convert to chickpea flour tofu! I am so happy you like it, Trena!!!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry