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!
- Grease or spray the bottom and sides of an 8-inch square baking pan.
- 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.
- 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.
- 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).
- 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.
- 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)
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
- 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