Chickpea Flour Tofu {Burmese Tofu}

4.98 from 143 votes

Chickpea Flour Tofu {Burmese Tofu}

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!

Prep Time5

Cook Time10

Total Time15

Course: Essential Basics

Cuisine: Asian

Keyword: burmese tofu, chickpea flour tofu, easy, easy homemade tofu, high protein, plant protein, shan tofu, soy-free, soy-free tofu

Servings: .25 lbs (567 g) / 4 servings

Author: Camilla

Ingredients

1 cup 120 g chickpea flour
1 teaspoon fine sea salt
1/4 teaspoon ground turmeric
3 cups 750 mL water, divided

Instructions

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)

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)

Nutrition