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Burmese Chickpea Tofu

Burmese Chickpea Tofu
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If you are a tofu lover and want to try something new then Burmese chickpea tofu is the best for you. It is made with a twist from traditional tofu. It is full of protein and vegan-friendly recipes. In this article, you will get to know the complete recipe for chickpea tofu and its origin. So, let’s grab your ingredients and start the preparation.

What is Burmese Chickpea Tofu?

This Burmese chickpea tofu is for you if you like tofu but are soy allergic or sensitive, or if you simply want to test new tofu preparation techniques. Burmese tofu has a silky, smooth feel and is manufactured with chickpeas rather than the usual soybeans used to make tofu.

Burmese tofu is a Shan cuisine that is produced from water and chickpea flour (or dry chickpeas that have been soaked). Knowing how to create tofu in this method has changed everything because it’s so simple, inexpensive, and healthful.

Chickpea Tofu
Chickpea Tofu

You may use this quick, simple, and delicious trick to finish off your dried chickpeas. The finished product can take on flavorful spices and seasoning and has a neutral taste similar to tofu. This soy-free but tasty recipe may be used in conventional tofu recipes, or added to salads, pasta dishes, or curries. Simply change the amount of water used in the recipe to produce tofu with a variety of textures, from firm to soft.

How to make Burmese Chickpea Tofu?

Making tofu is extremely easy and quick. It consists of only two ingredients and an easy preparation method. The ingredients and preparation method are given below:

Ingredients Required!

  • 2 Cups of Chickpeas
  • Water, as required
  • Cheesecloth or Sieve
  • Food processor

Preparation

  • The chickpeas should be submerged in water for at least all night, and then drain and rinse. The chickpeas should inflate three times after soaking.
  • The chickpeas and water should be blended in a food processor or blender. For a firmer texture, use 400 ml, and for a softer one, 500 ml.
  • To separate the chickpea pulp from the liquid portion, use a cheesecloth or sieve.
  • On a stovetop over medium heat, cook the chickpea liquid and whisk it constantly until it thickens. The mixture will become thicker and harder as a result of cooking the liquid.
  • Place a jar with the mixture in the refrigerator for at least 4 hours to chill. The tofu will grow more firm the longer you let it set.
  • Transfer the mixture to a dish and cut it into equal-sized pieces once it has firmed up to your preference. Enjoy your tofu however you wish.

Reasons to Love this Master Piece

The reasons for loving this recipe are:

  • It is soy and gluten-free. Best for those having soy allergy.
  • It is quick and easy to make.
  • It requires minimum ingredients for preparation. It is affordable.
  • It is vegan-friendly recipe

Nutritional Values

The nutritional values for the Burmese chickpea tofu are mentioned below:

Serving Size50 g
Calories47
Fat1 g
Saturated Fat1 g
Carbohydrates7 g
Fiber1 g
Sugar1 g
Protein3 g

These nutritional values change according to the ingredients and serving.

Conclusion

Burmese tofu, also known as shan tofu, is a common food among the Shan people of eastern Myanmar, unlike conventional tofu, which is prepared from soybean curd. It mixes salt, water, and chickpea flour, sometimes with turmeric. Chickpea tofu is healthy and vegan-friendly dish. You should also try chickpea and zucchini combo. The Chickpea and Zucchini Recipe is an adorable Italian dish that combines the hearty taste of chickpeas with the freshness of zucchini. 

Burmese Chickpea Tofu

FAQ Section

Can I use canned chickpeas instead of dried ones?

No, It is not recommended to use canned chickpeas instead of dried ones. The starch in dried chickpeas makes tofu thickens while canned chickpeas do not contain enough starch.

What to do with the leftover chickpea pulp?

You can use chickpea pulp in different ways. Some ideas are stir fries, chickpea eggs, or falafel.

Can I use sauce with chickpea tofu?

Yes, you can use sauce with chickpea tofu. It will taste good. Some sauce ideas to use with chickpea tofu are BBQ sauce, Siracha Sauce, or soy sauce.

How long chickpea tofu can be stored?

You can store the chickpea tofu in the refrigerator for about 1-2 weeks.

Can tofu be made with other legumes?

Yes! You can make tofu with any other legumes you want.

Burmese Chickpea Tofu

Burmese Chickpea Tofu

Burmese tofu is a Shan cuisine that is produced from water and chickpea flour (or dry chickpeas that have been soaked). Knowing how to create tofu in this method has changed everything because it's so simple, inexpensive, and healthful.
to create
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Asian, Maynmar

Ingredients
  

  • 2 Cups of Chickpeas
  • Water as required
  • Cheesecloth or Sieve
  • Food processor

Instructions
 

  • The chickpeas should be submerged in water for at least all night, and then drain and rinse. The chickpeas should inflate three times after soaking.
  • The chickpeas and water should be blended in a food processor or blender. For a firmer texture, use 400 ml, and for a softer one, 500 ml.
  • To separate the chickpea pulp from the liquid portion, use a cheesecloth or sieve.
  • On a stovetop over medium heat, cook the chickpea liquid and whisk it constantly until it thickens. The mixture will become thicker and harder as a result of cooking the liquid.
  • Place a jar with the mixture in the refrigerator for at least 4 hours to chill. The tofu will grow more firm the longer you let it set.
  • Transfer the mixture to a dish and cut it into equal-sized pieces once it has firmed up to your preference. Enjoy your tofu however you wish.
Keyword Chickpea Tofu

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