Burmese Chickpea Tofu
A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.
Also known as Shan tofu, this tofu sets when chickpea flour and water are cooked together and the mixture is left to cool. Cut it into cubes or slices and serve it fresh, in salads, or fried.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the mold and mixture
Line a mold with parchment paper. In a bowl, whisk the chickpea flour with 360 ml of water until smooth, then mix in the salt and ground turmeric.
Ready to continue when: The mixture is smooth and lump-free, and the mold is lined.
15 min - 02
Cook the mixture
Put the remaining 360 ml of water in a saucepan and bring it to a boil. Gradually pour in the flour mixture, whisking continuously. Cook for about 8 minutes, whisking constantly, until very thick and glossy.
Ready to continue when: The mixture is very thick and glossy as the whisk moves through it.
8 min - 03
Cool and let it set
Immediately pour the mixture into the lined mold and smooth the surface. Leave it to cool at room temperature for 1 hour, then refrigerate it for at least 2 hours before unmolding and cutting.
Ready to continue when: The block is cold and firm and can be unmolded and cut.
180 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.