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small cubes of chickpea tofu on a wooden cutting board with a big block of tofu, green leave, and a kitchen knife in the background.

Chickpea Tofu (Burmese Tofu)

Kiara | My Plant Base Plate
Cooked chickpea flour makes this easy tofu alternative. You can play around with the water amount for a firmer or softer texture.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Course lunch, Main Course, Side Dish
Cuisine Burmese, Shan Origin

Ingredients
  

  • 4 cups Water
  • 2 tsp Sea Salt
  • 1 Tbsp Coconut Oil
  • ½ tsp turmeric powder
  • 2 cups Chickpea Flour in 1 ½ cups of water

Instructions
 

  • In a bowl, sift 2 cups of Chickpea flour to remove clumps.
  • Add in 1 ½ cups of water and whisk together until smooth.
  • In a pot bring to boil, 4 cups of water, 2 tsp of sea salt, ½ tsp of turmeric powder, and 1 Tbsp of coconut oil.
  • Add in chickpea flour and water mixture you did in step 1 and whisk until combined and smooth.
  • Cook for 20 minutes on low. (remember this is raw chickpea flour).
  • Grease a glass container with coconut oil and pour in cooked chickpea flour mixture.
  • Let cool for 2 hours.
  • Remove container and pre-cut if desired. Store in fridge.
Keyword besan flour, burmese tofu, chickpea flour, chickpea tofu, chickpeas, recipes,, shan tofu, tofu alternative