Chickpea Tofu is a staple ingredient in Burmese cooking, originating in the Shan region of Myanmar. We learned to make it from a traditional Shan chef and this is our spin on it (see recipe note below). You can use this Vegan Chickpea Tofu Recipe in many noodle and stir-fry dishes, or on it’s own with a variety of spices and toppings. This is a great alternative to soy tofu in vegetarian and vegan cooking.
*Note: Our recipe makes the tofu a little thicker than the traditional version that we learned, because we add 1/2 cup more chickpea flour. We also add extra turmeric and include garlic powder in the recipe. The turmeric is for color so feel free to reduce down to 1/4-1/2 tsp.
The written recipe is below, or you can also check out the video of the recipe here:
1tspturmeric(optional) reduce to 1/4-1/2 tsp if you don't like turmeric
3tbspcorn flouror white flour if you can't find corn flour
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Add all of the ingredients to a blender, and blend well until all ingredients are well combined. *If you don't like a lot of turmeric, feel free to reduce this. It is for color and we add a bit more to our chickpea tofu for flavor.
Transfer the blended chickpea mixture to a medium size pot and heat on medium.
Stir the chickpea mixture continuously for 10-15 minutes, letting the mixture slowly thicken. Once it is the consistency of a thick, creamy batter, remove it from the heat.
Pour the batter into a bread loaf or small square baking dish, and cover with a cloth towel or cheesecloth to set. Let it set for 1-2 hours, depending on how firm you want the tofu. It will set even further if put in the fridge for a while.
We use this to make Tofu Nway, a warm Shan salad, we add it to stir-fries, sandwiches or anything else we use soy tofu in. You can even add it in a softer version to noodles! Enjoy!
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