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 include garlic powder in the recipe.
The written recipe is below, or you can also check out the video of the recipe here:
1/4tspturmeric(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.
After a few minutes of heating, the chickpea tofu will start to get some clumps which means it is starting to thicken. Stir the chickpea mixture quickly and continuously for about 10 mminutes, letting the mixture thicken. This process goes quickly. 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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