Burmese (Chickpea) Tofu Recipe

Burmese tofu, known as tohu in Myanmar, is a delectable and versatile ingredient that's entirely plant-based. Unlike its soy-based counterpart, Burmese tofu is made from chickpea flour, offering a unique, nutty flavor and a smooth, creamy texture. This version of the recipe includes a special ingredient to reduce the natural bitterness of chickpea flour without altering its delightful texture. Perfect for stir-fries, salads, or even as a standalone snack, this Burmese tofu will be a delightful addition to your culinary repertoire.

Ingredients

1 cup chickpea flour (garbanzo bean flour)
3 cups water
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon ground cumin (optional - to reduce the bitterness)
Cooking oil (for greasing)

Instructions

In a large bowl, whisk together the chickpea flour, turmeric, salt, and ground cumin. Gradually add 1 cup of water, ensuring to whisk continuously to avoid lumps.

In a pot, bring the remaining 2 cups of water to a boil.

Slowly pour the chickpea flour mixture into the boiling water while stirring continuously. Reduce the heat to medium-low and continue stirring for 8-10 minutes. The mixture should thicken and have a glossy appearance.

Grease a baking tray or a square dish with a bit of oil. Pour the cooked mixture into the tray and smooth the top with a spatula. Let it cool at room temperature for about an hour until it sets firmly.

Once set, cut the tofu into desired shapes. It can be served as is or lightly fried for a crispy exterior.

Store in an airtight container in the refrigerator for up to a week.