How to Make Chickpea Tofu

Watch the video

Chickpea tofu, also known as Shan tofu or Burmese tofu, is a unique and nutritious plant-based alternative to traditional soy-based tofu.

Unlike regular tofu, which is made from soybeans, Burmese tofu is made from chickpea flour, water, and salt.

It is a versatile, protein-rich food that originated in Myanmar (Burma) and has gained worldwide popularity due to its delicious taste and numerous health benefits.

One of the significant health benefits of this tofu is its high protein content and low calorie count.

It is an excellent source of plant-based protein, making it an ideal choice for vegetarians and vegans. A 100g serving of Burmese tofu can contain about 6g of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and promoting overall health and vitality.

Furthermore, chickpea tofu is also a rich source of other essential nutrients. It is low in saturated fat and cholesterol-free, making it heart-friendly. It is also gluten-free, making it suitable for people with gluten sensitivity or celiac disease. Additionally, Burmese tofu contains significant amounts of dietary fiber, which aids digestion, promotes satiety, and supports healthy weight management.

Incorporating Burmese tofu into your diet can provide a variety of culinary possibilities. It has a smooth and creamy texture with a subtle nutty flavor, allowing it to absorb the flavors of spices, marinades, and sauces in dishes. You can use it as a meat substitute in stir-fries, curries, soups, or salads, or even pan-fry or deep-fry it for a crispy texture.

Nutritional values per 100g of chickpea tofu before sautéing and cooking

• 87 kcal
• 1.5g fat
• 10g carbohydrates
• 6g protein

Did you know you can also make tofu from white beans?

Want a white bean tofu recipe?

Print

Chickpea Tofu or Burmese Tofu

Serving size 3 cups of tofu cubes

Calories 87 kcal

Ingredients

• 120g g chickpea flour 1 cup
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1 3/4 cups water one and three-quarter cups (437.5 ml)

Instructions

1. Grease or line a 20x2 cm pan with parchment paper.

2. In a bowl, mix all ingredients using a whisk or fork until no lumps remain. You can also use a blender for a smooth batter.

3. Transfer the chickpea flour mixture to a deep pot. Cook over medium heat. Stir constantly until the batter thickens and pulls away from the sides, after about 4-5 minutes.

4. Once the mixture is stable and evenly firm, continue to cook for another 2 minutes to ensure it is thoroughly cooked.

5. Pour the mixture into the pan and smooth it out using a spatula or another piece of parchment paper if needed. Let it cool, then transfer to the refrigerator for at least an hour to set.

6. After about an hour, remove from the refrigerator. Flip onto a cutting board and cut into cubes.

7. Can be stored in the freezer or refrigerator.