Burmese Chickpea Tofu is one of those recipes I have been meaning to make for ages, finally having done it I can’t believe what we’ve been missing out on all this time. What a find!
There is a lot of mixed information out there on whether Tofu is good or bad for you and I’m no expert but we do try to keep it to a minimum and now that this glorious B.C. Tofu has come into our lives I honestly think that it will replace Tofu as this stuff does everything you need it to do.
B.C.Tofu is ultra cheap to make, I’m taking pence not pounds! It’s also good for you, delicious and really easy to make. It takes about an hour start to finish and most of that time it’s just chilling in the refrigerator.
I was always under the impression that to make your own Burmese Chickpea Tofu was a real faff! I was completely wrong here’s the deal:
- whisk your ingredients together (chickpea flour, salt, water and spices if using)
- heat it up and whisk whisk whisk
- pour it into a dish to set and chill
It’s that easy.
Try using it in stir fries in place of tofu and in place of paneer in curries, sizzlers etc. I usually salt, season and bake it with a little non scented coconut oil for around 30-40mins flipping over half way through cooking.
BURMESE CHICKPEA TOFU
- 3 cups water (250ml)
- 1 cup chickpea flour/gram or besan (115g)
- 1 tsp salt
- ¼ tsp turmeric
- 1 tsp ground garlic (optional)
- Veg oil for frying
- Oil the bottom and sides of a 8" square baking pan.
- In a medium sized bowl whisk together the flour, turmeric, salt and 1+1/2 cups of the water until well combined and smooth.
- In a saucepan heat the remaining water, once the water has boiled bring the temperature down to a medium heat and add the flour mix whisking continuously.
- Keep on whisking over a medium heat for about 8 minutes until the mixture is glossy and thick.
- Pour the mixture into the prepared dish and leave to completely cool.
- Cover and refrigerate for at least an hour before use.
- Will keep covered in the refrigerator for 4-5 days, not recommended for freezing as it will turn soggy after defrosting.
*if things do get a bit lumpy put it all in a blender, whizz and pour into the prepared baking dish.
OTHER CHICKPEA BASED RECIPES: