Most tofu you find at the store is made from soybeans, but this Burmese Tofu version is completely soy-free! Burmese tofu (also called Shan tofu) is made from just chickpea flour, water, a pinch of salt, and optional turmeric (for that traditional colour).
The result is a smooth golden block you can slice, cube, or fry, with endless ways to flavour it up. It’s high in plant-based protein and fibre, gentle on little tummies, and makes a great allergen-friendly option for babies and toddlers. You can adjust the firmness depending on how you want to use it: soft and custardy in salads, firm for slicing, or extra firm for frying and stir-fries. It’s budget-friendly, toddler-friendly, and a recipe you’ll come back to again and again.
Also, you can make this with lentils too! Check out that recipe here.
Easy Burmese Tofu
Ingredients
- 120 g chickpea flour (also called besan or garbanzo flour)
- 750 ml water (divided (1½ cups cold, 1½ cups boiling))
- ½ tsp sea salt (reduce or omit for babies under 12 months)
- ¼ tsp turmeric powder (optional, for colour)
- 1 tsp olive oil (for greasing dish)
Instructions
- Lightly oil a glass container or dish.
- In a bowl, whisk chickpea flour, salt, and turmeric with 1½ cups cold water until completely smooth (no lumps).
- Bring the remaining 1½ cups water to a boil in a saucepan. Slowly whisk in the chickpea slurry.Note on firmness: Standard firmness is 1 cup flour to 3 cups of water. For extra firm (best for frying), use 2½ cups of water. For softer, custard-like tofu (best eaten fresh in salads), use 3½–4 cups of water.
- Reduce heat to medium and whisk constantly for 6–10 minutes, until the mixture is thick, glossy, and pulling away from the sides of the pan.
- Immediately pour into your prepared dish and smooth the top with a spatula.
- Allow to cool at room temperature for 1 hour, then transfer to the fridge to set fully for 4 hours or overnight.
- Remove from the dish by placing a chopping board over the dish and flipping it out. Then slice or cube to whatever shapes you like.
- To make popcorn nuggets, cut ⅓ of the block in cubes, then toss cubes with ½ tsp each of garlic powder, onion powder & smoked paprika powder, plus 1 Tbsp of nutritional yeast. Spray with olive oil, then air fry at 180c/350f for 15 mins, shaking every 5 mins (or oven bake 15–20 mins).
Storage
Keeps in the fridge for up to 5 days in a sealed container. Can be frozen for up to 3 months (texture becomes spongier which is great for absorbing sauces).Nutrition - Per Serving
FAQ / TROUBLESHOOTING: Burmese Tofu
Why is my tofu lumpy?
This usually happens if the slurry isn’t whisked smooth before adding, or if you don’t whisk enough while cooking. Use a whisk, not a spoon, and don’t stop stirring.
Why didn’t it set properly?
It may need more cooking time – whisk until very thick and glossy before pouring into the dish. Also, make sure to let it fully cool before slicing.
Can I make it from dried chickpeas instead of flour?
Yes! Soak 1 cup of dried chickpeas overnight, then blend with 2 cups of fresh water until smooth. Strain through a nut milk bag or cheesecloth to remove solids, then use this as the mix that you cook as per method until thickened (do not add extra water).
How do I change the firmness?
•2½ cups water = extra firm (great for frying and stir-fries).
•3 cups water = standard (like firm tofu).
•3½–4 cups water = softer, custardy texture (best in salads or eaten fresh).
Can I freeze it?
Yes, up to 3 months. The texture will become more porous and spongy, which makes it perfect for marinades and sauces.
How do I flavour it?
Try garlic powder, onion powder, smoked paprika, dried herbs, curry powder, or even swapping the water for veggie stock.
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.