Easy Burmese Tofu
Soy-free tofu made from chickpeas - makes one 850g block
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 ground turmeric (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).