Name: How To Make Chickpea Tofu From Chickpea Flour
Ingredients: 1/2 cup chickpea flour; 1 1/2 cups water; 1/8 tsp turmeric powder (optional); a pinch fo salt

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Tofu is a beloved staple in plant-based diets, but did you know that you can make tofu without soy? Chickpea tofu, also known as Burmese tofu, is a fantastic alternative made from chickpea flour, water, turmeric, and salt. It has a creamy yet firm texture, making it perfect for various dishes. Whether you’re avoiding soy or simply looking for something new, chickpea tofu is a versatile and nutritious choice.

What is Burmese Tofu?

Burmese tofu originates from Myanmar and differs from traditional soy-based tofu in both texture and preparation.

Unlike soy tofu, which is made by coagulating soy milk, Burmese tofu is created by cooking chickpea flour with water until it thickens into a smooth, custard-like consistency.

Once set, it becomes firm and sliceable, similar to firm tofu but with a softer, creamier mouthfeel.

There are different variations of chickpea tofu: some recipes use whole chickpeas soaked and blended, while others rely on chickpea flour for a smoother texture.

The addition of turmeric enhances its golden color and adds a hint of earthiness.

What You’ll Need For Chickpea Tofu

The recipe for chickpea tofu requires just a handful of ingredients:

Chickpea flour – The base ingredient that gives tofu its structure.
Water – Used to hydrate the flour and cook it into a thick mixture.
Turmeric – Adds color and a subtle earthy flavor.
Salt – Enhances the taste of the tofu.

How to Enjoy Chickpea Tofu

Chickpea tofu can be used in many ways, just like traditional tofu. Here are a few ideas:

Pan-fried – Lightly crisped in a pan for a golden, crunchy exterior.
Stir-fried – Added to quick vegetable stir-fries to absorb sauces and flavors.
Raw – Once cooled, it can be enjoyed in salads or Buddha bowls for a soft texture. Traditional recipes serve it with a garlic, oil, soy sauce and vinegar mixture.
Baked – Roasted for a firmer outside texture, great for meal prep.

Step-by-Step Method to Prepare Chickpea Tofu

Prepare the Batter

In a mixing bowl, whisk chickpea flour with salt and turmeric.

Then slowly add the water, mixing so it doesn’t create lumps, until you get a smooth batter.

Remove any foam that forms on top. If you have some time, it’s good to let it rest for a couple hours. Don’t worry if not I tried without rest and it’s still nice. It does help for the flour to fully absorb the water for a smooth batter.

Cook the Mixture

In a saucepan, add the chickpea mixture.

Cook on low heat/medium heat stirring very frequently, to avoid lumps and ensure an even consistency.

Cook for 13-15 minutes. The mixture will start to thicken, resembling a polenta or pudding.

Once it reaches a smooth, firm consistency, and it detaches from the edges, remove from heat.

Set the Tofu

Pour the mixture into a lightly greased or parchment-lined container.

Spread it evenly, smoothing the top with a spatula.

Allow it to cool at room temperature for at least an hour before transferring it to the refrigerator to set completely.

Let it set for 2 hours in total.

Slice and Use

Once fully set, remove the chickpea tofu from the container and slice it into cubes or strips.

It is now ready to be used in your favorite dishes!

I like to simply pan fry it with some oil and then season with a little soy sauce mixed with water or bake it to make little chickpea bites – at 180C/350F Fan for about 20/25 minutes.

Storage Instructions

To store chickpea tofu, keep it in an airtight container in the refrigerator for up to 5 days. Unlike soy-based tofu, it does not need to be stored in water.

DID YOU MAKE THIS RECIPE?

If you make this Chickpea Tofu, I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!