Burmese Tofu
Author: Renate Valencia
Recipe type: Main
Cuisine: Burmese
Prep time:
Total time:
Serves: Large pan
- 3 cups fine chickpea flour (garbanzo four; "besan" in Indian grocery stores)
- 1 tsp turmeric
- 9 cups water
- 9x13 baking dish lightly wiped with vegetable oil (or use any kind of mold you like)
- Whisk chickpea flour, turmeric and 3 cups of the water in a bowl until very smooth.
- Bring remaining 6 cups of water to a boil in a large, heavy saucepan.
- Turn down flame to medium.
- Whisk chickpea mixture into boiling water and continue whisking until thick. Should take between 4 and 6 minutes. Be sure to keep it from scorching.
- Transfer to your mold and smooth top with a spatula. Work as quickly as you can because it sets fast.
- Allow to remain on counter until firm and then carefully turn out onto a board.
- Cut as desired and use immediately or refrigerate.
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/burmese-tofu/
3.5.3251