Burmese Tofu
Author: 
Recipe type: Main
Cuisine: Burmese
Prep time: 
Total time: 
Serves: Large pan
 
Tofu made from chickpea flour that works in almost any recipe calling for tofu.
Ingredients
  • 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)
Method
  1. Whisk chickpea flour, turmeric and 3 cups of the water in a bowl until very smooth.
  2. Bring remaining 6 cups of water to a boil in a large, heavy saucepan.
  3. Turn down flame to medium.
  4. 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.
  5. Transfer to your mold and smooth top with a spatula. Work as quickly as you can because it sets fast.
  6. Allow to remain on counter until firm and then carefully turn out onto a board.
  7. 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/