Chickpea tofu
This recipe outlines the simple process of making Chickpea Tofu, also known as Burmese tofu, a versatile soy-free alternative. Made from gram flour, water, and optional turmeric, it involves cooking a slurry until thickened, then setting it to firm. The resulting blocks can be pan-fried, stir-fried, or used in various dishes.
Equipment
- 1 Saucepan (medium) Non-stick is preferred for easier handling.
- 1 Whisk Essential for lump-free slurry and smooth cooking.
- 1 Heat-Resistant Spatula For scraping sides and ensuring even cooking.
- 1 Measuring Cups/Spoons
- 1 Square or rectangular tin/dish Approx. 20x20cm, for setting the tofu.
Ingredients
Main
- 100 g gram chickpea flour
- ΒΌ tsp ground turmeric optional
- flavourless oil for the tin (optional)
Instructions
- Lightly grease a square or rectangular baking tin (approx. 20x20cm or similar) with a flavourless oil and set aside.
- In a medium saucepan (off the heat), whisk together the gram (chickpea) flour, ground turmeric (if using), and a pinch of salt.
- Gradually add 250ml cold water to the flour mixture, whisking continuously to ensure no lumps form and a smooth, pourable slurry is achieved.
- Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or heat-resistant spatula, for 8-10 minutes.
- Continue stirring until the mixture thickens significantly, becoming a very thick paste that pulls away from the sides of the pan; it should resemble thick mashed potatoes.
- Immediately pour the hot chickpea mixture into the prepared tin, spreading it evenly with the back of a spoon or spatula to create a smooth, flat surface.
- Allow the tofu to cool at room temperature for about 30 minutes, then transfer it to the refrigerator.
- Chill for at least 2-3 hours, or until completely firm and set.
- Once fully set, carefully invert the tin onto a cutting board. The chickpea tofu should release easily.
- Cut the chickpea tofu into desired shapes (cubes, triangles, or slabs) and it's ready for use in your chosen dish.
Notes
Achieving a smooth, lump-free slurry is paramount; whisk vigorously when adding water. Cook the mixture thoroughly until it's very thick and pulls away from the sides of the pan; undercooking will result in a soft, unset product, while overcooking can make it rubbery. For enhanced flavor, consider adding a pinch of kala namak (black salt) for a sulfuric, 'eggy' taste, or nutritional yeast for a cheesy umami note, along with standard salt and pepper, directly into the slurry. Ensure the tin is adequately oiled for easy release. Proper chilling is crucial for firming up the tofu; allow ample time.