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Love is in my Tummy

Plant-based flavor

July 24, 2017 By Tina Dawson 18 Comments

Soy-Free Burmese Chickpea Tofu

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

As you probably know (coz I’ve said this a hundred times on this blog), though I’m of Indian descent, several generations of my paternal family, right up to my father were born and raised in Burma and migrated to India post WWII. And I grew up listening to all sorts of magical stories about their homeland until my grandmother died when I was 13 and took all the unspoken stories with her. Over the years, all I have left are just fragments of what I’ve heard, but every now and then, I discover more pieces that help me understand what their life was like, in another country, in another time.

Even though I had naught but recounted tales to tie me to this foreign land, I cannot help but strangely feel tied to it. I still keep my grandmother’s Burma alive in my kitchen 17 years after her passing, and I know that I will keep it going till I breathe my last. But sadly, I was too young when she passed, for her to have had the time to pass down all her culinary knowledge, so what she did not manage to teach me, what she would have wanted to teach me, I try to learn elsewhere.

It was a few months ago, while looking for new Burmese recipes to try, that I discovered this Burmese Chickpea Tofu in salad form from a travelogue– and it reminded me of my grandmother talking about large yellow blocks of chickpea (a description that made no sense to a 12 year old me) that was sliced and used in salads, soups and stir-fries. The second I laid eyes on the image of a huge block of cheese-like substance on the post, another piece of the puzzle connected and I was thrilled!

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

There is so much controversy around soy-based products and the adverse effects its phytoestrogen has over the female body, and prevention is better than cure, so when in doubt, I stay away, just to be safe. I’ve been trying to dial down on the tofu, but a vegan who does not eat tofu travels a rather lonely road, and I desperately needed another protein source for company. Everyone knows I am a complete and total sucker for all things chickpea, so this was truly a godsend, or perhaps it was just my grandmother’s spirit hacking Google search results and guiding me towards nice things I did not know I needed. Either explanation sounds fine by me!

Traditionally, Burmese Chickpea Tofu is made with split chickpeas (channa dal), that’s soaked, ground to a fine paste, sieved to remove lumps and then cooked until firm, then set. Here’s a video, if you’re interested, that catalogs the entire process. It’s quite elaborate and quite interesting. The overnight soaking eliminated the phytic acid in the lentil, making it more healthier to consume, giving you the complete benefit of the bean. Learn more about why you should always soak your lentils before cooking.

But, if you saw the video, you’ll know how time consuming it is, so this right here, is kind of a short-cut using chickpea flour instead – and to compensate for that, I’ve added garlic powder in the recipe (hopefully, it’ll combat some of that flatulence that seems to normally haunt lentil eaters!). And oh, please do not skip the turmeric powder, it gives the tofu such a brilliant golden hue (and an anti-oxidant boost) that makes it absolutely striking in salad bowls!

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

Even though I discovered it a few months ago, it’s taken this long to finally make it to the blog – because *ahem*, I had two failed attempts. So, from my mistakes to your fool-proof success, here’s something you should know: when you cook the chickpea batter, make sure you cook for the full 8-10 minutes. Keep stirring until the matte liquid turns thick and glossy, kinda like cake batter, if you will that falls down in translucent ribbons. You want all the water absorbed or evaporated, there should be little to no bubbling and when you stir, the lines should keep their shape for a while before melding back to smoothness.

And here’s a test you can do to check if done: While you’re cooking the batter, keep a small stainless steel plate in the freezer. Once you think the batter is thick enough, drop a small amount of batter (about 1/4 tsp) on the cool plate and return to the freezer. Take it out before a minute is out, and you should see a firm blob. Break it apart and it should come off in two soft, but firm pieces, and not gooey at all.

Once this stage is reached, remove from heat, and you’re good to go! Remove from heat any sooner and I guarantee you that all you’ll get is a watery, goopy mess. I’ve made that goop twice and trust me, it is not pretty!

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

So how is this, you ask? It’s a little squiggly, slightly softer than extra-firm tofu, but it’s creamy, tastes nutty and I love the touch of garlic, because well, I love garlic. While people swear that you can just snack on these cubes (technically they’re twice cooked, so you’re good to go at it), I think I’ll enjoy it more either as a salad (with a delicious dressing) or at least in a curry.

So what are you waiting for? Make yourself a slab of this Burmese Chickpea Tofu while I work on a flavorful Burmese Tofu Thoke (salad) recipe for the next post – and trust me, it is going to be all sorts of deliciousness that you’ve yet to experience! I am oh-so-excited about finally having found a tofu that I can truly enjoy!

And while you’re waiting for my recipe, here’s something you can try: Slice the tofu in thin strips or small-ish cubes and pa fry them with a smidgen of oil till the skin turns golden-brown and crisp. Remove from heat and enjoy while still hot! The exterior is super-crisp but the interior turns absolutely molten, much like a french-fry! You can also deep-fry them, but let’s not go there until absolutely necessary! 🙂

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Burmese Chickpea Tofu

Created by Tina Dawson on July 23, 2017

For those who hate regular tofu, this Burmese Chickpea Tofu can be a nutty, creamy, soy-free alternative. Vegan + Gluten-Free!

  • Cook Time:15m
  • Total Time:30m
  • Serves: 4

Ingredients

  • 1 c chickpea flour (besan) (1c = 235ml)
  • 3 c water, divided
  • 1/2 tsp. salt
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. oil
  • 1/2 tsp. garlic powder (optional)

Instructions

  1. In a large pan, over medium heat, dry toast the chickpea flour until it smells nutty and fragrant. Keep stirring to prevent burning.
  2. Remove from heat and transfer to a heat-proof bowl. Stir in half the water (1.5 c) and using a whisk, stir well till you get a smooth, lump-free batter. Stir in salt, turmeric and garlic powder.
  3. Grease a loaf tin (8.5" x 4.5") or any other heat-proof dish that size with the oil. Set aside.
  4. Bring the remaining 1.5 cups of water to a boil. Once it's boiling, stir in the besan batter while stirring.
  5. Keep stirring as it cooks on medium heat - this should take about 8-10 minutes, depending on the heat and size of your pan. Ideally, you're looking for a thick, shiny batter which falls off in translucent ribbons.
  6. To test for if done: Take 1/4 tsp of cooked batter onto a plate and place in the freezer. In about a minute or so, it should become firm, and when you break apart, should come off in two (tofu-like firm) pieces.
  7. Once it's ready, pour into the greased loaf tin and set on a wire rack to cool at room temperature. You can speed this process in the fridge, but it's not necessary.
  8. Once firm, turn out of the loaf tin, slice and use within 3 days. Refrigerate in a clean dry air-tight container. Can be frozen for longer, but as it thaws, it may become soggy. Not recommended.
  • Print

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Filed Under: 5 Ingredients or less, All Recipes, Burmese, Cuisines, Gluten-free, Lunch/Dinner, Vegan, Vegetarian Tagged With: besan, chickpea, Tofu

Previous Post: « DIY Food Photography Background – Vol. 2
Next Post: Burmese Chickpea Tofu Salad ( Tofu Thoke ) »

Reader Interactions

Comments

  1. sue | theviewfromgreatisland says

    August 11, 2017 at 11:32 am

    First of all, your photos are insane. Just insane. Secondly, I love how I learn something new every time I visit, this is fascinating, and I have all the ingredients in the kitchen now!

    Reply
    • Tina Dawson says

      August 11, 2017 at 11:58 am

      Awww thanks Sue! That is so sweet of you to say that! But that’s the beauty of food – there’s so much of it out there that you can’t help but learn something new!

      Reply
  2. Christine says

    July 27, 2017 at 2:49 pm

    When do you add the turmeric?

    Reply
    • Tina Dawson says

      July 27, 2017 at 2:53 pm

      Hey Christine, I’ve just updated the recipe – turns out I missed mentioning that bit. You add it when you make the besan batter – with water, salt, garlic powder AND TURMERIC. THANKS so much for bringing this to my notice! <3

      Reply
      • Christine says

        July 28, 2017 at 9:02 pm

        Thank you for your quick reply. I didn’t want to assume, since I have never made anything like this before and was just thinking about what I can substitute for soy tofu and then found this! I was pleasantly surprised having become vegan just recently and told about the soy issues from others. I figured, when in doubt leave it out (anything made with soy.) Thank you for this recipe, I can’t wait to try it!

        Reply
        • Tina Dawson says

          July 30, 2017 at 6:58 pm

          No problem Christine! I’m hope you like it!

          Reply
  3. Brandi Crawford says

    July 24, 2017 at 11:25 am

    Your photos are stunning! Everything looks incredible. I love that this is a quick recipe.

    Reply
    • Tina Dawson says

      July 24, 2017 at 11:25 am

      Thanks so much Brandi! <3

      Reply
  4. Lisa | Garlic & Zest says

    July 24, 2017 at 10:54 am

    You are the most creative person I know! I would never have thought of making “chickpea tofu” and I know that because you made it, it’s not only healthy, it’s also delicious and is probably the backbone for many of your Indian dishes!

    Reply
    • Tina Dawson says

      July 24, 2017 at 11:01 am

      OMG Thanks Lisa – but this one is of Burmese origin, and I just recently found out about it – yes it’s healthy and yes it’s delicious, but thanks to your idea, I’m now going to try it in Indian curries too! <3

      Reply
  5. Tricia @ Saving Room for Dessert says

    July 24, 2017 at 10:30 am

    This is a fascinating recipe! I bet the flavor is perfectly wonderful. I love your photos – they are all stunning!

    Reply
    • Tina Dawson says

      July 24, 2017 at 10:50 am

      Thanks Tricia! It’s quite fabulous, if I can say so myself!

      Reply
  6. Molly Kumar says

    July 24, 2017 at 10:23 am

    This looks so fun and delicious. I love such recipes that can be used in many other ways and yet easy to make. I prefer eating vegetarian/vegan most of the weekdays and this would be a great addition.

    Reply
    • Tina Dawson says

      July 24, 2017 at 10:50 am

      Sounds right up your alley then, Molly! Thanks!

      Reply
  7. Calleigh - TheForkBite says

    July 24, 2017 at 10:06 am

    This recipe is perfect for my MIL, she is a vegetarian – I’m forwarding this URL to here. Thank you for the recipe.

    Reply
    • Tina Dawson says

      July 24, 2017 at 10:23 am

      Aww I hope she likes it, Calleigh!

      Reply
  8. Christie says

    July 24, 2017 at 10:02 am

    What a fabulous idea ot make tofu out of chickpea flour. It also makes the tofu a gorgeous color.

    Reply
    • Tina Dawson says

      July 24, 2017 at 10:24 am

      Thanks Christie – and I like the taste better too!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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