Burmese Tofu

Burmese tofu is traditionally soy-free, and uses besan (chickpea flour) instead of soy beans. Intrigued, I decided to try it out. With limited recipes to try out, all will different ratios of the same ingredients, I decided to add to the mix another recipe. With just three ingredients you can make your own tofu that is eons better than the purchased soft soy tofu. Once it has set in the fridge, you can use it just as you would any other tofu product. For the first batch, half went to a chocolate mousse recipe that turned out to be like chocolate halva, and the second half was sliced and baked in the oven along with the roasting squash de jour. Both uses were utterly fantastic, and since I have made three more batches of tofu. I don’t know how the same ingredients as for socca can turn out so different, but it’s magical what happens when you whisk the mixture! Impress yourself, impress your friends, and whip up your own tofu!

Burmese Tofu

1½ cup besan (chickpea flour) (Note: Other bean flours may work too!)
4 cups water
pinch of salt

Directions:
1) Grease a 9×13” pan. Set aside
2) In heavy-bottomed saucepan, whisk together chickpea flour and salt.
3) Slowly add water, whisking continuously to ensure no lumps.
4) Turn burner onto medium-high heat. Whisk continuously until mixture thickens, approx. 7-8min. Mixture should be the consistency of thick pudding.
5) Pour into greased 9×13” pan. Smooth top, and let cool. (Note: Other size pans would be neat! You can shape your tofu to whatever you want!)
6) Chill in fridge for 30min-12h. The longer it chills, the firmer it gets.
7) Cut into slices and use!

Options: use as a soft tofu, in baked goods, in mousse, slice and bake for tofu strips … when used in mousse acts just like silken tofu. To make your own tofu strips, line a cookie sheet with parchment paper and place tofu strips on cookie sheet. Sprinkle with seasonings (optional), and bake at 375oF for 20-30min. Remove from oven and enjoy! The outer layer will be crisp and the inside is gloriously creamy. I freeze them for portable snack options.

Step-by-Step Pictures:

                     

1) Whisk together all ingredients

Burmese Tofu1

 

 

 

 

 

 

 

 

2) Continuously whisk on medium-high until reaches consistency of thick pudding (Note the whisk tracks!)

Burmese Tofu2

 

 

 

 

 

 

 

 

3) Pour into 9″x13″ pan and smooth. Let set.

Burmese Tofu - Set

 

 

 

 

 

 

 

 

Baked Burmese Tofu Sticks, with a sprinkle of black pepper. Yum!

Burmese Tofu Sticks

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2 responses to “Burmese Tofu

  • Cicely

    Thank you for this very simple and Soy Free Version of Tofu! Your instructions are so simple and clear this one is as good as done :).

    • Katie

      Thank you Cicely! I hope you like it – I prefer the taste to soy-based tofu, but it may not be for everybody …
      I just made another batch of Burmese Tofu sticks yesterday! 🙂

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