Burmese tofu is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a Burmese tofu salad or deep-fried into a Burmese fritter. It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants.

Here is a recipe I found to make it

Ingredients

  • 1 cup (120 g) chickpea flour/ garbanzo bean flour use 1 1/4 cup besan/ gram flour

  • 1/2-3/4 tsp (0.5 tsp) salt

  • 1/4 tsp (0.25 tsp) garlic powder

  • 1/4 tsp (0.25 tsp) turmeric optional, for color

  • 1/4 tsp (0.25 tsp) cumin or garam masala optional

  • 1 3/4 cup (437.5 ml) water

Instructions

Grease a bread pan or line with parchment and keep ready. (9 by 5 rectangle or any similar rectangle or smaller square pan).

In a bowl whisk all the ingredients under chickpea tofu until there are no lumps, or use a blender..(or you can add the ingredients directly to the pan and whisk to combine). I use a blender for quick and smooth batter.

Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up (see video) and then thicken evenly and considerably. 4 to 5 mins.

Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. Also tap the spoon or spatula to drop the mixture stuck to it to the pan. If the mixture is starting to brown, reduce the heat to medium low. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavor and adjust salt if needed.

Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment if needed. Let it cool, then refrigerate for atleast an hour to set.

Remove the set slab from the pan. Slice into cubes. Store in an airtight container refrigerated for upto 4 days. The tofu can leak some moisture while it sits. drain and use.

I had it last week it was good, I added it into some fried rice, would be a good option for anyone looking for good tasting vegetable protein especially if they're allergic to :soy-chill:

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