Chickpea flour Tofu. 10 min Non soy tofu made with Chickpea flour or Besan / gram flour. Easy Burmese tofu. Vegan Gluten-free Soy-free Nut-free Recipe. Pin this post!
Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. I make my chickpea tofu with less liquid so it is a sturdier, and quick version of Burmese tofu. This recipe makes about 2.5 to 3 cups cubed tofu which can be stored for a few days refrigerated.
The tofu can also be made with Chickpea flour (which is ground garbanzo beans (white chickpeas), pure besan / gram flour (which is flour of brown chickpeas (kala chana) or split brown chickpeas (chana dal)), or mixed flour besan which can have 2 different types of chickpea / split pea flour, or yellow split pea flour. Each of the flours need different amounts of liquid. Besan will need less liquid to make an equally sturdy tofu as Chickpea flour tofu. The tofu recipe below made with any of the flours, without adjusting the recipe will still be usable wherever needed. Depending on the flour used, the resulting tofu cubes might be soft or firm. Use less water for firmer and more water for softer chickpea tofu.
Chickpea flour is mixed with water to form a smooth batter. The batter thickens into a thick custard like consistency which sets and can be easily sliced. I use these properties of chickpea flour in many recipes, like this nut-free Nacho cheese slice, these chickpea flour pasta noodles and more.
This recipe is adapted from the sturdy and spiced chickpea tofu in my book. You can use it as a substitute for soy tofu in many recipes. It does well in curries, tossed in dressing, in wraps, salads, also makes a great morning scramble, or egg salad!, breaded tofu etc. It also sticks to the pan like regular tofu while stir frying, if your pan isnt good ;).
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