Soy-free Chickpea Tofu (Burmese Shan Tohu)

Too few ratings

My Food Therapy

Community Member

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
1 cup chickpea flour
¼ tsp turmeric
1 cup water
1½ cups water
salt
oil
  • Step 1/4

    • 1½ cups water
    • oil

    Bring 1 1/2 cup water to boil. Lightly oil (or line with parchment paper) a heat-resistent container.

  • Step 2/4

    Sift chickpea flour, ground turmeric, and salt. Whisk the 1 cup of leftover water. Make sure there are no lumps.
    • 1 cup chickpea flour
    • ¼ tsp turmeric
    • 1 cup water
    • salt

    Sift chickpea flour, ground turmeric, and salt. Whisk the 1 cup of leftover water. Make sure there are no lumps.

  • Step 3/4

    When the pot of water comes to a boil, gently whisk in the chickpea slurry into the boiling water. Make sure to stir continuously. Turn the heat to medium and continue stirring until the mixture turns thick and glossy. It can take about 8-10 mins.

    When the pot of water comes to a boil, gently whisk in the chickpea slurry into the boiling water. Make sure to stir continuously. Turn the heat to medium and continue stirring until the mixture turns thick and glossy. It can take about 8-10 mins.

  • Step 4/4

    Once the mixture turns glossy and thick, immediately take it off the heat and pour into prepared container. Leave it to cool for 1 hr. Cut into desired shapes. They can be enjoyed as a salad (with some tomatoes, shallot oil, soy sauce, and corriander) or deep fried/baked.

    Once the mixture turns glossy and thick, immediately take it off the heat and pour into prepared container. Leave it to cool for 1 hr. Cut into desired shapes. They can be enjoyed as a salad (with some tomatoes, shallot oil, soy sauce, and corriander) or deep fried/baked.