Chickpea Tofu (Burmese Tofu) from Scratch Recipe
Introduction
Chickpea tofu, also known as Burmese tofu, is a delightful plant-based alternative to traditional soy tofu. Made from soaked chickpeas and water, it transforms into a silky, custard-like block that’s perfect for stir-fries, salads, or snacks. This recipe guides you through making it from scratch with simple steps.
Ingredients
- 200 g dried chickpeas, soaked overnight
- 600 g water, plus more for soaking
- 1 pinch salt (optional)
Instructions
- Step 1: Cover the chickpeas with water and allow to soak for at least 12 hours, ideally overnight.
- Step 2: Rinse the soaked chickpeas thoroughly under running water and drain well.
- Step 3: Place the chickpeas in a blender along with 600 g of water and salt, if using. Blend on high speed until the water turns milky.
- Step 4: Pour the blended mixture through a cheesecloth over a strainer. Squeeze out as much liquid as possible. Reserve the chickpea pulp for recipes like falafels or protein meatballs.
- Step 5: Transfer the milky juice to a wide pan or wok, including any starchy residues collected at the bottom of the bowl.
- Step 6: Heat the mixture over medium heat, stirring constantly until it thickens to a custard-like consistency.
- Step 7: Pour the thickened mixture into a glass container and let it cool to room temperature.
- Step 8: Cover the container and refrigerate the chickpea tofu for at least a couple of hours before using.
Tips & Variations
- For a firmer tofu, allow it to chill longer in the refrigerator.
- Experiment by adding herbs or spices to the milk mixture before cooking for extra flavor.
- The reserved chickpea pulp is excellent for making falafels or protein-rich meatballs, reducing waste.
Storage
Store the chickpea tofu covered in the refrigerator for up to 4 days. To reheat, gently warm it in a pan or use it cold in salads and sandwiches for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas instead of dried ones?
It’s best to use dried chickpeas soaked overnight for the right texture and consistency. Canned chickpeas may not yield the same silky tofu.
How do I prevent the tofu from sticking while cooking?
Use a wide, non-stick pan or wok and stir the mixture constantly to avoid sticking and to ensure even thickening.
PrintChickpea Tofu (Burmese Tofu) from Scratch Recipe
Chickpea Tofu, also known as Burmese Tofu, is a dairy-free, protein-rich tofu alternative made from soaked chickpea flour extracted from dried chickpeas. This recipe guides you through the process of soaking, blending, straining, and cooking chickpeas to create a firm, custard-like tofu that can be used in a variety of dishes. It is an excellent plant-based protein option, naturally gluten-free and vegan.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: Approximately 400–450 g chickpea tofu 1x
- Category: Main Dish, Protein Substitute
- Method: Stovetop
- Cuisine: Burmese
- Diet: Vegan, Gluten Free, Low Fat
Ingredients
Chickpea Tofu Ingredients
- 200 g dried chickpeas, soaked overnight
- 600 g water + additional for soaking
- 1 pinch salt (optional)
Instructions
- Soak the chickpeas: Cover the dried chickpeas with water and allow them to soak for at least 12 hours, ideally overnight, to soften them.
- Rinse and drain: After soaking, rinse the chickpeas thoroughly under running water and drain well to remove residual dirt and reduce any bitterness.
- Blend the chickpeas: Place the soaked chickpeas, 600 g of water, and salt (if using) into a powerful blender. Blend at full speed until the mixture turns milky and smooth.
- Strain the mixture: Pour the blended mixture through a cheesecloth-lined strainer. Squeeze the cloth firmly to extract as much liquid as possible. Reserve the leftover chickpea pulp for use in recipes like falafels or vegetarian meatballs.
- Cook the liquid: Transfer the milky juice into a wide pan or wok. Heat over medium intensity, stirring continuously to prevent lumps and sticking. Incorporate any starchy residue left in the bowl to ensure maximum yield.
- Simmer to thicken: Keep stirring the mixture until it thickens into a custard-like consistency. This may take several minutes, and consistent stirring is key to avoid burning and achieve a smooth texture.
- Cool and set: Pour the thickened chickpea mixture into a glass container. Let it cool to room temperature, then cover with a lid and refrigerate for at least a couple of hours to allow it to set firmly into tofu.
Notes
- The chickpea pulp leftover after straining can be used for making falafels, protein-rich vegetarian meatballs, or added to soups and stews for extra fiber.
- Adding a pinch of salt enhances the flavor but is optional depending on dietary preferences.
- This tofu is best stored refrigerated and consumed within 3-4 days for optimal freshness.
- The cooking process requires continuous stirring to achieve a smooth custard texture and prevent lumps.
- This recipe produces about 400-450 g of chickpea tofu depending on water absorption and cooking evaporation.
Keywords: Burmese tofu, chickpea tofu, vegan tofu, plant-based protein, gluten free tofu, homemade tofu, dairy-free tofu
