Chickpea 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
Scale
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
