Recipe: Tasty Vegan Burmese Shan Tofu (chickpea tofu)

Vegan Burmese Shan Tofu (chickpea tofu). This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of protein. As a known tofu hating vegetarian you might be scratching your head wondering why I'm sharing a tofu recipe with you today. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set.

Burmese tofu (Burmese: တိုဟူး; [tòpʰú] or [tòhú]) 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. In the case of Burmese tofu (also known as Shan tofu for the state in the northeast part of the country where it originated), chickpea flour gets mixed with water and cooked into a gruel that resembles polenta. It's then transferred to a pan, where it cools into a firm but forgiving block that also resembles. You can have Vegan Burmese Shan Tofu (chickpea tofu) using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan Burmese Shan Tofu (chickpea tofu)

1. You need of Dry Ingredients.
2. Prepare 1 cup of chickpea flour or gram flour.
3. You need 1/3 teaspoon of tumeric.
4. Prepare 1 teaspoon of himalayan salt (sea salt).
5. You need of Wet Ingredient.
6. You need 3 cup of filtered water.

More akin to polenta than tofu, Burmese tofu is a naturally vegan, sturdy non-coagulated cousin of soya tofu that is made from gram (besan) flour. This dish originated from the Shan state of Myanmar and is popular throughout the country today. This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon (be careful to avoid any spattering as the tofu cooks), until very thick and beginning to.

Vegan Burmese Shan Tofu (chickpea tofu) step by step

1. In a mixing bowl, stir together all the dry ingredients. Slowly add 1 cup of water and whisk until smooth..
2. In a non-stick pot, add 2 cups of water and bring to boil..
3. Reduce the heat to medium. Slowly add chickpea mixture from step 1 into the boiling water. Keep on stirring the mixture until it becomes very thick..
4. Transfer the mixture immediately to the baking tray and spread evenly. Let it cool down in the room temperature for 1 and half hour..
5. Option1 - Baked chickpea tofu + teriyaki sauce (oil-free).
6. Option2 - (Burmese Style Tofu Salad) Cut into noodle shapes and make salad..
7. .

Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and The process of making chickpea tofu couldn't be easier. Actually, it is incredibly similar to the process for making polenta. Chickpea tofu salad (tohu thoke) is a traditional Burmese salad that is prepared with Chickpea tofu is full of protein and is therefore a great recipe for vegetarians and vegans alike, but also Although chickpea tofu salad is now known all over Myanmar, it is originally from the province of Shan, in the. Burma Superstar's Shan Tofu SaladMatt Taylor-Gross.