Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

What is the name of the Burmese tofu? ›

Shan tofu (also known as chickpea tofu) is a Burmese dish that comes from the Shan State in Myanmar. Yellow in color, this “tofu” is very easy to make and can be served in many ways. Many recipes for this chickpea tofu use only chickpea flour, water, salt, and occasionally turmeric for color.

It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the 'milk' mixture for slightly firmer chickpea tofu.

Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province, 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.

The dish has been a staple in Burmese culture for years, originating in the Shan State of Myanmar (it's also known as Shan tofu). Unlike panelle, a Sicilian crispy, fried fritter created using a similar technique, Burmese tofu is silky, creamy, and smooth.

Overall thoughts. We think that if you can't have soy, chickpea tofu makes an awesome alternative. The taste is very neutral and takes on flavor well. It is a very soft texture inside when being cooked that may deter some people.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

She encourages people to treat tofu in a similar manner to canned beans, which we are taught to drain and rinse before using. She finds that doing so can help eliminate any off-flavors from preservatives in the water for liquid-packed tofu.

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out.

Is chickpea tofu a complete protein? ›

Like most other plant protein sources, chickpeas are not a complete protein and do not contain all nine essential amino acids. Chickpeas are rich in some essential amino acids, including lysine and arginine, but lack the sulfur-containing amino acids, methionine and cystine.

But you can also puree a package of tofu in the blender with a cup and a half of water the create a high-protein, low-fat milk substitute for use in recipes.

Instead of using tofu for the stir-fry, just add another high-protein element such as seitan, lentils, beans, or a soy-free meat analogue.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Satonoyuki tofu is a wonderfully smooth tofu is made in Japan from the best quality soy beans and mineral water taken from the aquifers of Mount Fuji. Packed in a tetra pak container to keep this tofu tasting as fresh as possible.

Tofu is called tauhu in Malaysia and Singapore. Malaysian and Singaporean Indians use tofu in their cuisine, such as in Indian mee goreng, and rojak pasembor. Peranakan cuisine often uses tofu, as in Penang curry noodles and laksa.

In Malay language and Indonesian; tauhu or tahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region.