- 3 cups of water
- 1 cup chickpea, gram or garbanzo flour
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp olive oil for coating the setting pan
How to make this satisfying chickpea flour tofu recipe
I was feeling low the other day and wanted to cook something that was quick and easy, but also new and satisfying. I checked my cupboards and found a bag of chickpea flour and decided to make chickpea flour tofu, also known as Burmese tofu or Burmese chickpea tofu (because Burmese tofu is sometimes made with yellow spit peas flour).
This chickpea tofu recipe (or Burmese tofu recipe) is easy to make and can substitute your go-to tofu recipes, such as soup, salads, or a stir-fry.
To make, mix 1 cup of chickpea flour (or garbanzo flour, or gram flour – they’re all very similar) with 1 teaspoon of salt and 1 teaspoon of turmeric (I put 2 teaspoons this particular time, because I wanted it very turmeric-rich), then wisk in one and a half cups of cold water.
Boil another cup and a half of water and then stir in the chickpea flour mix. Mix continuously, like you’d do for polenta and boil for around 8 minutes. Don’t let if stand without mixing, because it will burn.
Transfer to an oiled pan for setting and leave for one hour. Then cut into pieces and store for a few days in the fridge. But do use a bit to make something right after it’s set.
Q: Can I put more than just salt and turmeric to flavour this chickpea flour tofu?
A: Yes, depending on how you are going to use the final tofu. Sometimes it’s easier to cook with if it’s plain, but trying new things is definitely the way I personally go 🙂