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Burmese tofu

Recipe from: 02 March 2015
recipes, pulses,

Ingredients 9
Time 00:15
  • 2
    sunflower / canola oil
  • up to 6 cups water
  • 2
    chickpea flour (also called Besan)
  • 2
  • 1/2
    turmeric powder
  • Alternative ingredients to flavour the tofu:
  • 2
    chilli powder
  • or
  • light soy sauce and 1 tbsp dark soy sauce


10 min + setting time

Prepare a baking square / rectangular baking tray or dish by oiling it with the sunflower / canola oil.
In a pot bring 3 cups of water to the boil.
In the meantime mix together the chickpea flour, salt and turmeric powder in a bowl. At this stage you can add the chilli powder if using.
To the chickpea flour mixture slowly whisk in the remaining 3 cups of water until the mixture is smooth and free of lumps.
Your pot of water should be boiling by now. If flavouring your tofu with soy sauce add the soy sauce to the boiling water.
Pour the chickpea flour and water batter into the boiling water, whisking continuously.
The mixture will turn thick after about 3 to 5 minutes. Continue to cook and stir for another 5 minutes
Immediately pour the thickened mixture into the baking tray or dish and leave to rest for at least 2 hours.
The longer you leave the tofu the firmer it will get.
Remove the tofu from your tray or dish onto a cutting board and cut it into 2½cm cubes.
The tofu is ready to be cooked.

It can either be shallow fried until golden and added to a curry sauce or a soup or stir-fried with noodles and other veg to make a quick and easy dinner. Great in stir-fries or fried and added to a curry or a soup it takes on flavour very well.
Burmese tofu will store in the fridge for 5 days.

* Any reputable supermarket these days stock health brand chickpea flour and all health shops will stock it.

Recipe reprinted with permission of Fetty's Street Food.
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