Chickpea Tofu (Burmese Tofu) from Scratch Recipe

Introduction

Chickpea tofu, also known as Burmese tofu, is a delicious and versatile plant-based alternative to traditional soy-based tofu. Made from soaked chickpeas and water, this homemade tofu has a smooth, custard-like texture and is perfect for a variety of dishes.

Ingredients

• 200 g dried chickpeas, soaked overnight
• 600 g water, plus more for soaking
• 1 pinch salt (optional)

Instructions

1. Step 1: Cover the dried chickpeas with water and soak them for at least 12 hours, ideally overnight.
2. Step 2: Rinse the soaked chickpeas thoroughly under running water and drain well.
3. Step 3: Place the chickpeas into a blender along with 600 g of water and salt if using. Blend on full power until the mixture turns milky.
4. Step 4: Strain the blended mixture through a cheesecloth placed over a strainer, squeezing out as much liquid as possible. Reserve the pulp for making falafels or protein meatballs.
5. Step 5: Pour the milky liquid into a wide pan or wok, including any starchy residue left in the bowl, and heat over medium heat.
6. Step 6: Stir continuously as the mixture heats, until it thickens into a custard-like consistency.
7. Step 7: Transfer the thickened mixture into a glass container and allow it to cool to room temperature.
8. Step 8: Cover and refrigerate the chickpea tofu for at least a couple of hours before using, so it can firm up.

Tips & Variations

• Use the leftover chickpea pulp for making savory falafels or protein-rich meatballs to reduce waste and add more flavor to your meal.
• For a richer taste, add a pinch of turmeric or garlic powder to the mixture before heating.
• If you don’t have cheesecloth, use a clean thin kitchen towel or a fine mesh strainer as an alternative for filtering.

Storage

Store the prepared chickpea tofu in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a pan or microwave until soft again; avoid boiling as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It is best to use dried chickpeas soaked overnight for the correct texture and flavor. Canned chickpeas contain extra moisture and may not yield the same consistency.

What dishes can I use chickpea tofu in?

Chickpea tofu can be sliced, fried, grilled, or added to salads, stir-fries, and curries. Its firm yet tender texture makes it versatile in many recipes.

Chickpea Tofu (Burmese Tofu) from Scratch Recipe

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Learn how to make authentic Burmese Chickpea Tofu from scratch using dried chickpeas. This recipe transforms soaked and blended chickpeas into a smooth, custard-like tofu alternative that is perfect for various dishes. It’s a simple stovetop method that requires only a few ingredients and results in a versatile, protein-rich tofu with a delicate texture.

• Author: mia
• Prep Time: 12 hours 10 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 25 minutes
• Yield: Approximately 400 g chickpea tofu 1x
• Category: Tofu, Plant-based Protein
• Method: Stovetop
• Cuisine: Burmese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea Tofu Ingredients

• 200 g dried chickpeas (soaked overnight)
• 600 g water (plus more for soaking)
• 1 pinch salt (optional)

Instructions

1. Soak Chickpeas: Cover the dried chickpeas with water and let them soak ideally overnight for a minimum of 12 hours to soften them adequately for blending.
2. Drain and Rinse: Rinse the soaked chickpeas under running water and drain thoroughly to prepare them for blending.
3. Blend Chickpeas: Add the soaked chickpeas, 600 g water, and a pinch of salt (if using) to a power blender. Blend on high speed until the mixture turns milky and smooth.
4. Strain Milk: Pour the blended mixture through a cheesecloth-lined strainer to separate the liquid from the pulp. Squeeze out as much liquid as possible. Reserve the pulp for making falafels or protein meatballs if desired.
5. Cook the Milk: Transfer the milky liquid to a wide pan or wok, making sure to include any starchy residues from the bowl. Heat over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
6. Cool and Set: Pour the thickened chickpea custard 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 the tofu to set firmly.

Notes

• Make sure to soak the chickpeas for at least 12 hours for optimum texture.
• Constant stirring during cooking prevents lumps and ensures smooth consistency.
• Save the chickpea pulp to make other dishes like falafels or protein-rich meatballs to avoid waste.
• Use a wide pan for even cooking and easier stirring.
• The tofu is best served chilled and can be sliced or cubed for various recipes.

Keywords: Burmese tofu, chickpea tofu, vegan tofu, plant-based protein, homemade tofu, gluten free tofu, dairy free tofu