Chickpea Tofu (Burmese Tofu) from Scratch Recipe
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.
- 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
Chickpea Tofu Ingredients
- 200 g dried chickpeas (soaked overnight)
- 600 g water (plus more for soaking)
- 1 pinch salt (optional)
Instructions
- 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.
- Drain and Rinse: Rinse the soaked chickpeas under running water and drain thoroughly to prepare them for blending.
- 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.
- 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.
- 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.
- 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
