Easiest Way to Make Perfect Vegan Burmese Shan Tofu (chickpea tofu)

  • 2 min read
  • Jan 26, 2020

Vegan Burmese Shan Tofu (chickpea tofu). This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of It's loaded with all my favorite vegan recipes, cheat sheets, pantry guides, and more. As a known tofu hating vegetarian you might be scratching your. Burmese tofu (Burmese: တိုဟူး; [tòpʰú] or [tòhú]) is a food of Shan origin, 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.

Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick. You can cook Vegan Burmese Shan Tofu (chickpea tofu) using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegan Burmese Shan Tofu (chickpea tofu)

  1. It’s of Dry Ingredients.
  2. It’s 1 cup of chickpea flour or gram flour.
  3. It’s 1/3 teaspoon of tumeric.
  4. Prepare 1 teaspoon of himalayan salt (sea salt).
  5. It’s of Wet Ingredient.
  6. It’s 3 cup of filtered water.

Burmese tofu, also known as Shan Tofu or Chickpea Tofu, is a soy-free, gluten-free food made from chickpea flour, water, salt and turmeric. While it can stand in for regular soy tofu in some recipes, Burmese Tofu is really it's own thing. Made in a similar way to polenta, chickpea tofu is firm enough. In the case of Burmese tofu (also known as Shan tofu for the state in the northeast part of the country where it originated), chickpea flour gets mixed with water and cooked into a gruel that resembles polenta.

Vegan Burmese Shan Tofu (chickpea tofu) step by step

  1. In a mixing bowl, stir together all the dry ingredients. Slowly add 1 cup of water and whisk until smooth..
  2. In a non-stick pot, add 2 cups of water and bring to boil..
  3. Reduce the heat to medium. Slowly add chickpea mixture from step 1 into the boiling water. Keep on stirring the mixture until it becomes very thick..
  4. Transfer the mixture immediately to the baking tray and spread evenly. Let it cool down in the room temperature for 1 and half hour..
  5. Option1 – Baked chickpea tofu + teriyaki sauce (oil-free).
  6. Option2 – (Burmese Style Tofu Salad) Cut into noodle shapes and make salad..
  7. .

It's then transferred to a pan, where it cools into a firm but forgiving block that also resembles. In short, Burmese tofu-also known as chickpea flour tofu, shan tofu, and tòhú-is the meatless, soy-free, main-dish protein we've all been waiting for. Burma Superstar's Shan Tofu SaladMatt Taylor-Gross. This traditional Burmese salad is a refreshing mix of silky, turmeric-infused chickpea tofu mixed with crunchy fried garlic and onions and tamarind ginger dressing. View full nutritional breakdown of Burmese – Shan or Chickpea – Tofu calories by ingredient.

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