Burmese Tofu (aka Shan Tofu) is a nice soy-free alternative to regular tofu. The taste and texture is like a cross between scrambled eggs and silken tofu. Curious? Make some!! It’s super freaking easy! For best results, see the description for the full recipe and tips.

I found that it’s great cut into cubes, dipped in a little flour and fried up. I put it on salad, rice, sauteed veggies, you name it! It’s also pretty good mixed with vegenaise, dill and celery for an easy egg-free egg salad sandwich.

Here’s a tutorial for Crispy Dippers made with Burmese Tofu:

Burmese tofu is low in calories while being quite filling and it’s a good source of protein and iron. I always pair it with some citrus or other food high in Vitamin C to help my digestive system absorb the iron.

Get the printable recipe and full story here:

2 cups chickpea flour (chana or besan will work)
6 cups of water, divided
1/4 teaspoon turmeric (recommended for flavour but not necessary)
1 teaspoon of salt
Optional: 2 cubes vegetable bouillon and reduce or eliminate the tsp of salt (or sub out 4 cups of water for veggie broth)

473cc/247g chickpea flour (chana or besan will work)
1420 ml water, divided into 475 ml and 945 ml portions
1 cc turmeric (recommended for flavour but not necessary)
5 cc teaspoon of salt
Optional: 2 cubes vegetable bouillon and reduce or eliminate the salt (or sub out 945 ml of water for veggie broth)

1. Line a rectangle pan or casserole dish with parchment paper.

2. In a large pot, boil 4 cups of water or vegetable stock. Add the bouillon cubes if using.

3. Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups (475 ml) of cold water. Whisk until smooth.

4. When the 4 cups (945 ml) of water/stock comes to a ROLLING boil, carefully stir in the chickpea mixture.

5. Turn off the heat and continue stirring vigorously for five minutes. The mixture will turn from matte to glossy and will become super thick. If you are using a gas stove OR it does not seem to get thick within a couple minutes, turn up the heat to medium-low.

6. Pour the mixture quickly into your prepared pan and spread out evenly with a spoon.

7. Let cool to room temperature before chilling in the fridge for an hour.

8. After chilling, cut up the tofu as desired for easy storage.

Eat cold, heated up, fried, or however you like! Enjoy!

Do not pour the chickpea mixture into the water/stock before it comes to a rolling boil. It MUST be hot enough in order for your tofu to set properly afterwards. If you have a gas stove, the residual heat may not be enough. In that case, turn the heat to very low instead of turning it off after adding the chickpea mixture.

Make sure you stir it for five whole minutes so the chickpea flour cooks through. If you don’t it gets a sprouty kind of taste. But if you plan to cook it after (like sauteing or deep frying) then don’t worry about that too much.

Store your tofu in the fridge. It will leech water as it sits and gets firmer over time. Simply drain out the water periodically.

One of my Instagram friends told me it does fine in the freezer, just thaw it in the fridge before using. I’ve never tried as I always eat it up quickly!

Some chickpea flour can go “off.” I only know from experience. I buy the same brand of chickpea flour every time but the latest bag resulted in very bitter tofu! I even tried to cover up the bitterness by making a quiche with tons of seasonings. Didn’t work. So I threw it out and got a new bag. Problems gone. If this happens to you, it just might be a bad batch of flour.

P.S. Sorry about disappearing after Easter…but I’m back and so are my weekly vegan videos!

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