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    Home » Recipes » Vegan Recipes

    Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free}

    Published: Jul 3, 2014 · Updated: Nov 7, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    vegan Burmese Chickpea Tofu
    vegan Burmese Chickpea Tofu
    vegan Burmese Chickpea Tofu
    vegan Burmese Chickpea Tofu
    vegan Burmese Chickpea Tofu

    Looking for a soy free 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 protein. 

    vegan Burmese Chickpea Tofu

    While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.

    As a known tofu hating vegetarian you might be scratching your head wondering why I'm sharing a tofu recipe with you today.

    I even wrote an entire vegan cookbook without using tofu one... single... time.

    Well, you see, this Burmese Chickpea Tofu recipe I'm about to share isn't really tofu.

    Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain.

    As a lover of chickpeas and chickpea flour I couldn't wait to give chickpea tofu a try after reading about it on Sarah Brinson's wonderful blog.

    However, while Sarah's recipe is totally doable, I'm too impatient to leave the chickpea flour soaking for 12 hours and wait another 8 hours before eating it.

    So I came across another recipe for Burmese tofu, which didn't require soaking and a long wait. I halved it and set about giving it a go.

    If you've made polenta before, then the process is not too dissimilar.

    Chickpea flour is whisked together with water and salt and added to a saucepan of boiling water and whisked until thick and glossy. Then it is poured into a pan to set.

    Looking for a soy free tofu? This Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe and is a delicious source of protein. | Click for the recipe DeliciousEveryday.com

    The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love.

    The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free alternative to tofu, is that it is also budget friendly too.

    Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. (Or you can grab this one on Amazon!)

    It is also extremely versatile too. Add it to salads, stir fries, soups. This soba mis soup is a great way to use chickpea tofu!

    Anywhere you'd normally use tofu, you can use chickpea tofu instead.

    I'm a little addicted to it at the moment, I've made 3 batches in the last 4 days, and have been having fun experimenting with it in the kitchen.

    So tell me, have you ever tried chickpea tofu?

    More Recipes

    And if you love this Burmese Chickpea Tofu, be sure to try these other delicious ideas:

    • Best Vegan Chickpea Recipes
    • Vegan Fried Rice with Tofu
    • Soba Miso Soup with Chickpea Tofu

    For more easy vegan cooking ideas, be sure to grab my free 5-day vegetarian meal plan. It's loaded with my favorite plant-based recipes, cheat sheets, and more.

    vegan Burmese Chickpea Tofu

    Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

    Looking for a soy free 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 protein. 
    4.66 from 76 votes
    Print Pin Save Saved!
    Course: Appetizer, Main Course, Side Dish
    Cuisine: dairy-free, gluten free, vegan
    Keyword: Burmese Chickpea Tofu recipe, Chickpea Tofu recipe, soy free tofu
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Calories: 77kcal
    Author: Delicious Everyday
    6 servings

    Ingredients

    • 1 cup chickpea flour garbanzo bean flour / besan flour
    • 1 tsp salt
    • ¼ tsp ground turmeric optional
    • 3 cups water divided
    • neutral flavoured oil such as canola, sunfower (safflower)
    US Customary - Metric

    Instructions

    • Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1 ½ cups of water and whisk until smooth.
    • Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
    • Bring the remaining 1 ½ cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
    • Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
    • Cut into whatever size and shape you like. This will depend on how you are going to use it. I cut it into 2 to 3 cm cubes. Store in an airtight container and use within 3 days. Some commenters have had success freezing it, but it is not something I have tried myself.

    Notes

    Very lightly adapted from this recipe which was sourced from The Burmese Kitchen: Recipes from the Golden Land

    Nutrition (Estimated)

    Calories: 77kcalCarbohydrates: 11gProtein: 4gFat: 1gSodium: 406mgPotassium: 169mgFiber: 2gSugar: 2gCalcium: 13mgIron: 1mg
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    Looking for a soy free alternative to tofu? This Burmese Chickpea Tofu is easy to make and is a healthy and delicious source of protein. Great in salads, stir fries and soups. | Get the recipe at Delicious Everyday

    More Vegan Recipes

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    Reader Interactions

    Comments

    1. Mel says

      August 10, 2020 at 9:59 am

      5 stars
      Made this recipe twice just added some garlic powder to the mix and it came out perfect both times! Thank you.

      Reply
    2. Lisette says

      September 27, 2019 at 11:18 pm

      Ive just made it, and it is setting. I threw onion rings in the pan, to clean up the dregs 🙂 I mixed mine in the pan as well, to save a bowl.
      Im thinking of making some kind of curry laksa with the last remnants 🙂 in the pan. Waste not, want not, .and learn something new 🙂

      Reply
    3. Marissa Tanciano says

      August 07, 2019 at 7:01 am

      Yes its very good first time I tried making it , and its perfect.then out of it I made spiced sramble egg with cheese...

      Reply
    4. Leslie Beaumont says

      May 06, 2019 at 3:31 pm

      5 stars
      Just made this today and it turned out great. I used a non stick pan to heat it and a nonstick whisk and silicon spatula to scrape the sides. The glossy effect eventually happens but I stirred it for about 15 min. ( not 8) to a consistency of gloopy mashed potatoes. I let it cool down for an hour as instructed, then put it in the frig. ...Later for dinner I sliced some up and cubed it and sautéed it in a bit of olive oil and had it over turmeric rice and stir fried veggies topped with the cubed chick-pea cheese. My husband likes more flavour so I will add garlic or onion powder and perhaps some cumin and a tad more salt. Thanks to my vegan son for the idea. And thank you for posting it. 👍🏻

      Reply
      • Nicole says

        May 15, 2019 at 3:12 pm

        I'm so glad you enjoyed the recipe - and even happier that you came back to tell me! Thanks. I would love to hear how your spiced-up version turns out.

        Reply
      • lisette says

        September 27, 2019 at 10:27 pm

        your explanation sounds good 🙂

        Reply
    5. Vic says

      April 25, 2019 at 10:12 am

      I have made this in 2 varieties,

      1. Using some powdered onion soup mix instead of the salt and vegetable broth instead of the water.

      2. Using Lawry's seasoned Salt instead of regular salt, a little kitchen bouquet for color and vegetable broth instead of water

      They both turned out nice, the first had a slight chicken flavor and the second a slight beef flavor.

      Let me know if you want the actual recipes I use.

      Reply
      • lisette says

        September 27, 2019 at 10:29 pm

        nice idea. I have some garlic salt, dried onion and celery salt. I could mix that and a little sugar.

        Reply
    6. Pauly Vegan says

      March 28, 2019 at 8:43 am

      Hey! Great write up on the recipe!

      One correction, though: what you've made isn't chickpea tofu, but rather a Sicilian dish called "panelle"!

      Buon appetito!

      Reply
      • Nicole says

        April 02, 2019 at 9:44 pm

        I have never heard of panelle - now I am off to look that up!

        Reply
      • Rachel says

        August 26, 2019 at 11:52 pm

        It is similar to panelle, but calling it tofu is also accurate. The recipe she reference to make this is from Myanmar, where is to usually referred to as "Shan tofu" or just "tofu."

        Reply
    7. ss says

      January 26, 2019 at 10:54 pm

      5 stars
      I finally made this tonight! I'm glad you wrote "optional" next to the turmeric though. I halved the amount in the recipe and felt it was still a bit too much, so next time I'll omit it.

      But... what a texture! My (meat-eating) bf and I really loved this. I helped the set-up along by placing the glass dish with the hot mixture in a sink of icewater so I could use it right away. I cut it into cubes and gently fried it in a nonstick pan with a little bit of spray canola oil. I placed the fried cubes on top of a simple vegan stir fry I made tonight.

      I'm super excited to discover this and will definitely be making more, and trying some of the other commenters' suggestions of various herbs and things. I will definitely also be trying it as a panir type cube to my Indian dishes. With a bit of cumin and garam masala, these will rock any Indian dish!

      So rarely do I find recipes that are both really new foods for me, and delicious at the same time. Bravo!

      Reply
    8. Victoria says

      December 16, 2018 at 8:14 am

      I made this with safe, onion salt, garlic pepper, nooch, coconut aminos abd a vegan Worcestershire sauce. I’m never buying normal tofu again 😀 I’ve just made a big ‘fillet’ of it to go in a wellington for Christmas. Thank you for the recipe, it’s a shame I couldn’t post a picture as it’s a beauty 😀

      Reply
      • Nicole says

        December 23, 2018 at 8:16 am

        Thanks so much- I'm glad you liked it. If you're on Instagram - you can share a pic there and tag me (@deliciouseveryday). I would love to see your creation!!

        Reply
      • lisette says

        September 27, 2019 at 10:29 pm

        sounds good Victoria. I miss tofu 🙂 Gonna try it shortly.

        Reply
    9. Terra says

      December 05, 2018 at 7:12 pm

      5 stars
      I am wheat and gluten intolerant. And I don't handle soy well (it effects my hormone level adversely). And meat causes migraines for me. So I have a horrible time finding meat like substitutes. I literally found this recipe and made it all in the same day (thank you cheap lazy vegan on YouTube!). I made this with about 1/3 cup masa flower with 1 cup chickpea flour (garbonzo bean flour) and adjusted the water to thickness. I also added garlic powder, cardamom, powdered ginger, salt, pepper, and dried chives. It tastes AMAZING! Also thinking of doing the base recipe with chocolate and a smidge of sugar to see if I can get a good fuax chocolate custard. Mmmmmm. I'm going to have fun with this!

      Reply
      • Nicole says

        December 23, 2018 at 2:30 pm

        I'm so glad you liked it. I would love to hear how that faux chocolate custard turns out!

        Reply
    10. SARa says

      November 20, 2018 at 9:17 am

      I had this pretty much for every meal when I was travelling in Myanmar a couple of years ago. So tasty!!! Almost thought I’d been given paneer the first time I tried it and not tofu before it was explained what it was. It’s great fried as well!! Can’t wait to try your recipe.

      Reply
      • Nicole says

        November 21, 2018 at 8:11 am

        Thanks so much. Yes, it is quite different from regular tofu. I like the texture much better as well!

        Reply
    11. Malene says

      September 18, 2018 at 3:37 am

      I'll try this for sure.. Just bought chickpea tempeh and its amazing, so I'm excited to try this recipe. Thanks 😊

      Reply
    12. Sara says

      August 01, 2018 at 12:17 pm

      5 stars
      Thank you for this recipe! It turned out really nice and tasty. Didn’t have chickpea flour at home so I made myself some from some dry chickpeas I had. Just mix in a blender and sift. I had it simmer for way longer than 8 minutes until it became like a thick, thick curd. Since I wanted it to be really firm I pressed it between paper towels for a couple of hours, as you suggested in an earlier comment. It is perfect to fry with and has a really nice texture. Can’t wait until dinner!

      Reply
      • Nicole says

        August 13, 2018 at 5:41 pm

        I'm so glad you liked it - thanks for letting me know!

        Reply
    13. Spontaneous ham says

      July 07, 2018 at 4:00 pm

      5 stars
      Cooked it for 10 minutes and it set up almost as soon as I put it in the fridge.

      It's tasty as heck.

      Reply
      • Spontaneous ham says

        July 07, 2018 at 4:02 pm

        5 stars
        Oh, forgot to mention: i used Bob's Mill Garbanzo and Fava Bean flour, because that's what was available. It worked fine, so i bet other legume flours would work too.

        Reply
        • Nicole says

          August 13, 2018 at 5:55 pm

          Great to know! I love Bob's Red Mill products - such great variety.

      • Nicole says

        August 13, 2018 at 5:54 pm

        So glad you enjoyed it!

        Reply
    14. Desiree says

      July 05, 2018 at 9:08 pm

      5 stars
      THANK YOU, THANK YOU, THANK YOU!!! This is an AWESOME recipe. I've made this 3 times already with success. I have used this each time to make a mock egg salad with soy free vegenaise for my lunch and it is and was delicious. I also halved the recipe since it's just me eating it and it came out beautifuly. So wonderful to have a soy free alternative.

      Reply
      • Nicole says

        August 13, 2018 at 5:55 pm

        I am so glad you enjoyed it. Thanks for taking the time to tell me - always makes my day!

        Reply
    15. Desiree says

      May 21, 2018 at 9:55 pm

      5 stars
      AMAZING!!!! Thank you, love it and used my mine to make a "mock" egg salad with vegan mayo. LOVE IT!!!!

      Reply
      • Nicole says

        August 13, 2018 at 5:59 pm

        Thank you! And great idea with the egg salad - I will have to try that.

        Reply
    16. Carl S. says

      February 08, 2018 at 3:19 pm

      4 stars
      Have made several consecutive batches , seasoned the last few with garlic, onion, cumin, chipotle powders, colgin's hickory liq. smoke, bragg's amino's...
      Still more silken tofu than firm without pressing.
      Been eating it right out the pan with a little chipotle sauce/lemon/tahini spread as a snack.
      Just realized this last time I had some leftover aquafaba from the last hummus batch can-drain.
      Do you think it would make much difference to add this in to the slurry's liquid? Binding-wise or whatever. Anybody try this yet ?

      Reply
      • Carl S. says

        February 08, 2018 at 3:33 pm

        4 stars
        Should've said: this last time realized too late, had already let the slurry soak overnight and was in process of cooking the batch.
        Got the idea for using a tahini spread because of the hummus protocol of completing the protein profile. Tastes nice, too.

        Reply
    17. Luciana says

      August 25, 2017 at 6:11 pm

      5 stars
      Hi, is it possible to use chickpeas in stead of chickpeas flour?

      Reply
      • Nicole says

        September 02, 2017 at 9:09 pm

        Yes! I have heard of folks making their own chickpea flour by processing dried chickpeas in the blender. I haven't tried it myself yet, but I would expect it to work well here. Just make sure you use dried chickpeas - not the canned type! If you try it, please let me know how it works out.

        If you are just having trouble finding the chickpea flour - I have used this one from Amazon.

        Reply
    18. Louison says

      July 22, 2017 at 11:27 am

      5 stars
      Stumbled upon your recipe on Pinterest and I had to try it. Just finished setting my tofu, hopefully will turn out ok ! But it really reminds of a healthier version of something we eat in Provence called 'panisse' except it's made into a roll, cut into slices and fried with salt and garlic eaten as a snack or an appetizer. Not as exotic as burmese tofu but the similarities really surprised me !

      Reply
      • Nicole @ Delicious Everyday says

        July 24, 2017 at 8:59 am

        I had not heard of panisse but I just looked it up, and it does look very similar. I will have to give it a try! I would love to hear how this turned out for you!

        Reply
    19. Carla says

      March 24, 2017 at 3:45 am

      5 stars
      I love this recipe! Super easy & quick to make. Halved the water per suggestion from another commenter & turned out perfect. Thank you for the recipe!

      Reply
    20. Danielle Larson says

      February 05, 2017 at 3:00 pm

      5 stars
      I make this all the time. Im plant based but have a severe soy allergy so I was so excited when I found your recipe. Thank you!

      Reply
    21. Marie says

      April 07, 2016 at 10:01 am

      HI there, super keen to make this! Can you add other flavours? I'm thinking chili powder or paprika, even garlic powders? Thanks!

      Reply
      • Nicole @ Delicious Everyday says

        April 07, 2016 at 10:39 am

        I'm sure you could. I haven't tried personally, however, I do like to coat them in a little seasoned flour (with cracked pepper) and fry them. They're delicious! Let me know how your flavoured version turns out 🙂

        Reply
    22. Lauren says

      January 21, 2016 at 3:44 am

      Thank you so much for this recipe!! I avoid soy for hormone issues and am also Celiac and dairy intollerant! This idea is fantastic! Other than the fact that it would be green do you think I could use this flour? http://amzn.to/1PhCpaB It's Green pea Flour instead of Chickpea Flour but I have it on hand and would love to try this tonight!! Thank you in advance for your advice!!

      Reply
      • Nicole @ Delicious Everyday says

        January 22, 2016 at 8:28 am

        To be honest I've not tried green pea flour, so I'm not sure how it would work in this instance. I do know the chickpea flour works. If you do decide to try the green pea flour I'd absolutely love to hear how it turns out 🙂

        Reply
    23. Paul says

      January 17, 2016 at 3:19 am

      I followed your recipe, but after an hour and a half it just nt teally firm? I have put it into the fridge to see if that helps. Any tips on that?

      Reply
      • Nicole @ Delicious Everyday says

        January 18, 2016 at 6:24 am

        I'm sorry to hear it didn't really firm up for you Paul. It sounds like it needed to be cooked for longer. As each stove top is different the cooking time will vary a little. You know it has been cooked correctly when it is really thick, almost hard to stir, before pouring it out to set. You could also try using slightly less water (say half a cup less). I hope this helps. Let me know how you go if you decide to make it again 😀

        Reply
    24. sathya@mykitchenodyssey says

      January 04, 2016 at 5:36 am

      Thats really a fun idea..Can't wait to try my chickpea tofu..

      Reply
    25. Teh says

      December 07, 2015 at 12:24 am

      I left the heat too high n was too slow to stir..... my tofu was burned.... I'll try again soon

      Reply
      • Nicole @ Delicious Everyday says

        December 07, 2015 at 7:07 am

        I'm sorry to hear that Teh. If you are using a gas cooktop make sure to use the smallest burner when making this. Sorry I didn't specify that in the recipe. Let me know how it turns out when you make it again.

        Reply
    26. Joslin says

      December 05, 2015 at 11:58 pm

      I had to share this really fun idea I did with my Burmese Tofu! I had unexpected guests sleep over and wanted to make a fun breakfast - but disaster - no vegan bacon! So I quickly sliced my Burmese Tofu thinly and in strips - 5 minute marinade in organic maple syrup, liquid smoke, and cracked black pepper and off to the frying pan in olive oil. Fried it until with was lightly caramelized, and popped in the oven to keep warm while I finished vegan waffles and home-fries. It was FABULOUS! The exterior was sticky, crunchy from the maple syrup caramelization, the pop of cracked black pepper gave it depth, and the liquid smoke was perfect. This tofu is the best recipe I have. Thank you Jennifer!

      Reply
      • Nicole @ Delicious Everyday says

        December 06, 2015 at 4:17 pm

        Thanks for sharing Joslin!! I'll definitely have to try this. Some smoked paprika might be a lovely addition to the marinade too 🙂

        Reply
    27. Katelyn says

      October 22, 2015 at 8:26 am

      So, we tried this and though it looked just like the picture (firm, yet pillowy), when we tried to fry it for a stir fry it kind of melted. By the end the tofu was just sauce. What did we do wrong?

      Reply
      • Nicole @ Delicious Everyday says

        October 23, 2015 at 12:37 pm

        I've had that happen the first time I made it Katelyn. The issue is that the tofu was perhaps not cooked enough before being set. It needs to become really thick, almost hard to stir, before pouring it out to set. You could also try using slightly less water (say half a cup less) to make a firmer tofu suitable for stir fries. The other thing you can try, and it is something I do, is to place the tofu on a chopping board with layers of paper towel underneath, topped with more paper towel, another chopping board, and something relatively heavy, like a couple of tins of beans. This will help release any excess moisture. Do this for 4 to 6 hours, changing the paper towel as it becomes saturated and you should end up with a tofu that is a bit sturdier. I hope that helps 😀

        Reply
        • Diana says

          February 26, 2018 at 10:30 pm

          Do you think if I did this, made sure it was real firm, it would hold up in a soup? I love miso soup with tofu, but just feel that so much soy based stuff is not good. So I found some soy free miso, now would like something with that tofu texture that isn't soy. I am newly vegan, so not totally aware of other products I might use instead of soy tofu, so open to any ideas?

        • Nicole says

          March 06, 2018 at 4:23 pm

          It might crumble when put into a broth, but I have never tried it. It would definitely be worth a shot! There are not too many great substitutes for the texture of tofu, but I might try the miso soup with some shiitake mushrooms if you want to make it a little more substantial.

    28. Joslin Leasca says

      September 18, 2015 at 1:35 pm

      Not impossible to read font on my computer. Storage time is similar to every other fresh bean recipe - 3 to 5 days or freeze it. I make this recipe every 2 weeks and use it regularly. It freezes well and is a bit less watery out of the freezer. Use is perfect for any recipe calling for tofu. I have fried it, baked it, creamed it. Works great.

      Reply
      • Nicole @ Delicious Everyday says

        September 18, 2015 at 2:50 pm

        Thanks for your feedback Joslin. So happy to hear you are enjoying it 😀

        Reply
      • J'Marinde says

        September 18, 2015 at 7:53 pm

        Thank you so much for your help. I am so excited to try this, given that my local coop will not carry anyting but soy-based tofu.

        I read that this must cure for an entire year before use. Anything to that? Thanks

        Reply
        • Nicole @ Delicious Everyday says

          September 19, 2015 at 10:03 am

          I've not heard anything about curing it. I use mine straight away. 🙂

    29. J'Marinde says

      September 18, 2015 at 9:27 am

      1. Could you [please add more contrast to your font. It is almost IMPOSSIBLE to see the comments and such on this page.
      2. Re: "Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get."

      THEN WHAT??? Some guidance on use, storage, length of time, etc. would be MOST helpful
      Thanks.
      PS;
      Seriuosly, MORE CONTRAST please.

      Reply
      • Nicole @ Delicious Everyday says

        September 18, 2015 at 10:35 am

        I've added a section at the end of the recipe on storage. Typically it lasts 3 days, maybe a bit longer, but I tend to eat mine before then. As for use, as I mentioned in the introduction to the recipe you can add it to salads, stir fries or soups. Basically you can use it whenever you would normally use tofu. I like it in miso soup, and also lightly coated in flour and salt and pepper and fried.

        Thanks for your feedback on the font. I've recently updated my website so it is in a tweaking stage at the moment. I have updated my heading font to a font that is a little thicker, and changed the body font. It's a work in progress 🙂

        Reply
        • J'Marinde says

          September 18, 2015 at 7:59 pm

          Thank you so much. I am SO excited to find this page and am looking forward to more... . .

    30. Alessandra says

      July 08, 2015 at 11:01 pm

      This stuff is AMAZING! Thank you! I am going to reduce the salt by half next time, but other than that, it was entirely perfect.

      Reply
      • Nicole @ Delicious Everyday says

        July 09, 2015 at 12:49 pm

        Thanks for the feedback Alessandra. I'm so glad you enjoyed it 😀

        Reply
    31. Marina Chavez says

      April 13, 2015 at 1:20 am

      This is the coolest thing ever! We have this frozen (in bite size cubes) in the freezer at at all times. Just break a handful of cubes off and throw into a marinade and warm up in pan with rest of veg. Fantastic! My daughter has decided she likes about 1 1/2 cups of water per 1 cup of flour to make a super-firm tofu. Does get thick much faster in pan when put with boiling water. Have no idea if right for others. Just her personal preference. I think the pillowy soft tofu with 1 cup flour to 3 cups water is a lovely also. Thanks so much!

      Reply
      • Nicole @ Delicious Everyday says

        April 13, 2015 at 6:48 am

        Thanks for your feedback Marina. I haven't tried freezing the tofu, so I'm happy to hear it works.

        Reply
        • Joslin says

          August 19, 2015 at 11:57 pm

          This is wonderful. I love the softer version - will make the firmer version this week for stirfry. It fries beautifully. I freeze it as well, but defrost before using because MUCH more water will drain out - producing a firmer tofu. No change in taste at all! Love this so much.

    32. Soe says

      March 07, 2015 at 3:16 am

      I am actually a Burmese, and this recipe tastes exactly like what my mother used to make. Thanks for spreading the love :DDDD

      Reply
      • Jennifer Schmidt says

        March 07, 2015 at 8:48 am

        Thank you! There is no higher praise than tasting like something your mother used to make 😀

        Reply
    33. keith cannon says

      February 12, 2015 at 10:20 pm

      Yes i have eaten it before as i was born in myanmar.

      Reply
    34. Nicole says

      January 15, 2015 at 6:10 pm

      OooOooh!!! How do you think this would work in a tofu breakfast scramble?

      Reply
      • Jennifer says

        January 16, 2015 at 1:36 pm

        Not sure Nicole. I've never tried. If you do please let me know how it goes 😀

        Reply
    35. jess says

      December 07, 2014 at 2:52 am

      How do you know if its thick enough? It came out almost like a thick pudding consistency at 8 mins so i poured it in the setting dish...hopefully that's right 🙂

      Reply
      • Jennifer says

        December 07, 2014 at 7:31 am

        Thick puddinglike consistency is what you are after. I hope you enjoyed it 😀

        Reply
    36. Jodi says

      November 26, 2014 at 11:39 pm

      Can you use this in tofu recipes as if it were soy tofu? I would like to use it in a stir fry.

      Reply
      • Jennifer says

        November 27, 2014 at 7:40 am

        Yes, it would definitely work in a stir fry. The texture is a little different but I think it is a delicious alternative to tofu. Let me know how you go 😀

        Reply
    37. Virginia says

      October 23, 2014 at 5:16 pm

      4 stars
      I'm waiting with impatient anticipation for this to set right now! I added 1/4 tsp onion powder also and only had black sesame or robust olive oil to grease the dish with. should be interesting and awesome. 🙂

      Reply
      • Jennifer says

        October 23, 2014 at 8:26 pm

        Good luck with it Virginia. I find if you've cooked it long enough it usually sets in under an hour. Let me know how it goes 😀

        Reply
    38. jolisa says

      September 13, 2014 at 1:01 am

      ahhhh..this looks amazing! I want to try it with lentils ( yellow) flour since that's that's what i have on hand currently. Thanks so much for this sub!

      Reply
    39. Susan says

      August 01, 2014 at 5:57 pm

      I had Burmese tofu (although I thought it was made from yellow split peas, not chickpeas), in Burma, about 6 months ago. We purchased it at the market before setting off on a long day trip by small boat. That tofu was one of the best things I have ever eaten. I look forward to trying this recipe.

      (Almost everything I ate in Burma was absolutely delicious.)

      Reply
      • Jennifer says

        August 01, 2014 at 7:29 pm

        Sounds like you had a wonderful time in Burma Susan 😀 I've never been but would love to go. I hope you enjoy the Burmese tofu. I can't speak for it's authenticity, but it is pretty delicious, and versatile. Please let me know what you think 🙂

        Reply
      • maria says

        July 08, 2015 at 8:02 pm

        i Just have to say that we were in Burma last September too, we're veggies, the best food by far in our SE Asia trip was Burmese, and we would go back to Burma again, just for the food, the tofu we ate was with yellow split peas, I'm transported back by thinking about the deliciousness, oh and also green tea salad....mmmm

        Reply
        • Nicole @ Delicious Everyday says

          July 09, 2015 at 12:49 pm

          Sounds wonderful Maria! I'd love to be able to visit Burma one day....if only for the food! 🙂

    40. Amy says

      July 14, 2014 at 10:36 pm

      I have wanted to try this for ages but haven't yet gotten around to it. Is the texture like polenta; it looks more like polenta than tofu?

      Reply
      • Jennifer says

        July 15, 2014 at 7:26 am

        Hi Amy, the texture is quite similar to silken tofu.

        Reply
    41. sontology says

      July 14, 2014 at 7:23 pm

      This is brilliant! I'm trying to cut down on unfermented soy, and this looks perfect. Thank you!!!

      Reply
      • Jennifer says

        July 14, 2014 at 7:54 pm

        I hope you like it 😀 Just cook the mixture until it's really thick and you can see a trail from the whisk, and err on the side of over cooking as it will make for a more solid tofu. Let me know how you get on with the recipe. 🙂

        Reply
    42. Kyla @ Two Cups Cacao says

      July 09, 2014 at 2:46 pm

      Whoa, this looks great! I actually have a bag of Chickpea Flour in my pantry right now, and I don't know what to do with it.... but now I do! I'll try it out this weekend. Thanks for posting!

      Reply
    43. Katie says

      July 05, 2014 at 6:00 am

      I recently stopped eating meat and I'm not keen on having soy.... I just saw this on foodgawker and I'm pretty excited to try it!! I've never heard of anything like it. Thanks for posting 🙂

      Reply
      • Jennifer says

        July 07, 2014 at 7:51 am

        Let me know how you get on Katie 😀 Enjoy!

        Reply
    44. dina says

      July 04, 2014 at 10:40 pm

      this sounds amazing. it's so good for you! i love the turmeric too.

      Reply
      • Jennifer says

        July 06, 2014 at 2:13 pm

        I love turmeric too. Especially as a tea with honey and lemon. It's a great remedy for sore throats.

        Reply
    45. Melissa says

      July 04, 2014 at 8:56 pm

      I'm not a lover of tofu but I wouldn't mind trying this. Looks fairly easy to do.

      Reply
    46. Angie (@angiesrecipess) says

      July 04, 2014 at 12:45 pm

      A fantastic idea! Can't wait to give it a try!

      Reply
    47. Chrissy says

      July 04, 2014 at 9:32 am

      This is so cool- I've never seen this before! Can't wait to give it a go!

      Reply
      • Jennifer says

        July 04, 2014 at 10:00 am

        I hope you enjoy it Chrissy 😀

        Reply
    48. dawn says

      July 03, 2014 at 10:40 pm

      yes.. I have a question... Is this more like polenta where you add items to it for flavoring or is it more like tofu where you could change the flavor by soaking it in broth???? Just curious... to the texture because I would hate for my hard work to break while trying to add flavor

      Reply
      • Jennifer says

        July 04, 2014 at 10:04 am

        The chickpea tofu absorbs flavours in much the same way that tofu does, from what I can tell from my experiments so far. The best way to do this is to press the tofu (as you would regular tofu) to take some of the moisture out before you try to infuse it. I do this by placing it on a chopping board on top of a couple of layers of paper towel and top it with more paper towel, another chopping board and then weight it down with canned food from my pantry. I leave it for an hour our so, swapping out the paper towel when it is damp. You could also try flavouring the base tofu recipe for an extra flavour boost. I haven't tried that yet, so I'd love for you to let me know how you get on 🙂

        Reply
    49. Kathryn says

      July 03, 2014 at 7:48 pm

      I'm not a great tofu fan myself but this sounds like something totally different - love the sound of it and I have a big bag of chickpea flour sat in my cupboard just waiting to be used!

      Reply
      • Jennifer says

        July 04, 2014 at 10:00 am

        It is quite different to tofu, thankfully 🙂 I always have bags of chickpea flour on hand, it is so versatile isn't it.

        Reply
    50. Maureen | Orgasmic Chef says

      July 03, 2014 at 6:01 pm

      I had to laugh when I saw the title because I know you're not a tofu lover. This sounds pretty good. I'm not a tofu lover either but I can eat it.

      Reply
    51. Rosa says

      July 03, 2014 at 3:52 pm

      Delicious! I love chickpea flour and use it a lot...

      Cheers,

      Rosa

      Reply
    52. I says

      July 03, 2014 at 3:42 pm

      Thank you for this recipe, I like that its gluten & soy free =)

      Reply
      • Jennifer says

        July 03, 2014 at 3:54 pm

        You're welcome. I hope you enjoy it 😀

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
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