This Tofu alternative is a perfect replacement for soy products and substitute for any meat ingredient for a delicious vegan meal.
Burmese Tofu is of Shan origin. Shan Tofu is made with yellow split peas. The Burmese version is made using Chickpeas / Garbanzo Beans.
This Tofu is known also as Gram Tofu. Using Gram flour, Besan is a pulse flour made from ground chickpeas / garbanzo beans. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Another great thing about this Tofu is there are no coagulants needed unlike Soy Tofu that needs it to solidify. This Tofu can absorb a multitude of flavors. You can add seasonings into the dry and wet mix before you solidify it in a pan. If you need a fun crunchy texture, coat it in a starch (corn, tapioca, arrowroot) and pan fry it for a crispy outer layer.
Whatever you decide to call it (Shan, Gram, Burmese, or Besan). It will be the perfect ingredient to incorporate into your next meal.
- non-stick pan
- non-stick pot
- baking pan
- 1 Cup Garbanzo Bean Flour
- 1 Tsp Salt
- 1 Tsp Turmeric
- 3 Cups Water
- Add the Garbanzo Bean Flour, Salt and Turmeric to a bowl and mix
- Pour and mix in 1 1/2 cups water into the dry mix
- Using a non-stick pan/pot pour in 1 1/2 cups water
- while the water is waiting to boil. Prep the Baking pan by coating it with cooking oil
- Bring the water to a boil then add in the wet mix
- Once the mixture reaches a boil, lower the heat to a simmer
- Stir consistently for 8 min
- Pour the Burmese Tofu Sauce into the Baking pan
- Let it cool for 1 hour or place in the fridge for 30 min