Burmese Tofu

Burmese Tofu

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.

Burmese Tofu

Burmese Tofu

This Tofu alternative is a perfect replacement for soy products and can substitute any meat ingredient making a delicious vegan meal.
5 from 2 votes
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Breakfast, Main Course, Salad, Side Dish
Cuisine American, Chinese, Indian, Italian, Japanese, Mexican
Servings 4
Calories 117 kcal


  • non-stick pan
  • non-stick pot
  • baking pan
  • whisk
  • bowl


  • 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
    Gram Flour
  • Pour and mix in 1 1/2 cups water into the dry mix
    adding water to dry mix
  • Using a non-stick pan/pot pour in 1 1/2 cups water
    non-stick pot
  • while the water is waiting to boil. Prep the Baking pan by coating it with cooking oil
    grease the baking pan
  • Bring the water to a boil then add in the wet mix
    boil and add mix
  • Once the mixture reaches a boil, lower the heat to a simmer
    8 min stir
  • Stir consistently for 8 min
    thicken and stir
  • Pour the Burmese Tofu Sauce into the Baking pan
    pour the burmese
  • Let it cool for 1 hour or place in the fridge for 30 min
    cool the burmese


While stirring, keep checking the bottom of the pot/pan so that the Burmese Mix doesn’t burn or stick. If the Mix is sticking or burning, this can be an indicator that your non-stick coating is no longer good.
Remember to only use silicone or wood on a non-stick surface. Metal can scrape off the non-stick coating.
I used refined coconut oil. Make sure if you are using coconut oil it is refined. Otherwise you will have an added coconut flavor to anything you make when using the oil.
For Firm Tofu: The more days you allow to pass the more water will drain from the Tofu. I waited 3 days for an extra firm texture. However if you want to use the Tofu in a recipe where it needs to be soft enough to mash or blend with other ingredients then use it the same day you make it.
Keyword besan, besan tofu, Burmese Tofu, chickpea tofu, gram, gram flour, gram tofu, protein, shan, shan tofu, soy free, soy free tofu, Tofu alternative, vegan protein


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