Chickpea Tofu (Burmese Tofu) from Scratch Recipe

Introduction

Chickpea tofu, also known as Burmese tofu, is a unique and delicious plant-based alternative to traditional soy tofu. Made from simple ingredients and without the use of soy, it offers a smooth, custard-like texture perfect for various dishes. This recipe guides you through making chickpea tofu from scratch with ease.

Ingredients

• 200 g dried chickpeas – soaked overnight
• 600 g water + more for soaking
• 1 pinch salt (optional)

Instructions

1. Step 1: Cover the dried chickpeas with water and soak them for at least 12 hours, ideally overnight.
2. Step 2: Rinse the soaked chickpeas under cold water and drain thoroughly.
3. Step 3: Place the chickpeas in a blender with 600 g of water and the optional pinch of salt. Blend at full power until the mixture turns milky.
4. Step 4: Strain the blended mixture through a cheesecloth over a strainer, squeezing out as much liquid as possible. Save the chickpea pulp for making falafels or protein meatballs.
5. Step 5: Pour the milky liquid into a wide pan or wok, including all starchy residues left in the bowl, and heat over medium heat.
6. Step 6: Stir continuously as the mixture thickens to a custard-like consistency. This can take several minutes.
7. Step 7: Transfer the thickened chickpea tofu to a glass container and let it cool to room temperature.
8. Step 8: Cover the container and refrigerate for at least a couple of hours before using to allow it to set fully.

Tips & Variations

• If you prefer a firmer tofu, use a shallow pan to create a thinner layer, or increase cooking time slightly while stirring.
• Flavor the tofu by adding herbs or spices to the milky mixture before heating.
• Use the leftover chickpea pulp in other dishes like falafel or add it to soups and stews for extra protein.

Storage

Store chickpea tofu in an airtight container in the refrigerator for up to 4 days. Reheat gently by steaming or lightly pan-frying to maintain its delicate texture. Avoid boiling or microwave reheating, which can make it crumbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Using canned chickpeas is not recommended because they are already cooked and won’t release the starch needed to create the tofu’s custard-like texture. Dried chickpeas soaked overnight work best.

What can I do with the leftover chickpea pulp?

The leftover pulp is nutritious and perfect for making falafels, chickpea meatballs, or adding to baked goods or soups to boost protein and fiber content.

Chickpea Tofu (Burmese Tofu) from Scratch Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

This homemade Chickpea Tofu, also known as Burmese Tofu, is a dairy-free, protein-rich alternative to traditional soy-based tofu. Made from soaked chickpea flour extracted by blending and cooking soaked chickpeas, it has a delicate, custard-like texture perfect for slicing, frying, or adding to various dishes. This recipe guides you through soaking, blending, straining, and cooking the chickpea milk to form a smooth and versatile tofu.

• Author: Stella
• Prep Time: 12 hours 10 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 25 minutes
• Yield: Approximately 400 g chickpea tofu 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Burmese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea Tofu Ingredients

• 200 g dried chickpeas (soaked overnight)
• 600 g water (plus more for soaking)
• 1 pinch salt (optional)

Instructions

1. Soak Chickpeas: Cover the dried chickpeas with plenty of water and let them soak ideally overnight, or for a minimum of 12 hours. This rehydrates the chickpeas and softens them for easy blending.
2. Rinse and Drain: After soaking, rinse the chickpeas thoroughly under running water and drain well to remove any residual dirt or impurities.
3. Blend Chickpeas and Water: Place the soaked chickpeas into a powerful blender along with 600 g of fresh water and the optional pinch of salt. Blend on high speed until the mixture turns milky and smooth.
4. Strain Mixture: Pour the blended mixture through a cheesecloth-lined strainer to separate the chickpea milk from the pulp. Squeeze the cheesecloth to extract as much liquid as possible. Reserve the chickpea pulp for other recipes like falafels or protein meatballs.
5. Cook Chickpea Milk: Transfer the strained chickpea milk to a wide pan or wok. Heat on medium, stirring continuously to prevent sticking and to incorporate any starchy residues. Keep stirring until the mixture thickens to a smooth, custard-like consistency.
6. Set the Tofu: Pour the thickened mixture into a glass container or mold. Allow it to cool completely to room temperature, then cover and refrigerate for at least a couple of hours to firm up the tofu.

Notes

• Soaking chickpeas overnight softens them and helps achieve a smooth tofu texture.
• Use a powerful blender to ensure chickpeas are fully broken down during blending.
• The reserved chickpea pulp is nutrient-rich and can be repurposed in recipes like falafel or meatless patties.
• Keep stirring constantly during cooking to avoid lumps and prevent the mixture from burning.
• Chickpea tofu should be refrigerated and can be sliced and used similarly to soy tofu in various dishes.

Keywords: chickpea tofu, Burmese tofu, vegan tofu, dairy-free tofu, homemade tofu, protein-rich vegetarian, Burmese cuisine