Chickpea Tofu (Burmese Tofu) from Scratch Recipe
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.
- 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
Chickpea Tofu Ingredients
- 200 g dried chickpeas (soaked overnight)
- 600 g water (plus more for soaking)
- 1 pinch salt (optional)
Instructions
- 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.
- Rinse and Drain: After soaking, rinse the chickpeas thoroughly under running water and drain well to remove any residual dirt or impurities.
- 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.
- 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.
- 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.
- 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
