🌱 Homemade Chickpea Tofu (Burmese-Style Tofu)
This chickpea tofu is a fantastic plant-based alternative to soy tofu. It’s made with just chickpeas, water, and salt, sets into a firm block in the fridge, and fries up beautifully—crispy on the outside, tender inside. Naturally vegan, gluten-free, soy-free, and budget-friendly.
🥣 Recipe Introduction
Chickpea tofu (often called Burmese tofu) is made by cooking blended chickpeas until thick, then letting the mixture set. No coagulants, no pressing—just simple ingredients and heat. It’s perfect for frying, pan-searing, roasting, or adding to curries and salads.
🧾 Ingredients
- 1 cup dried chickpeas
- 3–3½ cups water (for blending)
- ½–1 tsp salt (to taste)
- Optional: pinch of turmeric (for color), garlic powder, or black pepper
👩🍳 Instructions
- Soak the chickpeas
Soak chickpeas in plenty of water for 8–12 hours. Drain and rinse well. - Blend
Add soaked chickpeas and 3–3½ cups water to a high-speed blender. Blend until completely smooth. - Strain (important)
Strain the mixture through a fine sieve or cheesecloth into a saucepan, pressing well to extract all liquid. Discard the pulp. - Cook until thick
Place the strained liquid over medium heat, add salt (and optional seasonings).
Stir constantly—especially the bottom—until the mixture becomes very thick and glossy, like polenta or custard (about 8–10 minutes). - Set
Pour immediately into a lightly oiled container or dish. Smooth the top.
Let cool, then refrigerate for 2–3 hours until fully set. - Slice & cook
Cut into cubes or slabs. Pan-fry in oil over medium heat until golden and crisp on all sides.
✅ Tips & Uses
- Crisps best in a non-stick or cast-iron pan
- Great with soy sauce alternatives, chili oil, or herbs
- Also delicious grilled or air-fried
- Keeps 4–5 days refrigerated
This chickpea tofu is simple, versatile, and incredibly satisfying—once you try it, it’s hard to go back 🌿