Southeast Asian · 25 min · Medium · 4 servings
Burmese Chickpea Tofu
Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.
~180 cal per serving — Calories are approximate, per serving — a guide only.
Method
- 1
Whisk the slurry
Whisk the chickpea flour, turmeric and a good pinch of salt into a third of the water until completely smooth, with no dry pockets left at the bottom. Getting it smooth now is the whole job; once it heats, lumps set permanently.
- 2
Cook it thick
⏱ 10 minBring the rest of the water to a simmer in a pot, then pour in the slurry in a steady stream, whisking constantly. Keep whisking over medium heat as it thickens to the consistency of soft polenta and starts to pull away from the sides in slow ribbons.
- 3
Pour out and set
Pour into a shallow dish or a lined tin and smooth the top flat. Leave it to cool to room temperature, then chill until firm enough to cut cleanly. It should wobble slightly and slice without crumbling.
- 4
Slice and dress
Cut into thick slabs or batons. Whisk the rice vinegar, sesame oil, garlic, lime juice, chili flakes and a pinch of salt together, spoon it over, and scatter with cilantro just before serving.
Notes
It needs at least two hours in the fridge to set properly, so make it the day before if you can. Leftovers firm up further and can be cut into batons and shallow fried until the outsides blister, which is how it is most often eaten in Shan State.