The first time I encountered Burmese Tofu was not in Myanmar. It was actually in California at a Burmese restaurant. Jere fell in love with it and I knew it was a recipe I needed to learn how to make. So, after some trial and error in the kitchen I came up with my own version of Burmese tofu. What's the cool part about this recipe? This tofu is completely soy-free, and just like its soy counterpart it is gluten-free.
The base of Burmese Tofu is gram or garbanzo bean (chickpea) flour. I purchase my garbanzo bean flour through a local Indian restaurant where it is referred to as gram flour. There are also a variety of sources online to purchase this key ingredient too.
You can make a batch of this tofu and keep it in the fridge for about 3 days. It is super quick and easy to make. Water will continue to drain from the tofu as it rests in the fridge, this is totally ok. Just drain it off. Use in any recipe just like tofu. Its yummy cold or hot! (Hint: Scroll to the bottom for a quick and easy way to fry up this tofu for a tasty addition to any stir-fry.)
Quick and Easy! Soy-Free Burmese Tofu!
2 cups chickpea flour
1 T. nutritional yeast flakes
1 T. sesame oil
1 tsp salt
1 tsp curry powder
1/4 tsp garlic
1/4 tsp onion
1/4 tsp ginger
1/4 tsp turmeric
6 cups water (divided)
1. Line a 9.5" square pan with parchment paper and spray with cooking spray.
2. Bring 4 cups of water to boil.
3. Whisk together flour and seasonings. Add sesame oil to 2 cups water.
4. Whisk dry and wet ingredients together.
5. Add wet ingredients into boiling water and whisk to combine. Turn the heat down to medium/low and continue stirring. You may need to switch to a spoon at this point. The mixture will thicken quickly. The goal is to keep it from scorching but still cooking the flour through. I like to cook the mixture until it is thick, smooth, and shiny, which takes about 4 minutes on my gas range.
6. Pour the mixture into the pan. Use cooking spray or a small amount of sesame oil on a spatula to smooth the mixture. I like to put on a food service glove to smooth and pat it into the pan. Just be careful if you do this as it is quite hot.
7. Allow the pan to cool on the counter and then cover and put in the fridge. I like to let mine rest in the fridge for about 5 hours before using in a recipe.
8. To use simply slice into cubes and prepare the same way you would tofu!
Fried Burmese Tofu
2 cups cubed Burmese Tofu
3 T. sesame oil
1 T. soy sauce (if desired)
1/2 c. onion, thinly sliced
1. Heat skillet over medium heat. When hot add sesame oil, onions, and Burmese tofu. Allow to cook for a minute or two before turning.
2. Fry until golden and then add soy sauce.
3. Add fried tofu to your favorite stir fry or enjoy alone for a delicious snack.