Burmese Tofu (Soy-Free Chickpea Tofu)

4.86 from 7 votes

A soy-free alternative to traditional tofu, this Chickpea Tofu brings the classic tofu texture together with a nutty chickpea flavor.

Yield: 1 lb of Burmese tofu (fills an 8x8 pan)

Prep Time1 5

Cook Time7

Total Time1 12

Course: Dinner, Lunch, Side Dish, Snack

Cuisine: Asian

Keyword: tofu

Servings: people

Calories: 183kcal

Author: Sarah | Curious Cuisiniere

Grease an 8x8 baking dish.
In a medium bowl, mix together chickpea flour, salt, and turmeric. Add 1 c water and whisk until smooth.
Bring 2 c of water to a boil over medium heat. Add the chickpea mixture and whisk, heating, until the mixture is thick and glossy, 5-7 min.
Pour the smooth, thick mixture into the greased baking dish and cool to room temperature. Once the mixture is cool, refrigerate it, uncovered 1 hour (up to overnight).
To serve the tofu, upturn the baking dish and let the mixture slide out. Cut it into the desired shapes for your recipe.