Vegan Burmese Shan Tofu (chickpea tofu)
Vegan Burmese Shan Tofu (chickpea tofu)

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegan burmese shan tofu (chickpea tofu). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

This vegan Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe to make which is a healthy and delicious source of It's loaded with all my favorite vegan recipes, cheat sheets, pantry guides, and more. As a known tofu hating vegetarian you might be scratching your. Burmese tofu (Burmese: တိုဟူး; [tòpʰú] or [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta.

Vegan Burmese Shan Tofu (chickpea tofu) is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vegan Burmese Shan Tofu (chickpea tofu) is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan burmese shan tofu (chickpea tofu) using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Burmese Shan Tofu (chickpea tofu):
  1. Prepare Dry Ingredients
  2. Take 1 cup chickpea flour or gram flour
  3. Prepare 1/3 teaspoon tumeric
  4. Take 1 teaspoon himalayan salt (sea salt)
  5. Take Wet Ingredient
  6. Prepare 3 cup filtered water

More akin to polenta than tofu, Burmese tofu is a naturally vegan, sturdy non-coagulated cousin of soya tofu that is made from gram (besan) flour. This dish originated from the Shan state of Myanmar and is popular throughout the country today. This yellow tofu can be made with or without turmeric. In comes Burmese shan tofu: dense, and hearty, with a somewhat coarser texture, it absorbs sauces and dressings well, but holds onto its own nutty chickpea flavor.

Instructions to make Vegan Burmese Shan Tofu (chickpea tofu):
  1. In a mixing bowl, stir together all the dry ingredients. Slowly add 1 cup of water and whisk until smooth.
  2. In a non-stick pot, add 2 cups of water and bring to boil.
  3. Reduce the heat to medium. Slowly add chickpea mixture from step 1 into the boiling water. Keep on stirring the mixture until it becomes very thick.
  4. Transfer the mixture immediately to the baking tray and spread evenly. Let it cool down in the room temperature for 1 and half hour.
  5. Option1 - Baked chickpea tofu + teriyaki sauce (oil-free)
  6. Option2 - (Burmese Style Tofu Salad) Cut into noodle shapes and make salad.

It is a snap to whip up on the stovetop, and so it is easy to incorporate seasonings right into the batter. Tan and his coauthor Kate Leahy call. Burmese tofu is made from chickpea flour, making it soy-free — it's also super-easy to make, and this recipe includes three ways to use it. Next, are beer-battered, double-coated, cheezey-tastin' Burmese tofu nuggets! These little babies are like a cross between mozzarella sticks and chicken.

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