Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan burmese shan tofu (chickpea tofu). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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.
Vegan Burmese Shan Tofu (chickpea tofu) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Vegan Burmese Shan Tofu (chickpea tofu) is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan burmese shan tofu (chickpea tofu) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan Burmese Shan Tofu (chickpea tofu):
- Prepare Dry Ingredients
- Get 1 cup chickpea flour or gram flour
- Prepare 1/3 teaspoon tumeric
- Make ready 1 teaspoon himalayan salt (sea salt)
- Prepare Wet Ingredient
- Make ready 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.
Steps to make Vegan Burmese Shan Tofu (chickpea tofu):
- In a mixing bowl, stir together all the dry ingredients. Slowly add 1 cup of water and whisk until smooth.
- In a non-stick pot, add 2 cups of water and bring to boil.
- 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.
- Transfer the mixture immediately to the baking tray and spread evenly. Let it cool down in the room temperature for 1 and half hour.
- Option1 - Baked chickpea tofu + teriyaki sauce (oil-free)
- 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 (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick.
So that is going to wrap this up for this special food vegan burmese shan tofu (chickpea tofu) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
