Hello Everyone! This is probably one of the best food discoveries that I have come across from the many years of researching for Amcarmen’s Kitchen and experimenting in the kitchen.
Tohu, or in English, Burmese Tofu, is made using chickpea (besan) flour, mixed with water, a little salt, and if you want, turmeric powder, mainly to give it a more vibrant yellow colour. The mixture is then heated and stirred constantly, until it reaches a thick and creamy consistency. It is then transferred into a tray and allowed to set.
The end result is matte yellow in colour, jelly-like but firm in consistency, therefore it does not crumble when cut or sliced. It is basically the best of both worlds between silken tofu and egg tofu – you get the silkiness of the silken tofu and firmness from the egg tofu in this Burmese tofu. The best part? It is dairy, egg, and soy-free; perfect for vegetarians, vegan, and/or anyone with soy allergies!
Additionally, chickpea flour is high in protein, fiber, and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fiber, and nutrients like folate, iron, magnesium, and zinc. Chickpea flour is also heart-healthy, making this Burmese tofu oh-so healthy!
In Myanmar, the tofu can be eaten fresh in a salad, deep fried to make tofu fritters, or sliced very thinly and dried to make crackers for deep frying. It is also used in curries as well for added protein if meat or poultry is unaffordable (especially amongst the poorer population).
I still have some besan flour on hand after making this recipe, so I can definitely say that I will be making more of these delicious Burmese tofu and experimenting them in certain dishes outside of Burmese cuisine!
PREP TIME 1 HOUR | COOKING TIME 8 MINS | SERVES 2-3
- 1 cup chickpea flour (also known as garbanzo bean flour or besan flour)
- 1 tsp salt
- 1/4 tsp ground turmeric (optional)
- 3 cups water, divided
- Lightly grease an 8-in x 8-in baking dish with a bit of neutral flavoured oil.
- Add the chickpea flour in a medium-sized mixing bowl together with the salt and, if using, the ground turmeric as well. Whisk to combine.
- Add 1 and a half cups of water to the flour and whisk until smooth.
- Add the remaining 1 and a half cups of water into a small saucepan and bring to a boil over high heat.
- Once boiling, reduce the heat to medium-high and slowly pour the chickpea flour mixture into the boiling water while continuing to whisk.
- Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes in total.
- Once done, immediately pour the mixture into your prepared baking dish and leave it to cool down at room temperature for at least an hour. The longer you let it sit, the more water will drain out of the tofu and therefore firmer in texture.
- Cut into your desired shapes and sizes, depending on how you will use it. Enjoy it as it is, deep fried, or use it as a source of protein for other dishes.
Stay tuned next week to see what Burmese dish I will make with this Burmese Tofu!
Note: You can store the tofu in an airtight container and in the fridge for up to 3 days.
– Ally xx