Burmese Chickpea Tofu
1 hr 20 min6 servings
A soy-free tofu made from chickpea flour, cooked to a thick paste and set in a pan, then cut into cubes.
| prepLightly oil a 20 cm (8 inch) × 20 cm (8 inch) square baking dish or cake tin | |||||
| 240 g chickpea flour | Whisk flour, salt & turmeric | Whisk in water until smooth | Bring water to boil, add slurry & whisk 8 min | Pour into oiled pan, cool 1 hr | Cut into cubes & store |
| 1 tsp salt | |||||
| 1/4 tsp ground turmeric (optional) | |||||
| 360 ml water (for slurry) | |||||
| 360 ml water (for boiling) | |||||
| neutral flavoured oil such as canola or safflower | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.