Burmese - Shan or Chickpea - Tofu

Name: Burmese - Shan or Chickpea - Tofu Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 2 cups chickpea/garbanzo bean flour; 2 teaspoons salt; 1/4 teaspoon ground turmeric (optional); 6 cups water divided

Minutes to Prepare: 5
Minutes to Cook: 5

Number of Servings: 4

Ingredients

2 cups chickpea/garbanzo bean flour2 teaspoons salt1/4 teaspoon ground turmeric (optional)6 cups water, divided

Directions

Combine the chickpea flour, 2 cups of water, salt, and turmeric, if using, in a large bowl. Whisk until smooth.

Grease one 9-inch by 13 inch baking dish with a neutral oil.

Bring 4 cups of water to a boil in a heavy-bottomed wide, shallow pot. Turn heat to medium-high. Give the chickpea mixture a stir to ensure that the mixture hasn't separated. While stirring the water with a wooden spoon, slowly and carefully pour the chickpea flour mixture into the simmering water.

Lower the heat to medium-low, stirring continuously, until the mixture has thickened and is nice and glossy, about five minutes. Pour immediately into the prepared baking dish.

Let cool to room temperature and then set in the fridge for at least one hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user HLKLJGK.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving