Basic Burmese Tofu (Chickpea tofu)
Cook time
Total time
Cuisine: Vegan
  • 1 cup of chickpea flour
  • 3 cups of COLD water
  • ¼ teaspoon of salt
  • ½ teaspoon of turmeric
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ½ teaspoon of ginger powder
  • 2 teaspoons of sunflower oil (or any oil that doesn't have a strong taste)
  1. - Take a medium sauce pan on the stove, add inside all the dry ingredients. On the side, prepare a square 8x8 (or any other shape mood you want your tofu to have in the end) lined with absorbing paper (scott towel type)
  2. - Open the heat on Medium/High. ½ cup at the time, add the cool water and whisk every time to make sure there isn't any clumps of flour of spices left.
  3. - Never stop stirring/whisking the mixture.
  4. - Once you start feeling it thickening, and there is barely any foam left, the mixture will be silky looking and you might start breaking a sweat. Set 10 to 15 minutes on the time watch and keep stirring vigorously, making sure to often scrape off the sides of the pan to bring everything back to the middle and avoiding too much "drying" and firming up on the sides. If you find that it's boiling too much, reduce the heat of the water to medium.
  5. - When the full 10 to 15 minutes is done, the texture should be much thicker and almost gelatinous. Pour inside a flat bottom dish, lined with absorbent paper towel and leave in the fridge till it harden
  6. - Cut in the desire shapes and make your favourite recipe with it! Place the left over in a plastic bag, each piece of tofu wrapped in absorbing paper.
  7. - Replace the absorbing paper every 2-3 days.
Recipe by Zesty & Spicy at