How to Make Burmese Chickpea Tofu

Burmese tofu is made from chickpea flour, making it soy-free — it's also super-easy to make, and this recipe includes three ways to use it. The first is a tofu "egg" salad. All you do is mash some of the tofu with a fork, add a little egg-free mayo, mustard, black salt (and maybe a little paprika if you are up for it), spread that goodness on your favorite bread. Next, are beer-battered, double-coated, cheezey-tastin’ Burmese tofu nuggets! These little babies are like a cross between mozzarella sticks and chicken nuggets. The last version is a yummy Myanmar salad. You can serve it cold like this, as more of a salad type of appetizer, or you can warm it up so it gets all soft and gooey and serve it with rice or noodles as part of a main course.

HOW TO MAKE BURMESE CHICKPEA TOFU — PLUS THREE RECIPES! [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BURMESE CHICKPEA TOFU:

• 2 cups chickpea flour
• 4 cups water, divided
• 1 teaspoon vegetable bouillon powder
• 1/2 teaspoon turmeric

FOR THE “EGG” SALAD:

• 8 ounces Burmese chickpea tofu
• 1/4 cup vegan mayonnaise
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon kala namak (black salt)

FOR THE TOFU NUGGETS:

• 8 ounces Burmese chickpea tofu
• 2/3 cup vegan-friendly beer
• 1/2 cup flour
• 1/2 cup bread crumbs (optional)
• 1/4 cup nutritional yeast
• 1/4 cup  panko bread crumbs
• Oil, for frying

FOR THE MYANMAR SALAD:

• 8 ounces Burmese chickpea tofu
• 2 tablespoons peanut oil
• 1 garlic cloves, thinly sliced
• 1 tablespoon tamari/soy sauce
• 1/2-inch piece fresh ginger, grated
• 1 teaspoon lemon juice
• A pinch of red chili flakes

PREPARATION

TO MAKE THE BURMESE CHICKPEA TOFU:

1. Pour half the water, 2 cups, and the rest of the ingredients into a bowl and whisk/blend well.
2. Pour the other 2 cups water into a medium-large pot and bring to a boil.
3. Slowly pour the flour mixture into the boiling water while stirring.
4. Lower the heat to medium, and continuously stir for 5-7 minutes, until the mixture gets very thick.
5. Pour the mixture into a ca 6×10-inch ovenproof form lined with parchment paper.
6. Allow to cool to room temperature before chilling in the refrigerator for at least one hour.

TO MAKE THE “EGG” SALAD:

1. Mash the tofu with a fork, but not too much, until you get the desired consistency.
2. Add the rest of the ingredients to the tofu and mix well.
3. Serve on your favorite bread along with some extras, like tomatoes, avocado, and red onion.

TO MAKE THE NUGGETS:

1. Slice a chunk of tofu in half, horizontally, so that you get two pieces, each half as thick/high as your original slab. Now, cut these into nugget-sized pieces.
2. Prepare three bowls. In the first bowl, mix the flour and beer to form a batter. Pour the normal bread crumbs into the second. And, in the third, blend the nutritional yeast and panko.
3. Dip each piece of tofu in the batter, then the normal bread crumbs, the batter again, and then the panko/nutritional yeast mix.
4. Heat some cooking oil in a small pot, and when it is hot enough, deep fry each piece of tofu until you get a lovely, golden-brown nugget.
5. Serve with your favorite dipping sauce.

TO MAKE THE MYANMAR SALAD:

1. Slice the tofu into short, noodle-shaped pieces.
2. Heat the oil in a small frying pan, and fry the garlic until it gets just a little color. Remove the pan from the heat. Remove the garlic and chop finely.
3. Mix all the ingredients, including the garlic-infused oil (but not the tofu) in a small bowl.
4. Pour the dressing over the tofu pieces and turn gently to blend, coating all the pieces.
5. Serve on a bed of lettuce with some fried/roasted red peppers and some spring onions.

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