Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

What is the difference between Chinese and Burmese tofu? ›

Regular tofu is made from soybeans, whereas Burmese tofu is made from chickpeas and has a smooth, silky texture. Burmese tofu is a food of Shan origin, made from water, chickpea flour (or soaked dried chickpeas).

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

Shan tofu (also known as chickpea tofu) is a Burmese dish that comes from the Shan State in Myanmar. Yellow in color, this “tofu” is very easy to make and can be served in many ways. Many recipes for this chickpea tofu use only chickpea flour, water, salt, and occasionally turmeric for color.

Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta.

The dish has been a staple in Burmese culture for years, originating in the Shan State of Myanmar (it's also known as Shan tofu). Unlike panelle, a Sicilian crispy, fried fritter created using a similar technique, Burmese tofu is silky, creamy, and smooth.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

Ingredients like Greek yogurt, raspberries, chickpeas and garlic are both gut-healthy and anti-inflammatory foods. This means these snacks can help aid in healthy digestion as well as relieve symptoms of inflammation like joint stiffness, mental fog and high blood pressure.

Tokwa is the Filipino term for tofu. It's typically in block form and is drier than firm tofu, making it a close equivalent of extra-firm tofu. It's also slightly tangy and has a thicker “skin.” You'll find tokwa used in most Filipino tofu dishes such as tokwa't baboy and adobong tokwa.

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.

Can chickpea tofu be eaten raw? ›

It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the 'milk' mixture for slightly firmer chickpea tofu.

Like most other plant protein sources, chickpeas are not a complete protein and do not contain all nine essential amino acids. Chickpeas are rich in some essential amino acids, including lysine and arginine, but lack the sulfur-containing amino acids, methionine and cystine.

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Difference between Chinese and Japanese Tofu. People often find it difficult to differentiate between Chinese and Japanese tofu. Since it contains less water, Chinese tofu has a firmer texture than Japanese tofu. It's great for adding texture and flavor to vegetarian foods that otherwise could lack substance without it ...

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.