Chickpea tofu, also known as Burmese tofu or Shan tofu, is the perfect soy-free alternative to traditional tofu, especially if you have sensitivities. It’s used in a variety of vegetarian and vegan dishes worldwide, from curries to salads. It’s made from chickpea flour (or soaked chickpeas), water, and salt. Some recipes incorporate turmeric for color, but I don’t find that necessary. It differs from soy-based tofu with its more pronounced nutty flavor and dense-yet-smooth texture. Whether you’re pan-frying, baking, or incorporating it into a soup, the cooking techniques for chickpea tofu are as versatile as the dish itself. My personal favorite way to prepare it is pan-seared and tossed in sauces like teriyaki, sweet chili, or BBQ.
Ingredients
Chickpea flour: You can make your own chickpea flour or use a store-bought variety like Bob’s Red Mill. Water: Used to hydrate and create a batter consistency with the chickpea flour. You can use broth for added flavor, but the results may vary. Salt: Enhances flavor and overpowers the slight beany undertones of chickpea flour.
How to Make Chickpea Tofu
Step 1: Prepare the Chickpea Batter
In a pot, whisk together all of the ingredients, ensuring there are no lumps. Set the pot over medium-high heat and bring the mixture to a simmer.
Step 2: Simmer the Mixture
Once simmering, the batter will quickly thicken to the consistency of gloopy mashed potatoes. Once it reaches this consistency, remove the pot from the heat.
Step 3: Set the Tofu
Once the mixture has thickened, pour it into a greased or parchment paper-lined baking dish. Smooth the top with a spatula and let it sit at room temperature for about 1-2 hours until it firms up, then transfer it to the fridge with a cover on.
Step 4: Unmold and Slice
After the tofu has set, unmold it on a cutting board. Slice it into your desired shapes – cubes, slabs, or strips, depending on your recipe preference. You can also pan-fry it for a crispy snack!
How to Use Chickpea Tofu
Stir-fries: Pan-fry the cubes until golden and toss them in a stir-fry with your favorite veggies and sauces. Salads: Add lightly seared chickpea tofu cubes to an avocado and mango green salad for an extra protein boost. Sandwiches: Slice the tofu thinly and use it as a filling in sandwiches or wraps. Try it instead of tofu in my tofu banh mi or as an addition to a vegan BLT. Grilled: Marinate chickpea tofu slabs and grill them for a smoky flavor.
Storing Chickpea Tofu
If you have leftover chickpea tofu or plan to make it for meal prep, follow these storage instructions:
Fridge: Store it in an airtight container, covered with water, for up to 3-4 days. Make sure to change the water daily to keep it fresh. Freezer: While freezing may slightly change its texture, you can keep it frozen for up to a month. Thaw it in the fridge overnight before you cook with it.
Tips for Perfect Chickpea Tofu
Keep stirring: Continuously stirring the chickpea batter in the pot will make or break the recipe. This prevents lumps and helps achieve the smoothest consistency. Experiment with flavors: For a flavor twist, add spices like turmeric (for color and taste), garlic powder, or cumin to the batter before cooking. Adjust the thickness: The thickness of your chickpea tofu will depend on the size of the dish you pour it into. For thinner tofu slices or sheets, use a wider, shallow dish. For thicker cubes, use a smaller, deeper dish. Chill it: For a firmer texture, especially if you plan to pan-fry, chill the set batter in the fridge for a couple of hours before using. Prevent sticking: If you’re pan-frying or grilling the tofu, ensure you pat it dry and use a non-stick pan or a drizzle of oil to prevent it from sticking.
