This recipe is based on Burmese Tofu, a traditional dish of Burma (Myamar) made not with soy but with yellow split peas, chickpea flour, turmeric, salt and water.
Chickpea flour, also called besan or gram flour, is naturally gluten free and high in protein, calcium, iron and fiber.
Admittedly this is a labour-intensive and time-consuming recipe with many steps, it will require your full attention on the stove top, but once made you will be amazed at how a few simple ingredients, mainly chickpea flour and water, transforms into a delicious, golden yellow tofu-substitute with many of the nutritional benefits as soy tofu (while being soy-free). (serves 4)
1 ½ cups chickpea flour
1 ½ cups water
1 tsp turmeric
1 tsp cumin
¾ tsp salt
1 cup water
Lime Chili Sauce
2 tbsp. Sriracha
1 lime, juiced
½ inch ginger minced
1 tbsp. honey or a natural low-calorie sweetener can be substituted e.g. stevia, xylitol, erythritol, monkfruit sweetener
- Lightly oil an 8 x 8 square dish and set aside.
- With an immersion blender, blend chickpea flour, water, turmeric, cumin and salt in a medium sauce pan. Once blended, Heat pan on medium-high heat, stir constantly to prevent lumps from forming.
- When mixture starts to thicken, add another cup of water, lower the heat as needed to maintain a gentle simmer.
- IMPORTANT: Do not stop stirring, or else lumps will form very quickly! If the mixture looks too thick add a little more water. If lumps form, take the pan off the heat and blend with the immersion blender until smooth
- Cook and stir for about 6 to 8 minutes, at this point there should be a thin film on the bottom of the pot, which means it done.
- Pour into prepared baking dish and smooth the top with a spatula. To prevent the mixture sticking to my hands I use a piece of Saran wrap to smooth and mold the batter to about ½ inch thickness. It’s ok if the batter doesn’t fill out the pan entirely, just try to keep an even ½ inch thickness. Let cool until set, about 30 to 60 minutes.
- Meanwhile mix all ingredients for Lime Chili Sauce.
- Cut tofu into rectangles.
- Add 2 tbsp. of coconut oil to a non-stick pan over medium-high heat. Add tofu rectangles and cook until golden brown, about 2-3 minutes per side. Transfer to a towel-lined plate to drain.