Burmese tofu is a food of Shan origin.This is an alternative to Tofu and is of course budget friendly. It is Soy free, dairy free and gluten free. It is healthy as it can be prepared at home in just 25 mins.It is versatile too—add it to Salads, soups ,stir fry, burjee, gravies. I will experiment with more varieties in my kitchen and share it with you. It is boon for those allergic to dairy products.
I am sharing with you a quicker version of making Burmese Tofu. You just need four ingredients which is always available in your pantry.
Recipe for Burmese Tofu:
1 Cup Besan / Chickpea flour
1 Tsp salt
1/4 Tsp Haldi / Turmeric
3 cups water, (divided into 2 parts)
Combine Besan , 1.5 cups of water, salt, and turmeric in a large bowl. Whisk together until smooth, and lump free.
Grease a baking dish with sunflower oil or canola oil.
Bring 1.5 cups of water to a boil in a heavy bottomed pan. Turn heat to medium-high. Stir the besan mixture to ensure that the mixture hasn’t separated. While stirring the water with a spoon, slowly and carefully pour Besan mixture into the simmering water.
Lower the heat to medium-low, stir continuously, until the mixture has thickened and you can see a nice glossy texture( about eight minutes). Pour immediately into the greased dish.
Let it cool at room temperature and then set in the fridge for at least one hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.
I am addicted to this tofu now and this will be a regular feature at my place now.