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

FAQs

Is Burmese tofu healthy? ›

Exact amounts vary based on the recipe and ratio of chickpea flour to water, but expect the fat content to hover around a mere one to two grams per serving. Burmese tofu also contains some iron and calcium and serves as a decent source of dietary fiber—around three grams per serving.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain.

Silken tofu is commonly used to make vegan pudding, mousse, and other creamy desserts. Instead, you can use creamed banana (like in this banana pudding recipe from Fab Haute Mama), coconut cream (in this peanut butter mousse recipe from Minimalist Baker), chickpeas (yes, seriously!

The significant disadvantages of Tofu may cause allergies in some people. The symptoms of soy allergies include skin rash, inflammation, itching, fainting, breathing difficulty, abdominal pain and throat swelling. In rare scenarios, Tofu may cause osteoporosis and estrogen-related cancer.

This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming dynasty, described a method of making tofu in the Compendium of Materia Medica.

Nutrition Comparison: Tofu Vs Chickpeas

Tofu has 6.7 times less sugar than chickpea, and it has signficantly less carbohydrates than chickpea. Chickpea is a great source of potassium. Chickpea is an excellent source of dietary fiber. Both tofu and chickpeas are high in calcium, iron and protein.

Chickpeas, also called garbanzo beans, are a nutritious source of plant-based protein and a healthy food to always have on-hand. They make plant-based eating easy and convenient. Chickpeas are a good source of protein. Chickpeas have fiber.

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.

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.

Where did Burmese tofu come from? ›

Just chickpea flour whisked in liquid over the stove, then cooled and cut polenta-style. 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).

According to the tale, tofu was accidentally invented when a cook decided to make flavored soybeans using a substance called nagari. However, the cook ended up with bean curd instead of the flavored soy beans. Back then, the Chinese named it doufu, and was already a local meal staple as early as 100 A.D.

Silken Tofu. Silken tofu is the next most common tofu style. It's made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It's also left unpressed, so every cake retains all of its moisture while cooling.

Because of its softer texture, silken tofu can be blended in a blender and will reach a consistency similar to that of yogurt making it a great greek yogurt substitute. If you are looking for a plant-based alternative to greek yogurt in a recipe then silken tofu might be one for you to try!

Tempeh is similar to tofu because it is made from soybeans and also pressed into a mold like tofu. It usually contains seeds and grains like lentils, quinoa, and millet, and it has a nuttier flavor compared with tofu. Tempeh comes in wide varieties and is a good tofu replacement because it is high in protein and fiber.

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.

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!

3 oz of organic burmese tofu (Pacific) contains 70 Calories. The macronutrient breakdown is 66% carbs, 12% fat, and 22% protein. This has a relatively low calorie density, with 83 Calories per 100g.