Chickpea Tofu (Burmese Tofu) - Bravabod

Chickpea Tofu (Burmese Tofu)


Chickpea Tofu (also known as Burmese Tofu)! Made with chickpea flour rather than soy, this tofu substitute is a healthy and delicious plant-based source of protein and fiber. Enjoy in salads, bowls, and stir fries.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-4 days

Shopping List
  • 3 cups water
  • 1 1/4 cups garbanzo flour (we use this one)
  • 2 teaspoons avocado oil (Note 1)
  • 1 teaspoon salt

  1. Step 1: Line 1 (8 in. x 8 in) pan(s) with cut parchment paper so that the paper flaps hang off of the sides (see reference image above).
  2. Step 2: In a large bowl, whisk together the chickpea flour, 3 cups of water, and 1 teaspoon of salt until no big lumps remain. Let sit at least 10 minutes to thicken.
  3. Step 2: Pour the batter into a large skillet and turn heat up to medium-low. Cook, stirring the bottom constantly with a spatula in circular motions for 6 to 8 minutes. The batter will thicken as it cooks. It will be ready when it becomes very thick and hard to stir. Note: If scaling up this recipe to 10 or 15 servings, you'll need to cook the tofu in batches.
  4. Step 3: Stir in the oil. Turn off the heat and quickly pour the batter into the prepared pan. Spread the batter as evenly as possible. It will harden quickly, so try to be fast here (don't worry if it doesn't look perfect).
  5. Step 4: Cool on the counter until firm enough to slice into pieces, about 30 minutes.
  6. Serve: Enjoy in place of cooked tofu. It's great in Honey Sriracha Tofu.

Recipe Notes

Note 1: Sometimes we swap the avocado oil with sustainable red palm oil (we use this one) to give the tofu a more vibrant yellow color.

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Chickpea Tofu (Burmese Tofu)

PT20M 3 cups water 1 1/4 cups garbanzo flour (we use this one) 2 teaspoons avocado oil (Note 1) 1 teaspoon salt Gluten Free Vegan 5 Servings Ingredients:

5 Servings

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