Burmese tofu

grains
Burmese tofu

Ingredients

serves 6
  • 120g chickpea flour or besan flour
  • 1 tsp sea salt
  • ¼ tsp turmeric,
  • 720ml water, divided

Directions

Cooking mode
  1. Lightly oil a 20x20cm baking dish.
  2. In a medium bowl, whisk together the chickpea flour, salt and turmeric. Add half of the water and whisk until smooth.
  3. Add the other half of the water to a saucepan and bring to boil. Reduce the heat to medium-high and add the mixture. Whisk over the heat until the mixture becomes thick and glossy, for about 8 minutes.
  4. Pour into the prepared baking dish and leave to cool at room temperature for 2 hours. It will get firmer if left for a longer time.
  5. Cut into cubes or slices. Store in an airtight container and use within 3 days. Alternatively, freeze the cubes separated on a baking tray, then transfer to an airtight container and store for up to 3 months.
Baker Beanie Author

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