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Title: Burmese Tofu
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Burmese Tofu

Also called chickpea tofu or shan tofu it is more similar to polenta than tofu as Ill. Great in stir-fries or fried and added to a curry or a soup it takes on flavour very well.

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In a separate bowl combine the rest of the teriyaki ingredients.

Burmese tofu. Burmese tofu is actually much closer to polenta in preparation- chickpea flour also called besan is mixed with water and heated before cooling. You can also toast the tofu for a more crunchier skin. Its a quick and easy recipe made on the stovetop in just minutes with some chickpea flour water and salt.

Burmese tofu will store in the fridge for 5 days. What is Burmese Tofu. Slice the chickpea tofu in 12 thick slices.

Once cooled it gels into a smooth easily sliced cake with a texture similar to tofu. The perfect soy-free alternative to. Burmese chickpea tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set.

I personally prefer it toasted. Tofu is made from bean curd however Burmese tofu is made from beautiful nutty chickpea flour. Carefully add half of tofu and cook until golden and crisp 23.

In the case of Burmese tofu also known as Shan tofu for the state in the northeast part of the country where it originated chickpea flour gets mixed with water and cooked into a gruel that resembles polenta. The dish has been a staple in Burmese culture for years originating in the Shan State of Myanmar its also known as Shan tofu. Put the flour salt bouillon powder turmeric baking powder and 350ml water in a large bowl and whisk thoroughly.

Toss the slices with the mango sliced onion raw fried onion fried garlic until combined. Turn out tofu onto a cutting board and cut into about 15 rectangles. One of the other methods is to soak the split chickpeas blend and.

Cover and set aside. It can either be shallow fried until golden and added to a curry sauce or a soup or stir-fried with noodles and other veg to make a quick and easy dinner. The tofu is ready to be cooked.

Chickpea tofu is also known as Burmese tofu. Burmese tofu is a food made from water and chickpea flour. While it can stand in for regular soy tofu in some recipes Burmese Tofu is really its own thing.

Then add in your crispy Burmese tofu and mix together with. This mixture is then heated up until it looks and feels like cream. Then heat a pan and add teriyaki sauce mixture then pour in the corn starch mixture and stir until sauce begins to thicken and get sticky.

Unlike regular tofu it does not have soy in it. Unlike panelle a Sicilian crispy fried fritter created using a. To make it water chickpea flour turmeric and salt are mixed.

Cover and leave somewhere cool for 2 hrs whisking occasionally. Burmese tofu also known as Shan Tofu or Chickpea Tofu is a soy-free gluten-free food made from chickpea flour water salt and turmeric. Oil a 15 x 20cm casserole dish.

Pour 250ml boiling water into a large saucepan over a high heat. Oil in a large nonstick skillet over medium-high.

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