Burmese Tofu from Chickpeas by @le.renard.et.les.raisins

35 min

4 servings

🫘

130 g

Chickpea flour

💧

630 ml

Water

🧂

2.5 g

Salt

🍛

3 g

Curry powder

🫗

5 ml

Oil

⚫

1 g

Pepper

  1. Whisk
    • extra-fine chickpea flour
    • water
    • salt

    Whisk 125 g extra-fine chickpea flour with 625 ml water, salt, and curry powder until completely smooth.

  2. Pour
    • extra-fine chickpea flour
    • water

    Pour the mixture into a saucepan and cook over high heat for 3 to 5 minutes.

  3. Stir

    Stir constantly until the mixture becomes very thick and glossy.

  4. Transfer

    Transfer the hot mixture to an airtight container and smooth the surface.

  5. Refrigerate

    Refrigerate the container for at least 30 minutes until the chickpea tofu is firm.

  6. Cut

    Turn out the firm tofu and cut it into cubes, slices, or triangles.

  7. Toss
    • olive oil
    • salt

    Toss the tofu with olive oil, salt, and black pepper.

  8. Bake
    • olive oil

    Bake at 180°C for 25 minutes until lightly crisp on the outside.

Burmese Tofu from Chickpeas by @le.renard.et.les.raisins

35 min

4 servings

🫘

130 g

Chickpea flour

💧

630 ml

Water

🧂

2.5 g

Salt

🍛

3 g

Curry powder

🫗

5 ml

Oil

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/8

    Whisk 125 g extra-fine chickpea flour with 625 ml water, salt, and curry powder until completely smooth.

    🫘extra-fine chickpea flour
    💧water
    🧂salt
    🍛curry powder
    🥣mixing bowl
    🥄whisk

  2. Step 2/8

    Pour the mixture into a saucepan and cook over high heat for 3 to 5 minutes.

    🫘extra-fine chickpea flour
    💧water
    🍲saucepan
    🥄spatula

  3. Step 3/8

    Stir constantly until the mixture becomes very thick and glossy.

    🍲saucepan
    🥄spatula

  4. Step 4/8

    Transfer the hot mixture to an airtight container and smooth the surface.

    🫙airtight container
    🥄spatula

  5. Step 5/8

    Refrigerate the container for at least 30 minutes until the chickpea tofu is firm.

    🫙airtight container

  6. Step 6/8

    Turn out the firm tofu and cut it into cubes, slices, or triangles.

    🔪knife
    🪵cutting board

  7. Step 7/8

    Toss the tofu with olive oil, salt, and black pepper.

    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spatula

  8. Step 8/8

    Bake at 180°C for 25 minutes until lightly crisp on the outside.

    🫒olive oil
    🍳baking tray

Composition

Ingredients

Types

Water, Seasoning, Spices

Ingredients

Chickpea flour, Water, Salt, Curry powder, Oil, Pepper

Notes

Chickpea flour (extra-fine), Salt (optional, for baking the cubes), Curry powder (optional, or turmeric), Oil (a drizzle, for baking the cubes), Pepper (for baking the cubes)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free

Calories

119 kcal

Macro nutrients

Protein: 5.6g, Carbohydrates: 17.4g, Fat: 3.1g, Fiber: 3.2g, Sugar: 2.5g, Sodium: 245mg

Nutritional Information

Minerals

Iron: 2.1mg, Magnesium: 34mg, Potassium: 148mg

Vitamins

Folate: 109mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

blender, mixing bowl, whisk, saucepan, spatula, airtight container, knife, cutting board, baking tray

Appliances

Oven, Refrigerator, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Burmese, Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Firm, Tender, Creamy, Crisp

Flavors

Mild, Nutty, Savory, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Store in an airtight container,Keep at or below 4°C), freezer : 2 months (Freeze in a sealed container,Thaw overnight in the refrigerator before reheating)