Burmese chickpea tofu, perfect as a fresh salad or fried with garlic or chili sauce.
In a bowl, mix the chickpea flour with 500 ml of cold water using a whisk to prevent lumps.
Bring a liter of water to a boil with a pinch of salt and turmeric (garlic powder is optional), then pour in the chickpea flour and water mixture.
Stir continuously for about 10 minutes until it thickens.
Oil a loaf or glass pan and pour the mixture while still hot.
Let it cool and transfer to the refrigerator for at least 6 hours.
Refrigerator
Burmese tofu can be served as an appetizer or a light main dish.
Myanmar
| Energy (kcal) | 53.62 |
| Carbohydrates (g) | 8.16 |
| of which Sugars (g) | 0.54 |
| Fat (g) | 0.72 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 3.16 |
| Fiber (g) | 2.11 |
