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24th May 2021 by Jamie Raftery 5 Comments

Burmese Chickpea Tofu (Easy Soy-Free Recipe)

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This Burmese-style recipe will show you how easy it is to make your own chickpea tofu at home. You can add this protein-packed recipe to boost your soups, stir-fries, salads, wraps, noodles, or curry dishes. It's the perfect soy-free alternative to tofu!

chickpea-tofu-cut-ready-to-fry
Jump to:
  • What is Burmese chickpea tofu? 
  • Why you will love this recipe
  • How to make chickpea tofu
  • To set the chickpea tofu
  • Chef's pro tips
  • Frying
  • Storage Tips
  • Nutritional content
  • More chickpea-inspired recipes
  • 📋 Recipe
  • Chickpea Tofu Tutorial Video
  • FAQ

I first learned how to make this recipe while working at The French Laundry in California. Here, it was known as Panisse, which is the French variation. It's a versatile recipe we used as a component in so many different dishes throughout the daily changing menus.

It's best to make chickpea tofu the day before you need it to allow ample time to set. In this article, I'll provide you with all the information you need to know for making your own chickpea tofu at home.

chickpea-tofu-cut-ready-to-cook

What is Burmese chickpea tofu? 

Burmese tofu is not made from soybeans like regular tofu. It is made out of chickpea flour or besan flour, which is a blend of ground chickpeas and split yellow peas. It’s cooked with water, salt, lemon zest, olive oil, and turmeric until very thick and then left to set overnight. 

This technique for making chickpea tofu is common in Shan cuisine in Burma. It's traditionally added to Burmese Tofu Salad or Burmese Fritters.

chickpea-tofu-set-in-a-wooden-bowl

Why you will love this recipe

  • Versatile to be used in many different dishes - It fries up and performs similarly to tofu in most recipes.
  • Cheap to make
  • Quick with just 15 minutes of effort needed
  • A healthy addition to your menus
  • Simple - no fancy equipment required!
  • Get creative - you can add spices and flavors to it during the cooking process, so it's more flavorful than tofu.
  • Everyone can enjoy - It's gluten-free, soy-free, and vegan
cutting-up-chickpea-tofu-with-a-knife

How to make chickpea tofu

This is a lovely recipe to make, there is no chopping or prep work to do. Simply add everything to a blender - cook it out - let it set - cube it - fry it - eat it!

Here is a detailed step-by-step tutorial with images to help you along each step of the way.

Assemble all the ingredients

ingredients-for-making-chick-pea-tofu

Add chickpea flour to the blender

add-the-chickpea-flour-to-blender

In with the garlic

add-the-garlic-to-the-blender

Add the turmeric powder

add-the-turmeric-powder-to-the-blender

Add the pink salt

add-the-pink-salt-to-the-blender

In with the olive oil

add-the-olive-oil-to-the-blender

Pour in the water

add-the-water-to-the-blender

Blend everything together until smooth - about 30 seconds

blend-all-the-ingredients-in-the-blender

Pour the chickpea mix into a cold wide-bottomed saucepan

pour-the-chickpea-mix-into-a-pan

Slowly bring to a simmer, whisking all the time to prevent any lumps from forming. This is an important stage. If you heat the mix too quickly without stirring it will go lumpy.

whisking-the-chickpea-tofu

Continue whisking on a gentle simmer

cooking-out-the-chick-pea-tofu

Add the nutritional yeast seasoning at this stage

adding-nutritional-yeast-to-the-chickpea-tofu

Taste the mix for seasoning and add another pinch of salt if it needs a boost

taste-the-chickpea-tofu-with-a-spoon

Keep whisking - almost there!

final-cooking-with-the-chickpea-tofu

Pour mix into a container to set. You can line the container with parchment paper or cloth. I find it does not stick to the container so it's easy to turn out when it's cooled and set firm.

pouring-the-cooked-chickpea-tofu-into-a-container

Use a spatula to get all the mix out. Work fast at this stage. The mix sets fast!

spatula-out-all-the-tofu-mix

Smoothen with the back of a spoon

fltten-out-the-tofu-with-a-spoon

Tap the container on a work surface to knock out any air pockets.

tap-the-bowl-to-knock-out-any-air-bubbles

To set the chickpea tofu

Allow to cool at room temperature and then transfer to the refrigerator to set firm. This will take at least 2 hours. Ideally, it's best to leave it to set overnight.

leave-at-room-temperature-to-cool

Turn the chickpea tofu out onto a cutting board

turn-out-the-chickpea-tofu-after-its-set

You can now cut the chickpea tofu into whatever shapes and sizes you desire!

chickpea-tofu-ready-to-portion

Long strips are nice for deep-frying and serving as chickpea 'fries' or they can be a nice garnish for the main course

cutting-chickpea-tofu-into-slices

Cut the chickpea tofu into cubes, ready to fry or drop in a soup

cutting-chickpea-tofu-into-cubes

Chef's pro tips

I messed up this chickpea tofu several times so I hope you can learn from my mistakes! It was not fun when I went to portion my chickpea Panisse for service and realized it did not set! That's cooking, we learn from our mistakes and keep learning.

chickpea-tofu-ready-to-cook

Why did my chickpea tofu not set?

The main reason for this is that the chickpea paste was not cooked for long enough. You really have to cook it out until it's nice and thick. Stay with it and keep whisking so it does not go lumpy.

Why is my chickpea tofu lumpy?

The main reason for this is that the chickpea paste was not whisked enough as you were bringing it to a boil and cooking it. You have to get into the edges of the bottom of the saucepan and mix well to avoid any lumps forming.

Cookout on medium heat mixing well throughout to prevent lumpy and grainy chickpea tofu.

Please note The timing of when it reaches the optimum thickness can depend on how hot you cook it and the power of your hob. Generally, it takes about 8 minutes to cook out the chickpea tofu mix.

dirty-pan-afer-cooking-chickpea-tofu

Here’s how to know when it has reached the right point to stop cooking:

  • Whisking should become harder and more effort with a thick chickpea paste
  • Instead of flowing in ribbons and easily running off the whisk, the mixture should cling to the whisk
  • When you stir, the trail made by the whisk should hold its shape well
  • When pouring out the mixture, it should be so thick that you will need to use a spatula to scrape it out of the pan and smoothen it off in the container. 
cooking-chickpea-tofu

Frying

Chickpea tofu can be eaten when it is set without the need to cook any further. You can simply drop it into soups, stews, or curries. But frying it gives it a crispy crust and extra flavor. Traditionally it is deep-fried, but I like to shallow fry it to reduce the oil absorption. 

Once your chickpea tofu is set, you can cut it into whatever shapes you like.

Chef's top tips for frying:

  • Use a really good non-stick pan
  • Heat up the oil well before adding the tofu
  • Don’t try and move the pieces around too much before they have formed a good crust. Trying to move or turn them too soon can result in the crispy layer separating from the piece and they break up. Move them one at a time while turning carefully to get nice crisp edges all around.

Storage Tips

You can store chickpea tofu in the fridge for up to 3 days. It will start to lose its freshness after this. You can freeze it for up to 3 months in a sealed glass container.

Nutritional content

Chickpeas are a great source of plant-based protein, they also have good fibers and minerals. You can read more about the nutritional content and health benefits of chickpeas here.

chickpea-flour-and dried-chickpeas-in-bowls

More chickpea-inspired recipes

  • Chana Masala
  • Socca flatbread
  • The Best Hummus
  • Chickpea falafel

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

chickpea-tof-cut-into-cubes-ready-to-add-to-a-recipe
Jamie Raftery

Chickpea Tofu {Easy Soy Free Recipe}

4.50 from 4 votes
Easy to make, soy free chickpea tofu recipe made with chickpea flour, garlic, lemon zest, olive oil and water.
Print Recipe Pin Recipe Add to CollectionGo to Collections
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Setting time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Servings: 10 50g portions
Course: Appetizer, Side Dish
Cuisine: Burmese
Calories: 48
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g Chickpea flour
  • 500 ml Water - filtered
  • 1 each Garlic cloves
  • 10 ml Olive oil
  • 3 g Pink salt
  • 1 g Turmeric powder
  • 5 g Nutritional yeast
  • ¼ each Lemon

Equipment

  • Weighing scales
  • Blender
  • Mixing bowl
  • Whisk
  • Spatula
  • Saucepan
  • Tray

Method
 

  1. Assemble all ingredients.
    ingredients-for-making-chick-pea-tofu
  2. Line a tray with a clean cloth or parchment to pour the chickpea mix when it's cooked.
  3. Add the chickpea flour, water, olive oil, garlic, salt and turmeric to a blender.
    add-the-water-to-the-blender
  4. Blend for 30 seconds until smooth.
    blend-all-the-ingredients-in-the-blender
  5. Add the mix to a wide based saucepan.
    pour-the-chickpea-mix-into-a-pan
  6. Heat the chickpea mix in the saucepan to medium heat, whisking all the time.
    cooking-out-the-chick-pea-tofu
  7. Cook out on a medium heat, mixing well throughout - do not leave it unattended!
    final-cooking-with-the-chickpea-tofu
  8. Taste and adjust the seasoning. Add the nutritional yeast and lemon zest at this stage.
    adding-nutritional-yeast-to-the-chickpea-tofu
  9. When the chickpea mix it nice and thick, get ready to pour the mix into the lined tray or bowl to set.
    pouring-the-cooked-chickpea-tofu-into-a-container
  10. Spatula the chickpea mix into the tray to set.
    spatula-out-all-the-tofu-mix
  11. Tap down the tray go release any air bubbles. It will start to set quickly.
    tap-the-bowl-of-tofu-to-remove-any-air-bubbles
  12. Leave at room temperature until cool, then transfer to the fridge for at least a couple of hours to set firm
    leave-at-room-temperature-to-cool
To fry chickpea tofu
  1. Cut the tofu into cubes or slices.
    cutting-chickpea-tofu-into-slices
  2. Pre-heat a non-stick frying pan. Add some oil to cover the base of the pan.
  3. Fry the chickpea tofu on all sides until golden brown

Nutrition

Serving: 50gCalories: 48kcalCarbohydrates: 6gProtein: 2gFat: 2gSodium: 125mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 2µgCalcium: 7mgCopper: 1mgFolate: 44µgIron: 1mgManganese: 1mgMagnesium: 17mgPhosphorus: 33mgSelenium: 1µgZinc: 1mg

Notes

Variations:
  • Try using a nice vegetable stock instead of water for even more depth of flavor.
  • Add nutritional yeast for cheesy flavor.
  • Add other herbs and spices of your choice.
To add to soup or curry
  • Simply cut into small bite sized pieces and drop into your soup or curry 5 minutes before serving to heat through.
Fermented chickpea tofu
  • You can allow your batter to ferment a bit for extra flavor and nutrient benefit. Simply whisk together flour, water, and salt, cover with a towel, and set in a warm spot in the kitchen out of direct sunlight for 12–24 hours. Then, whisk in oil and continue with regular instructions.
  • The heat will diminish some probiotic benefit, but the fermentation helps to enhance the digestibility of the tofu.
To Freeze
  • You can freeze sliced or cubed tofu in an airtight glass container for months. Just thaw and prepare as you like.

Tried this recipe?

Let us know how it was!

Chickpea Tofu Tutorial Video

FAQ

How long does chickpea tofu keep?

It will last for up to 3 days in the fridge.

Can I freeze chickpea tofu?

Yes indeed, it's best to portion first and then store in a sealed glass container.

What does chickpea tofu taste like?

The really surprising thing about Chickpea Tofu is its texture. It is soft, creamy and silky, not unlike silken tofu. It has a mild texture with nice flavors from the lemon zest, salt, and garlic.

What flour can be used for making chickpea tofu?

Chickpea flour is also known as garbanzo bean flour works well. You can also use Besan flour which is an Indian blend of yellow split peas and chickpeas. It's used a lot in Indian cuisine and is very inexpensive.

More Side Dishes

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    Honey Roast Parsnips
  • carrot-and-pineapple-salad-1200-1200
    Carrot & Pineapple Salad
  • sliced-tofu-misozuke-vegan-cheese
    Tofu Misozuke (Miso Fermented Tofu Cheese)
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    Ragi Mudde

Comments

  1. K says

    June 17, 2021 at 11:17 pm

    I tried chickpea tofu for the first time a year ago and really loved it, so I'm excited to see that making it from scratch is easier than I imagined! I'm looking forward to trying this at some point!

    Reply
    • Jamie Raftery says

      June 19, 2021 at 10:06 pm

      Let me know how it turns out for you - such a surprisingly simple recipe indeed! Happy cooking

      Reply
  2. Debbie says

    March 05, 2022 at 11:01 pm

    Can I use a food processor instead of a blender? Excited to try this recipe! Thank you.

    Reply
    • Jamie Raftery says

      March 11, 2022 at 1:11 pm

      Hi Debbie, yes indeed you can use a food processor. Make sure to get the mix nice and smooth - and when cooking it, take care to start cooking it slowly, whisking t all the time to keep it nice and smooth. Let me know how it works out - happy cooking!

      Reply
  3. BREDA says

    June 03, 2024 at 4:03 am

    5 stars
    Thank you..Will have to make this. Nice alternative for tofu using chickpea flour or besan flour.

    Reply
4.50 from 4 votes (3 ratings without comment)

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Hi, we’re Thara & Jamie

We’re a Thai’rish chef duo based between our jungle kitchen studio in Phuket, Thailand, and a new culinary studio and permaculture farm we’re developing in Galway, Ireland.

Together, we run the Holistic Chef Academy - a space for exploring healthy, wholesome, plant-based cuisine.

With our roots in Michelin-star kitchens and a shared passion for food as medicine - we create recipes, courses, and experiences that aim to educate, inspire, and empower.

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