Burmese tofu or chickpea tofu

Starters1047 minutes3 - 4 people50 calories

(992 votes)

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By Mayra Fernandez Joglar

Here's my latest discovery: Burmese tofu or chickpea tofu. Surely some of you have been enjoying your flavor but for me it is a real novelty.

It's not actually tofu proper, it's halfway between a cheese and a pole. It is a fantastic alternative for those who are looking for recipes without soy or simply for those who want to expand their recipe book with surprising and versatile preparations.

Burmese tofu is very nutritious because it is made from chickpeas and so easy that it is even funny to do it. In addition, it spreads a lot and with the indicated amounts there are several servings that we can use as if it were normal tofu; in salad, grilled, with sautéed vegetables and even in curry.

Once done, the tofu holds up to a week. We must keep it in the fridge in a tightly closed container.

Burmese tofu or chickpea tofu

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An easy preparation to make with chickpeas.

Mayra Fernandez Joglar

Recipe type: incoming
Calories: 50
Rations: 3-4

Preparation time: 17H
Cooking time: 27M
Total time: 17:27 p.m.

Ingredients

200 grams of raw chickpeas
1000 grams of water
1 level tablespoon (dessert size) salt
1/2 tablespoon (mocha size) turmeric
1/2 tablespoon (mocha size) ground cumin
Oil to grease the mold

Preparation

We pulverize the chickpeas during 2 minutes, progressive speed 5-7-10. At first it will make a lot of noise but once the chickpeas are crushed the deafening noise will stop.
We let it rest for a few seconds before opening the lid. We lower the chickpea flour to the blades and pour the water. We remove 10 seconds, speed 3. And we let it rest overnight in the same glass.
The next day, without shaking the content too much, we discarded 400 g of water. If you don't have a scale, what you can do is fill 4 cups and discard that water.
We pour the rest of the water into a large bowl but only the water. As the glass is emptied we will see that at the bottom we have a kind of mud, formed by chickpea flour, which we will empty into another bowl.
Without washing the glass, we pour the water that we have just separated inside again. We heat it for 20 minutes, 100º, speed 3.
After time, we add the flour "mud" that we have in the other bowl, the salt and the spices. We program 5 minutes, 100º, speed 4. As time goes by, the mixture will thicken and the sound will also change like when we make a pastry cream or a béchamel.
Meanwhile, we grease a wide mold with oil. At the end of the time, we pour the contents of the glass into the mold and smooth the surface so that it is as smooth as possible. This operation has to be done quickly because the mixture will solidify quickly.
Let cool for 5 hours. Then we can unmold it and cut it into squares of the desired size.

More information - Raw vegan cheese

Source- Thermomix Badajoz

Adapt this recipe to your Thermomix model

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Mónica said

ago 8 years

What an interesting recipe !!
I think I'm going to do it, but I have a question.
The ground chickpea with water, let it rest in the fridge? Or inside the glass of the thermomix?

Reply to Monica

Mayra Fernandez Joglar said

Hello Monica:

It is left in the glass placed in the machine. Not in the fridge.
Once done, the tofu will last up to a week stored in the fridge in a tightly closed container.

Reply to Mayra Fernández Joglar

Monica Balaguer said

I have a question, is it allowed to rest in the neva inside the thermomix glass, or outside the fridge?

Reply to Mònica Balaguer

It is left in the glass placed in the machine. Not in the fridge.
Once done, the tofu holds up to a week. We must keep it in the fridge in a tightly closed container.

Oh! Thank you very much for the clarification!!!

Angeles Barredo-Rielo said

I also have that doubt. Let's see if they answer
.And how long does it last?

Reply to Angeles Barredo Rielo

Thank you very much MairaFernandez.

Victoria Fernandez said

Thankssss 🙂

Reply to Victoria Fernández

Sales said

Hello, and if instead of chickpeas you already use chickpea flour, is it the same?
Thank you!

Reply to Sales

Clear!!
Make sure it is 100% chickpea flour and that it does not contain preservatives, enhancers or anything like that, okay?
Kisses!!

Nuria-52 said

I don't like tofu, once I bought and aggg ...
But this one with chickpeas if I will, of course.
Just one question, how can I rate the calories? I am on a diet ... even if they are counselors.
Thank you for these recipes that make the thermomix profitable.

Reply to Núria-52

Hello Núria-52:

The total recipe has about 200 kcal. With the amounts that I indicate, they come out for 3 or 4 servings, depending on the use you give it. So this recipe will come in handy for your diet.

Kisses!!

Thank you very much, Mayra.

Conchi Sanchez Gonzalez placeholder image said

And how do you eat it raw? Thank you

Reply to Conchi Sanchez Gonzalez

Thermomix recipes said

As the recipe says, it is used as if it were normal tofu, in salads, grilled, as you like!

Respond to Thermomix Recipes

ok thanks

marten said

ago 5 years

Good morning, I would like to know if it can be done by previously hydrating the chickpeas, as for falafel. I think it would simplify the process as the pasta could be made directly.
Thank you!

Reply to Marta

Hello, Martha:

In principle, the idea seems very good to me but I cannot assure you that it works because I have never tried it.

If you dare to change the recipe, leave us a comment. So we will all learn!

Greetings.

Oreiro virtues said

ago 2 years

I was surprised by this recipe that I have to try

Reply to Oreiro Virtues

Hello Virtues:
You can also take a look at this other recipe:

https://www.thermorecetas.com/tofu-de-garbanzos/

The texture is less firm but just as rich. 😉

Regards!