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Burmese (chickpea) tofu

Okay, I know this has been discussed before, but I wanted to see if anyone else has attempted to make this?  I followed the recipe I found ( reading through all the comments on this topic over at PPK, but I don't think it turned out the way it was supposed to.

I used superfine chickpea flour and let it soak for 24 hours.  After taking off six cups of water this morning (very thick, not watery), what I was left with was maybe a couple of cups of what was described, but most of it was what I would call 'chickpea sludge.'  Since you are supposed to use all the liquid and leave the last cup of sludge, I think most of what I dumped in my pot was already this 'thickening agent.'  Within four minutes on the stove, it was so thick it was more like glue.  By thirty minutes, I could barely stir it and it was more like a very thick paste that held together in a lump.  I added the remaining sludge and the whole thing seized up into a clump of clay.  I tried stirring it for the extra ten minutes, but actually only made it about three more minutes.  It was so thick I couldn't break it up.

I dumped it in my dish and it was like springy clumps, almost like seitan.  It definitely wasn't smooth, and although I flattened it out, it is still crumbly and lumpy.  I stuck it in the fridge to cool down.  It still tastes good, but I don't see how it's going to do anything but crumble with I take it out of the dish.

Anyone else try this?

haven't tried it, but I want to...thanks for the heads up


Well, it didn't look nice and smooth when it was cooled, but it did hold together.  I cut it into four blocks and froze them.  I used a block in a scramble and it was awesome.  It actually has a taste that doesn't need to be absorbed from other ingredients.  Truly, it was really good.  I would highly recommend it.

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