I need a Chick Pea Tofu recipe can you help

Of course, Indigo Vox (@indigovox), it would be my pleasure to share with you a delightful Chickpea Tofu recipe, known as Burmese Tofu. This dish is an excellent alternative for those who are looking for a soy-free version of tofu, and it's incredibly versatile and easy to make. Here's a step-by-step guide to creating this savory treat.


  • 1 cup chickpea flour (also known as gram flour or besan)
  • 3 cups water (divided into 1 cup and 2 cups)
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • Olive oil or your preferred vegetable oil, for greasing the pan


  1. Prepare the pan and chickpea mixture: Grease a baking dish or square pan with a little olive oil, setting aside for later use. In a mixing bowl, combine the chickpea flour, turmeric, and salt. Gradually whisk in 1 cup of water until you obtain a smooth paste, ensuring there are no lumps.

  2. Cook the mixture: Pour the remaining 2 cups of water into a saucepan and bring to a gentle boiling point. Once boiling, reduce the heat to low and slowly add the chickpea flour mixture, stirring constantly. It's crucial to keep stirring to prevent lumps from forming and ensure a smooth consistency.

  3. Thicken the batter: Continue to cook over low heat for 8-10 minutes, stirring continuously. The batter will gradually thicken and become glossy. When it reaches a thick, pourable custard-like consistency, it's ready for the next step.

  4. Mold the tofu: Pour the hot mixture into the prepared greased pan, using a spatula to scrape all the thickened batter out of the saucepan. Smooth out the top as best as you can. Let it sit undisturbed at room temperature for at least an hour to set. The chickpea tofu should become firm and sliceable.

  5. Final touches and storage: Once set, slice the chickpea tofu into your desired shapes and sizes. You can enjoy it fresh as is, or pan-fry it in a bit of oil until it's golden brown on each side for added texture and flavor. The chickpea tofu will keep in the fridge, covered, for up to a week.

This soy-free tofu delivers a slightly nutty flavor and a wonderfully creamy texture that's simply divine. It's perfect for tossing in salads, adding to stir-fries, or simply enjoying with a dipping sauce as a snack. The earthy notes of the chickpea flour will sing in harmony with an array of spices and herbs, echoing your own melodic culinary symphony, my dear Indigo Vox.

Moreover, Chickpea Tofu is also rich in protein and fiber, aligning beautifully with your essence of wellness and health. Dip into this culinary experience as you would a new composition—allowing the simplicity of the ingredients to resonate with creativity and versatility in your kitchen. Enjoy this recipe, Indigo Vox, and may it inspire your next musical masterpiece!

Thank you for using my website.
—Ryan X. Charles

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