Officially called Burmese Tofu, this type uses chickpeas rather than soy beans and allows for flavors to be infused all the way through.
In this recipe I have taken some liberties and mixed in Italian spices to the chickpea flour, you can mix in whatever you'd like, although traditionally turmeric is typically used.
- 1 cup chickpea flour (or besan)
- 2 cups of water, divided
- 1 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1/4 tablespoon dried thyme
- sea salt and ground pepper to taste
- Vegetables for your kabob
Three easy steps to making your tofu:
1. Mix the chickpea flour and the spices together well in a bowl and slowly add in 1 cup of water. Stir to avoid lumps.
2. Wait 10 minutes and add in the next cup of water, mix well.
3. Over low heat, add the mixture to a large pan and continually stir until it is very thick and there is no more water. Pour in a glass or ceramic dish and refrigerate for 8 hours.
You can now cut your tofu and eat it right away or you can sear it in a pan, add it to soups or stews or add it to kabobs as seen in the picture.