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Burmese Chickpea Tofu with Spicy Dipping Sauce

Burmese Chickpea Tofu with Spicy Dipping Sauce

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Ingredients

  • 2 tablespoons vegetable oil, divided, plus more for pan
  • 1 teaspoon ground turmeric
  • 1¼ teaspoons kosher salt, plus more
  • 1 garlic clove, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely chopped peeled ginger
  • Sliced scallions and sesame seeds (for serving)

Recipe Preparation

  • Lightly oil an 8x8" baking dish; set aside. Whisk flour, turmeric, 1¼ tsp. salt, and 1 cup water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps. Whisk in 2 more cups water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon (be careful to avoid any spattering as the tofu cooks), until very thick and beginning to stick to bottom of pot, 6–8 minutes. At this point, there should be a thin film on the bottom of pot, which means you are there.

  • Pour into prepared baking dish and smooth top. Let cool until set, 30–60 minutes (you can speed it along by placing dish in fridge). Meanwhile, mix garlic, Sriracha, lime juice, ginger, honey, and 1 Tbsp. water in a small bowl. Taste; season dipping sauce as needed with salt.

  • Turn out tofu onto a cutting board and cut into about 15 rectangles. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.

  • Arrange tofu on a platter and top with scallions and sesame seeds. Serve with dipping sauce alongside.

Recipe by Burma Superstar, Oakland, CAReviews SectionThis has been in regular rotation in my house ever since I discovered the recipe when I was looking for alternative vegetarian proteins; it’s been especially useful in quarantine, when I can’t always get tofu and I get sick of beans and lentils! I’ve started coating the cubes with a breadcrumb/sesame seed/salt and pepper mixture before frying to get some extra crispiness. Big thumbs up!AnonymousLisbon Portugal 04/19/20This was so quick & simple to make! The colour is very nice and I'm tempted to try fresh turmeric next time maybe. I feel that I could branch out and try the socca too :)Terri HealVictoria, BC Canada12/10/19

Watch the video: Chickpea Tofu - French Panisse Recipe Demo - Vegan Snack - Burmese Snack (December 2020).