Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

Is Burmese tofu healthy? ›

Exact amounts vary based on the recipe and ratio of chickpea flour to water, but expect the fat content to hover around a mere one to two grams per serving. Burmese tofu also contains some iron and calcium and serves as a decent source of dietary fiber—around three grams per serving.

Tofu is made from bean curd, however, Burmese tofu is made from beautiful nutty chickpea flour. Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

Silken tofu is commonly used to make vegan pudding, mousse, and other creamy desserts. Instead, you can use creamed banana (like in this banana pudding recipe from Fab Haute Mama), coconut cream (in this peanut butter mousse recipe from Minimalist Baker), chickpeas (yes, seriously!

The significant disadvantages of Tofu may cause allergies in some people. The symptoms of soy allergies include skin rash, inflammation, itching, fainting, breathing difficulty, abdominal pain and throat swelling. In rare scenarios, Tofu may cause osteoporosis and estrogen-related cancer.

In case you're wondering which is healthier, eggs or tofu, the match-up is surprisingly close. If you compare them per serving (1 egg to a 3.5-ounce serving of tofu), the tofu has a similar amount of calories and slightly more protein. Here's how they stack up: Calories: egg = 78 | tofu = 70.

Tokwa is the Filipino term for tofu. It's typically in block form and is drier than firm tofu, making it a close equivalent of extra-firm tofu. It's also slightly tangy and has a thicker “skin.” You'll find tokwa used in most Filipino tofu dishes such as tokwa't baboy and adobong tokwa.

A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay (a dip or dipping sauce) with tozaya (vegetables for dipping). Traditionally, the Burmese eat meals from plates on a low table or daunglan, while sitting on a bamboo mat. Dishes are simultaneously served and shared.

It can be added to veggie burgers, meatballs, or falafels, etc. Just make sure to cook it and not eat it raw! You could also mix a little with the 'milk' mixture for slightly firmer chickpea tofu.

Chickpeas, also called garbanzo beans, are a nutritious source of plant-based protein and a healthy food to always have on-hand. They make plant-based eating easy and convenient. Chickpeas are a good source of protein. Chickpeas have fiber.

Is chickpea better than soy? ›

In this sense, due to its lower lipid content (up to twenty-one-fold less) compared to that of soybean, chickpea stands out as a good option in weight management. Furthermore, the content of insoluble fiber in chickpea is comparable or even higher than that of soybean.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Because of its softer texture, silken tofu can be blended in a blender and will reach a consistency similar to that of yogurt making it a great greek yogurt substitute. If you are looking for a plant-based alternative to greek yogurt in a recipe then silken tofu might be one for you to try!

Tempeh is similar to tofu because it is made from soybeans and also pressed into a mold like tofu. It usually contains seeds and grains like lentils, quinoa, and millet, and it has a nuttier flavor compared with tofu. Tempeh comes in wide varieties and is a good tofu replacement because it is high in protein and fiber.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content. Silken tofu contains the most water, while firm tofu is drier and more dense.

3 oz of organic burmese tofu (Pacific) contains 70 Calories. The macronutrient breakdown is 66% carbs, 12% fat, and 22% protein. This has a relatively low calorie density, with 83 Calories per 100g.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.