A straightforward recipe for making Burmese (Yellow) tofu at home, all from chickpea flour and water with some optional seasoning. The video comes to you from the ‘East Meets Kitchen’ Youtube channel.
Burmese tofu is an option for someone who does not want to get into the trouble of making soy tofu at home. Making tofu from soy milk takes a lot more effort because you need to make soy milk first. In the case of Burmese tofu, all you need is to go out and buy chickpea flour.
Once you got that, add some salt, yellow color (turmeric works), and water. Mix until all the lumps are gone, and add enough water to obtain a thin consistency.
Set it aside for 10 minutes to allow the chickpea flour to absorb water. You are ready to cook. The thin liquid needs to be cooked on low-medium flame for 5 to 10 minutes or until you get a thick, mashed potato-like consistency. Transfer the mix to a plate or a tofu mould to give it shape.
Burmese tofu can be cut into any desired shape depending on how you are going to use it. It can be shallow fried for eating as a quick snack or used in a curry just as you would use soy tofu or cottage cheese.
Burmese tofu is versatile, really easy to make and, very tasty. You can’t go wrong with it.
