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

FAQs

What is the difference between Chinese and Burmese tofu? ›

Regular tofu is made from soybeans, whereas Burmese tofu is made from chickpeas and has a smooth, silky texture. Burmese tofu is a food of Shan origin, made from water, chickpea flour (or soaked dried chickpeas).

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

On the other hand Burmese tofu is made from chickpea milk and has a fairly neutral flavor similar to regular tofu. It is more firm than traditional tofu and also mixed up with other dishes.

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.

Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta.

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.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

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.

This plant-based, 3-ingredient chickpea tofu is packed with protein but low in fat. It's also soy-free. Make it in minutes! If you are vegan (and even if you aren't!), you've heard of tofu.

Why does my tofu taste like egg? ›

But the star ingredient just might be kala namak. Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg.

We used to buy chickpeas in a tin or boil them from dried. But then we discovered they are very easy to sprout and grow into plants that bear pods with three green chickpeas (also known as garbanzo beans) in them. Start by soaking the dried chickpeas in water overnight.

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.

So, the silver lining is that it's good I didn't post the first more involved version, right? Ha. Timing. You can use chickpea tofu in anything you'd eat chickpeas in, really, because it tastes like, chickpeas—it's beany, and has that tofu-like spring we're familiar with, but it's a bit more creamy.

Chickpeas are what's known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. “Chickpeas are also an excellent source of non-animal protein,” Lane adds. “They're great for vegetarians and vegans.”

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Difference between Chinese and Japanese Tofu. People often find it difficult to differentiate between Chinese and Japanese tofu. Since it contains less water, Chinese tofu has a firmer texture than Japanese tofu. It's great for adding texture and flavor to vegetarian foods that otherwise could lack substance without it ...

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

The fiber and starch is removed so the resulting tofu is high in protein but low in carbs. As in the photo above, high protein chickpea tofu holds up in soups. But Burmese Tofu would dissolve (making it a nice way to make creamy sauce as well!)