“Some colleagues and I went to dinner one night at a Burmese restaurant. Julie was treating and thought it would be nice to have an appetizer and suggested the Yellow Tofu. Now, I am not a fan of tofu, but to be considerate, I went ahead and tried it. And it was fantastic! What I later learned is that this was not soy-based tofu, it was made with chickpea flour! What is also great about this recipe is that it is high protein, gluten-free and vegan, so it will satisfy even the most restrictive diets. The restaurant served this pan fried with a Sweet Chili Sauce, but another recipe that I had found served it with a Ginger-Garlic Dipping Sauce and topped with some chopped Honey-Roasted Peanuts.” – April Ferre
Burmese Yellow (Shan) Tofu
Ingredients
- 1 Cup Chickpea Flour Also Called Besan or Gram Flour
- 1 Teaspoon Fine Sea Salt
- 1/8 to 1/4 Teaspoon Turmeric Optional, For Color
- 2 3/4 to 3 Cups Water Divided
Instructions
- Grease or spray an 8×8 or 9×13- inch metal baking pan (depending on how thick you want your tofu.)
- In a medium bowl, combine flour, salt and turmeric. Whisk in 1 1/4 to 1 1/2 cups water until smooth. If you want a slightly firmer tofu that pan-fries well, use the lower amount of water.
- In a medium saucepan, bring the remaining 1 1/2 cups of water to a boil over high heat.
- Reduce heat to medium and whisk in the chickpea mixture.
- Cook, whisking constantly, for 6 to 10 minutes until the mixture is very thick and glossy. The mixture should begin to cling to the whisk. Be careful not to the batter scorch the bottom of the pan.
- Immediately use a rubber spatula to transfer the batter to the prepared pan, smoothing the top. Cool to room temperature and then refrigerate for at least 2 hours until firm.
- Invert the tofu onto a cutting board a cut into your desired shape such cubes, thin rectangles or triangles.
- Keeps in the refrigerator for up to 2 weeks.
- This can be used in any recipe calling for soy tofu, such as stir fries or curries or eaten plain as a snack or on top of a salad.
- It can also be pan fried or deep fried and served as an appetizer along with Sweet Chili Sauce or Ginger-Garlic Dipping Sauce.
2025 Adapted Recipe – April Ferre – Adapted from Power Hungry
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