Burmese Tofu = Chickpeas pump
Despite the name, the Burmese tofu is unrelated to the commonly known Chinese tofu. In this preparation you don’t need to use any coagulant like the nigari used in the classic tofu.
The Burmese tofu is made from water and chickpea flour, in a very similar fashion to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It actually blew my mind because it is a very similar product to something typical of Sicily, called panelle, which are basically Burmese tofu, cut in squares and deep fried.
The Burmese tofu is chickpeas therefore is high in proteins, carbs, iron, magnesium and potassium. Here the calories for the whole preparation, since it is up to you how much to eat.
- 250gr of Chickpeas (1.2$)
- 750ml of water
- Salt, Turmeric, Garlic Powder (optional)
- Soak the chickpeas overnight.
- Rinse and pour in a blender with 600ml of water.
- Blend until smooth.
- Pour the cream in a clean kitchen cloth( or cheese cloth/nut bag) and squeeze it to release the liquid.
- Keep repeating and use the remaining water to take the residue in the blender.
- Pour the liquid in a pot on low medium heat, with salt, turmeric and garlic powder. Whisk until it thickens.
- Do not throw the pulp remaining from the preparation since you can use it for baking cakes, bread or whatever you want.
- Pour the dense pudding into a tray and let it cool down for at least 1 hour.
- Use it as you prefer! I like to cut it in slices, fry or bake it in the oven. Basically use it as a protein-rich polenta!