Chickpea Tofu: How to Make Burmese-Style Tofu

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Chickpea tofu, also known as Shan tofu or Burmese tofu, is a nourishing plant-based alternative to traditional soy tofu.

Unlike regular tofu, which is made from soybeans, Burmese tofu is made with chickpea flour, water, and salt.

This versatile, protein-rich food comes from Myanmar (Burma). Its flavor and nutritional benefits have helped it find fans around the world.

One of its biggest nutritional draws? It delivers plant protein without a lot of calories.

That makes it a useful protein option for vegetarians and vegans. A 100 g (3.5 oz) serving of Burmese tofu can provide about 6 grams of protein, which your body needs to build and repair tissues, support muscle growth, and keep you going strong.

Chickpea tofu brings other nutrients to the table, too. It's low in saturated fat and cholesterol-free, making it a heart-friendly choice. It's also gluten-free, so it's an option for people with gluten sensitivity or celiac disease. Burmese tofu also provides dietary fiber, which supports digestion, helps you feel full, and can support healthy weight management.

There's plenty you can do with Burmese tofu in the kitchen. Its smooth, creamy texture and mild, nutty flavor make it a great match for spices, marinades, and sauces. Use it as a meat alternative in stir-fries, curries, soups, or salads. Or pan-fry or deep-fry it when you're in the mood for something crispy.

Nutrition per 100 g (3.5 oz) of Chickpea Tofu, Before Stir-Frying or Further Cooking

• 87 calories
• 1.5 grams fat
• 10 grams carbohydrates
• 6 grams protein

Did you know you can also make tofu from white beans?

Want to Try My White Bean Tofu Recipe?

Chickpea Tofu (Burmese Tofu)

Yield 3 cups cubed tofu

Calories 87 kcal

Ingredients

• 120 g (4.2 oz) chickpea flour 1 cup
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1 3/4 metric cups water 437.5 ml (about 1 3/4 US cups plus 1 tablespoon and 2 teaspoons)

Instructions

1. Grease or line a 20 by 2 cm (about 8 by 3/4 inch) pan with parchment paper.

2. In a bowl, mix all the ingredients with a whisk or fork until no lumps remain. You can also use a blender to get a smooth batter.

3. Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat, stirring constantly, until the mixture pulls away from the pan, about 4–5 minutes.

4. Once the mixture is uniformly thick and firm, cook for another 2 minutes to make sure it's cooked through.

5. Transfer the mixture to the prepared pan and smooth it out with a spatula, or press it flat with another sheet of parchment paper if needed. Let cool, then refrigerate for at least 1 hour to set.

6. After about 1 hour, remove from the refrigerator. Turn out onto a cutting board and cut into cubes.

7. Store in the refrigerator or freezer.