I@@masiraadmiraal777 , I'm planning to add it to a bowl of salad or noodles as a final touch. If it right or not, I don't know, but my "paladar" asks me to
I really appreciate you mentioned it as Burmese tofu as it's originally a Burmese food (Myanmar). Some food blogger fail to mention it. We eat it as a salad, fried it and also add it rice noddle.
After you mske cube you can temper it with some cooking oil in the pan. Let it heat for a minute or so then add 1/4 top mustard seeds and cumin seed let it pop a little then add sesame seeds 1/4 tsp. Then add this cube Tofu and stir it. You can serve it with coriander chutney as an appetizer.....
@@antigomusiq4480 on it's own, a lot like hummus. Mixed in with veggies and rice or noodles with garlic butter or honey garlic sauce it absorbed the flavours of everything it was cooked with.
Tip... if you have another bread pan, use that inside the first to press it flat after you add the plastic for a smoother surface. Try cutting into strips and baking till crispy and save your arteries!
Made this today! Personally I found it quite plain on it's own but if you rub in some paprika and ground coriander then fry its delicious!!! Will definitely try again and experiment more with spices! Thanks!!
I love this tofu so much, used to eat it very often when grew up. Suddenly feel craving for it where stay in the place that cannot find it and so glad I come across your video!
I have tried this at least 6 times, from Vegan Richa, from Mary's Test Kitchen and others. It has never gotten so firm. It think it depends on the technique but also the brand of flour. I'm going to try one more time because of you.
I see she used waaaay less water, the other recipes you've (and I) tried add a total of 3 cups of water. This recipe on the other hand only uses 1 3/4cups. Definitely going to try next time for a more firm tofu :D
I had the same problem several others did, tried other recipes and they didn't work. I am happy to report I have tried this twice and it works just as described. I used it in a tofu scramble and it worked great. The thing I like about this recipe (besides that it actually works) is it's low in salt and has no oil. Next time instead of cooking it on the stove I am going to use the "batter" to make frittata's in the oven. Seems like it would work for that too.
Finally tried this recipe. It worked better the second time when I used the whisk throughout the cooking portion. I used it in Hot for Food's Tofu Katsu Onigirazu and it was delicious.
We had this in Thailand and it’s delicious! It was a rare find apparently. There was only one place that had it once in a while. They fried it and came with sauce.
I followed a recipe that had me mix 1 1/2 cups water, then add to 1 1/2 cup boiling water, I stirred for 16 mins and it never got thick, this seems much better. Thought I was going crazy
Thank you, I'm not 100% vegetarian but my diet is at least 90% lacto-ovo and I hear mixed opinions on the health benefits versus risks of eating soy products. Sucks since I love tofu but not sure if it's good for me so I'll have to give this a try!
I'm so happy to see this here. I just bought your book and I was really curious to see what it'd look like! Do you think I could add spices or nutritionnal yeast in it? My toddler loves NY. She eats it by the spoonful.
Interesting. I recently made "pease porridge" (like in the nursery rhyme) from split peas and it turned out similarly, I think. I fried slices in oil. I wonder if you could use other pulses similarly, e.g. split red lentils.
My old boss is Burmese and I tried this at work with different sauces, spices, coriander and lemon juice mixed in a bowl. I miss it! I definitely need to try making it. Did you oil your pan?
Christina, I made these today and they taste very good, but a bit bitter/chickpea floury. I wonder if I haven't cooked it long enough🤔. Do yours taste slightly bitter? I also cooked them in air fryer and the texture is just awesome! Crispy outside and soft inside. Great recipie!
I had the same experience....bitter and chickpea floury taste. So, I put the container in my Instantpot and steamed it for about 30min with natural release and the bitterness was gone. It may not be what the recipe called for but it totally saved my chickpea tofu. It's an awesome recipe by the way. (y) (I believe it's because I didn't put enough water and the mix got thickened when the chickpea flour was half cooked. Next time I'll probably try with a little more water and let it comes to the consistency I want so that the flour is cooked all the way through).
Whenever I make a pot of beans, the cooking liquid is always very thick and gelatinous the next day. Is it this same reaction that makes this tofu work?
I have a question, please help me with this recipe 🙏 So I made it yesterday and after an hour passed it wasn't solidified so I thought it will be okey if it rest over a night in the refrigerator. I checked today and it has a creamy texture than I put it on oven and baked again. After an hour passed I checked just now and it was still creamy 😔 What should I do? I don't want to throw it (sorry for bad eng. it's not my native language.)
Thank you for this recipe! It is delicious. One question. You mentioned a Burmese dish that you tried at the restaurant. I would love to know what that is called. And do you have a recipe for that as well?
Better call it Burmese Shan tofu because it originally came from Shan state of the eastern Burma. Shan foods has a great influence on Burmese culinary culture.
I would love to see your recipe for this in something, you are so creative Hunn... im guessing it would used as any tofu could be used ?? Thinking about this now i seem to remember a recipe similar but i think they added Black Salt and made an egg substitute or something. Ugh. Not sure now. But i have this flour and have just never used it. Lol. I cant remember why i even bought it now 😂😂. Kinda sad huh. Hahaha. I need to get my thinking cap on.
I’ve tried to make this twice, different ways including this one and mine ends up crumbly instead of springy like yours!! Does anyone know what I’m doing wrong or how I can fix this? Thanks!
you should ensure you stir the mixture until ALL the water has evaporated, as well as only stir the mixture in one direction (anti clockwise or clockwise).
I don't have chickpea flour either. What I do is soak dried chickpeas overnight, then blend/process them the next day. Then pour in a pot and proceed with thickening it as normal. Puree/blend the canned ones that you have. That would work
I admit, this looks easy but it's extremely difficult to make. I tried every technique on youtube but none of it came out the way it's supposed to. 12 pounds of chickpeas gone to waste. First, I tried the other way first where some tutorials blend the chickpeas then squeeze the milk through a milk bag, heat and stir it until thickened. The consistency looked pretty much to what I've seen here but when it cooled it was soft and mushy. Tried it again, this time with even less water (didn't add much the first batch). I stirred and I stirred and I stirred and Oh I stirred and switched hands several times until the consistency resembled what's seen here. Let it cooled. A bit firmer but still too soft. After the 12 lbs of chickpeas was wasted, I went to the store and bought chickpea flour. I solicited the help of my girlfriend and son to follow along with the tutorials to keep me doing exactly what's seen here. I do that to make sure I wasn't going crazy. Still turned out mushy after stirring on low to medium heat for an extra extra long time. Think I'm gonna stick to just roasting and stewing my chickpeas whole. Food is too expensive to waste, especially because I was trying to be economical
Anyone know why my chickpea tofu is always kinda soggy? no matter how little or how much water I use it always sticks to my knife or hands, the outside might dry out and by touchable but the inside is not firm in anyway and just falls apart and turns into slop when I try to cook it
@@kcampos888 I'm gonna try adding some different starches to it like maybe rice flour or corn/potato starch. Or hell maybe a small amount of agar agar.
Hey guys, has anybody tried this yet and noticed that chickpea flour funk? I'd be very interested in trying it, but not a fan of that strong chickpea flour flavor
As a Burmese, I’m so happy you’re showing this to the world
Do you make this often? If so would you know why mine never gets firm?
@@kellyadrienne1212 this recipe calls for less water
@ East Meets Kitchen please try Burmese salads .
With what do you eat it?
I@@masiraadmiraal777 , I'm planning to add it to a bowl of salad or noodles as a final touch. If it right or not, I don't know, but my "paladar" asks me to
I really appreciate you mentioned it as Burmese tofu as it's originally a Burmese food (Myanmar). Some food blogger fail to mention it. We eat it as a salad, fried it and also add it rice noddle.
After you mske cube you can temper it with some cooking oil in the pan. Let it heat for a minute or so then add 1/4 top mustard seeds and cumin seed let it pop a little then add sesame seeds 1/4 tsp. Then add this cube Tofu and stir it. You can serve it with coriander chutney as an appetizer.....
My wife lives on the border of Burma and Thailand, I'm addicted to this when I visit. The Vegan Shan Restaurants in Chiang Mai are the best. ❤
I made this tonight. Instead of tumeric I added some Marsala or curry spice. It was soooo delicious. Thanks for the recipe.
Masala
marsala is a kind of wine, I think you're thinking about masala
My grandmother is Burmese and she makes this for me .... love from India ❤️
I'm a new vegetarian allergic to soy so...this seems like a great substitute. I've got it resting and absorbing right now!
As an update: turned out great!
Yo homie how did it taste ?
@@antigomusiq4480 on it's own, a lot like hummus. Mixed in with veggies and rice or noodles with garlic butter or honey garlic sauce it absorbed the flavours of everything it was cooked with.
I also am allergic to Soya so this recipe is great!
I heard you can do something similar with red lentils
In Myanmar, we call this Shan Tofu because it came from Shan state, the biggest state in the country.
Tip... if you have another bread pan, use that inside the first to press it flat after you add the plastic for a smoother surface. Try cutting into strips and baking till crispy and save your arteries!
Made this today! Personally I found it quite plain on it's own but if you rub in some paprika and ground coriander then fry its delicious!!! Will definitely try again and experiment more with spices! Thanks!!
Yeah no shit it's be bland on its own. What did u expect
@@zw2135lmao that's not very positive
I love this tofu so much, used to eat it very often when grew up. Suddenly feel craving for it where stay in the place that cannot find it and so glad I come across your video!
It's delicious eaten hot after frying with a nice dipping sauce that's where the added flavors come from.
I have tried this at least 6 times, from Vegan Richa, from Mary's Test Kitchen and others. It has never gotten so firm. It think it depends on the technique but also the brand of flour. I'm going to try one more time because of you.
East Meets Kitchen This is sound advice and is not emphasised enough a lot of the time. 💚
I see she used waaaay less water, the other recipes you've (and I) tried add a total of 3 cups of water. This recipe on the other hand only uses 1 3/4cups. Definitely going to try next time for a more firm tofu :D
I had the same problem several others did, tried other recipes and they didn't work. I am happy to report I have tried this twice and it works just as described. I used it in a tofu scramble and it worked great. The thing I like about this recipe (besides that it actually works) is it's low in salt and has no oil. Next time instead of cooking it on the stove I am going to use the "batter" to make frittata's in the oven. Seems like it would work for that too.
Finally tried this recipe. It worked better the second time when I used the whisk throughout the cooking portion. I used it in Hot for Food's Tofu Katsu Onigirazu and it was delicious.
Omg its great to hear im not the only one!!!
Spread this thinly on the back of an oil greased plate, let it cool , cut into strips and roll it up. Temper with seasoning .
Just made this , hope it can become delicious!! I added garlic and onions powder for taste. will update you soon.
I m Burmese but need to learn from you
I will definitely try it
Thanks
We had this in Thailand and it’s delicious! It was a rare find apparently. There was only one place that had it once in a while. They fried it and came with sauce.
It looks like such an easy recipe to follow and your descriptions are so clear and thorough! Thank you :)
I followed a recipe that had me mix 1 1/2 cups water, then add to 1 1/2 cup boiling water, I stirred for 16 mins and it never got thick, this seems much better. Thought I was going crazy
I think I would flavor this with something like curry powder or other spices.
Burmese tofu is my all-time fav. This tofu salad is the best. To me Burmese food is the best. Better than Chinese, Thai, or any food.
Thank you, I'm not 100% vegetarian but my diet is at least 90% lacto-ovo and I hear mixed opinions on the health benefits versus risks of eating soy products. Sucks since I love tofu but not sure if it's good for me so I'll have to give this a try!
soy is good, look up dr. barnard.
soy is good if its not GMO because of all the poison they use to grow it, but yeah it just like any other bean and you'll be fine
I will be trying this today...thank you, this looks great! I want to be able to air fry this in my air fryer.
Following a different video, I made a couple of batches and it came out badly. I'm glad I found your video. I'm going to try it your way.
Thank you very much for showing us our Myanmar food. Those who are interested in watching this video are invited to try it for themselves. Thank you
Just saw this video! I will be using this recipe for the delicious Burmese tofu! Thank you🥰🥰🥰🥰🥰🥰
I'm so happy to see this here. I just bought your book and I was really curious to see what it'd look like! Do you think I could add spices or nutritionnal yeast in it? My toddler loves NY. She eats it by the spoonful.
I found out about this a little late but I'm so glad I did! Totally going to try it, looks awesome!
Interesting. I recently made "pease porridge" (like in the nursery rhyme) from split peas and it turned out similarly, I think. I fried slices in oil. I wonder if you could use other pulses similarly, e.g. split red lentils.
My old boss is Burmese and I tried this at work with different sauces, spices, coriander and lemon juice mixed in a bowl. I miss it! I definitely need to try making it. Did you oil your pan?
@@EastMeetsKitchen awesome. Hopefully it works out for me. Thank you 😊
Christina, I made these today and they taste very good, but a bit bitter/chickpea floury. I wonder if I haven't cooked it long enough🤔. Do yours taste slightly bitter? I also cooked them in air fryer and the texture is just awesome! Crispy outside and soft inside. Great recipie!
@@EastMeetsKitchen i did. Maybe that's what it was. Thanks for the tip!
I had the same experience....bitter and chickpea floury taste. So, I put the container in my Instantpot and steamed it for about 30min with natural release and the bitterness was gone. It may not be what the recipe called for but it totally saved my chickpea tofu. It's an awesome recipe by the way. (y)
(I believe it's because I didn't put enough water and the mix got thickened when the chickpea flour was half cooked. Next time I'll probably try with a little more water and let it comes to the consistency I want so that the flour is cooked all the way through).
Love to make it soon. Million thanks.
rooo...quelle bonne idée faire une sorte de polenta a la farine d pois chiche....merci pour le partage
Thanks for the dinner idea. This was a really interesting and simple dish. I made Tohu thoke with them. I will make this again
Wow 😍 amazing u just earned a new sub
Thanks for sharing this recipe, greetings from Poland!
That is amazing. I can’t wait to try this.
While seeing my mouth started watering if i taste its gona be osom i love topu latto
In Nepal specially in my village area, we called Thappu. Burmese people living on there made it. It’s delicious and yummy food.
I guess you could add all sorts of flavor to the batter before you cook it 😋
nice and clear explanation
Great stuffing 👍
can the finished tofu be frozen and unthawed when needed?
Excellent! Thank you!!!
Thankful
Will this work with lentil flour?
Reminds me of the Italian Recipe, Farinata (Socca).
Thank you for this recipe. Do I have to oil the mould?
As an African, this is another fufu or futu,only different flour ,we use plantain or cassava or even millet, so now chickpea flour waw ok .
Can this be put into a marinade before frying up? Thank you for showing this. I’m going to give it a go. Cheers.
Yes, you can marinade before frying. In Burma, we just fry plain and eat with tamarain sauce.
Question - Is the wooden spoon used in the beginning one of those with a flat end? If so, where did you find it? Thank you!
This is awesome. Thanks for posting.
Madam after heat normalized, how many days should we refrigerate
Can this be minced & browned like ground beef to make tacos?
Whenever I make a pot of beans, the cooking liquid is always very thick and gelatinous the next day. Is it this same reaction that makes this tofu work?
Very nice
Can I add oil/ with out oil?
Thanks for recipe!!!
How long can I stored whenever I want to use it? Where should I stored it??
Cooling right now! So excited 😆 !!!!
East Meets Kitchen yes it’s really quick!!! Thanks for sharing these amazing recipes!
So I ate it in a saucy dish in place of tofu and it was fantastic. I fried it beforehand and it was just perfect. Thank you!
East Meets Kitchen all thanks to you :)
You can make vegan paneer dishes with it! It’s better then tofu!!
I have a question, please help me with this recipe 🙏 So I made it yesterday and after an hour passed it wasn't solidified so I thought it will be okey if it rest over a night in the refrigerator. I checked today and it has a creamy texture than I put it on oven and baked again. After an hour passed I checked just now and it was still creamy 😔 What should I do? I don't want to throw it (sorry for bad eng. it's not my native language.)
Hey we Indians already have such recipe we call it thaptan here and we add it to our traditional toor dal curry specially called as amti and have it
Thank you ma 🙏🙏💐🌸🎈🙏
Thank you for this recipe! It is delicious. One question. You mentioned a Burmese dish that you tried at the restaurant. I would love to know what that is called. And do you have a recipe for that as well?
The dish she mentioned is Tofu Nway (means warm tofu in Burmese).
Yeeeeeees honey!!! Love this!
is it possible to make this from dried chickpeas?
If u add oil, do u know if it’ll mess it up?
Better call it Burmese Shan tofu because it originally came from Shan state of the eastern Burma. Shan foods has a great influence on Burmese culinary culture.
I would love to see your recipe for this in something, you are so creative Hunn... im guessing it would used as any tofu could be used ??
Thinking about this now i seem to remember a recipe similar but i think they added Black Salt and made an egg substitute or something. Ugh. Not sure now. But i have this flour and have just never used it. Lol. I cant remember why i even bought it now 😂😂. Kinda sad huh. Hahaha. I need to get my thinking cap on.
Could it be frozen?
Can you make chikin outta this like how soy based tofu can be made into chikin?
Can I freeze it?
I’ve tried to make this twice, different ways including this one and mine ends up crumbly instead of springy like yours!! Does anyone know what I’m doing wrong or how I can fix this? Thanks!
you should ensure you stir the mixture until ALL the water has evaporated, as well as only stir the mixture in one direction (anti clockwise or clockwise).
Same here 😩 have done this twice and w less water and its still pasty out the fridge
How to store this ... please tell me..
In India this is used in curries like paneer. Very common especially in Rajasthani cuisine
Thanks!
Has anyone tried toasting the flour first? Toast, cool then cook as recipe directs?
In India it is called Besan ke gatte recipes from Rajaathan
@@EastMeetsKitchen enjoy dear. ....
Tanvi is this besan made from Matar(yellow pea) or sattu ( chickpea flour)
@@rajatchakraborty6381 the besan or gram flour is madeof kabuli chana white chhole
You can dehydrate these in bulk and keep, they'll stay for a year.
thanks
Do I have to wrap with clear wrap when I let it sit out?
Hi. I can't find any chickpea flour in my area. How will it be if the only chickpea we have is the canned one soaked in aquafaba?
I don't have chickpea flour either. What I do is soak dried chickpeas overnight, then blend/process them the next day. Then pour in a pot and proceed with thickening it as normal. Puree/blend the canned ones that you have. That would work
@@mrzubowen9492 Thank you so much. 💕 I've been seeing comments from other videos saying you won't get the same thing if it is in a puree consistency.
Never heard of it before, I will definitely try it!
it seems that I need more water to get it very "soupy" before putting in the pot...otherwise, it looks so grainy
It is supposed to be soft, right? Not firm like conventional tofu?
If it is, then I screwed up haha
So no fermentation required . Also I feel chickpea flour will make it too grainy . Prolly better with whole chickpeas
Is Chicpea tofu a complete protein like soy?
Eat it with twice the amount of cereals, and then you have a complete protein.
Como entender los ingredientes si no hablo tu idioma traducir
တို့ဟူး.....🙂😇🙂
Mine came out too soft , could not fry it it ended up gooey...Please tell me what I did wrong
you did not cook it enough
My mixture never got smooth it stayed chunky :/
Can u do monk hinn gar
Im burmese btw
I admit, this looks easy but it's extremely difficult to make. I tried every technique on youtube but none of it came out the way it's supposed to. 12 pounds of chickpeas gone to waste. First, I tried the other way first where some tutorials blend the chickpeas then squeeze the milk through a milk bag, heat and stir it until thickened. The consistency looked pretty much to what I've seen here but when it cooled it was soft and mushy. Tried it again, this time with even less water (didn't add much the first batch). I stirred and I stirred and I stirred and Oh I stirred and switched hands several times until the consistency resembled what's seen here. Let it cooled. A bit firmer but still too soft. After the 12 lbs of chickpeas was wasted, I went to the store and bought chickpea flour. I solicited the help of my girlfriend and son to follow along with the tutorials to keep me doing exactly what's seen here. I do that to make sure I wasn't going crazy. Still turned out mushy after stirring on low to medium heat for an extra extra long time. Think I'm gonna stick to just roasting and stewing my chickpeas whole. Food is too expensive to waste, especially because I was trying to be economical
Anyone know why my chickpea tofu is always kinda soggy? no matter how little or how much water I use it always sticks to my knife or hands, the outside might dry out and by touchable but the inside is not firm in anyway and just falls apart and turns into slop when I try to cook it
Same here! Ive done this twice and less water like you. I dont know why it doesnt firm up. I still eat it like a spread
@@kcampos888 I'm gonna try adding some different starches to it like maybe rice flour or corn/potato starch. Or hell maybe a small amount of agar agar.
Kelly Adrienne yeaa I will do the same
Will gram flour work for this? I've heard there is a small difference but not really sure?
Yes. Gram flour is chickpea flour. Same thing.
@@Jacklevics thanks will be trying this out soon then 😁
Rustom Parekh You’re welcome! Hope it goes well. I’m making some right now for the first time.
@@Jacklevics awesome hope it works well
Can u freeze them
Not a good idea. Texture becomes crumbly.
Can you eat it "raw" ? I mean without cooking it another time?
Yes, you can eat it raw because it is already cooked. Usually we used to eat it as one of the ingridient in salad or Dip it in sauce.
this is bomb!!!
Hey guys, has anybody tried this yet and noticed that chickpea flour funk? I'd be very interested in trying it, but not a fan of that strong chickpea flour flavor
I may get brave and try this....😳 Note. You can make your own flour. I just hope I have enough. To make a little bit. Tell I can get more beans.