Burmese Chickpea Flour Tofu

Burmese Chickpea Flour Tofu

This recipe uses Jack Berry™ Chickpea Flour from the Traditional range. This flour is packed with fibre, high in protein and fewer calories than regular flour. This tofu is easy to make and it is a great, versatile ingredient for use in salads, curries and other savoury dishes.

Before cooking the batter can be flavoured with other spices such as chilli, oregano or thyme.


1 cup (120 g) chickpea flour

¾  tsp salt

¼  tsp garlic powder

½ tsp turmeric optional

½ tsp cumin or garam masala

1 ¼ cups water


Grease an 8 x 5 tray or line with parchment and put aside.

Place all the ingredients in a bowl and whisk until all the ingredients are thoroughly combined and the batter is smooth.

Pour the mixture into a saucepan and cook over medium heat, stirring continuously. The mixture will start to get lumpy as the pan heats up and then in 4-5 minutes it will thicken like custard.

Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. If the mixture is starting to brown, reduce the heat to low. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavour and add more salt if needed.

Pour the mixture into the prepared tray and even it out using a spatula. Let it cool for 10 minutes and then place in the fridge for at least 2 hours to set.

When the mixture has set, slice into cubes and store in an airtight container in the fridge for up to 4 days.

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