Burmese Tofu

by veronica


This is an interesting recipe. It took me some experimentation before I managed to get it right. I used various recipes as a source to get my final version as well as this video (not in English!) to watch and get a feel for how it’d been done.
Burmese tofu is also called Shan Tofu and is divine oven baked or deep-fried.

Next time I make this I’ll add more spices to the batter and try fresh ones, rather than powder, for the garlic at least.


  • 5 dl chickpea flour
  • 13 dl water
  • 2 tsp sea salt
  • 1/4 tsp turmeric powder
  • 1/2 tsp garlic powder
  • oil for greasing


  1. Add chickpea flour, spices and 5 dl cold water to a bowl, whisk until no lumps are left and the batter is as smooth as possible.
  2. Grease a large and deep dish, or two smaller ones with oil.
  3. Boil 8 dl water in a large pot, reduce the heat to medium and let the water “calm” down.
  4. Add the chickpea batter to the pot with the hot water very carefully while stirring. Reduce the heat further if necessary.
  5. Continue to stir the batter with a spoon until the batter is thick and shiny, it may take up to 15 minutes or longer. Watch the heat while doing this.
  6. When the batter reached the desired thickness, pour it into a greased dish and let cool off.
  7. Store in the fridge in an airtight container.

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