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 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 then 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
- Add chickpea flower, spices and 5 dl cold water to a bowl, whisk until no lumps are left and the batter is as smooth as possible.
- Grease a large and deep dish, or two smaller ones with oil.
- Boil 8 dl water in a large pot, reduce the heat to medium and let the water "calm" down.
- Add the chickpea batter to the pot with the hot water very carefully while stirring. Reduce the heat further if necessary.
- 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.
- When the batter reached the desired thickness, pour into a greased dish and let cool off.
- Store in the fridge in an airtight container.