This recipe is a traditional Burmese dish based on besan flour (also known as garbanzo or chickpea flour.) It is made from ground chickpeas and is pale yellow in colour. I’m quite excited about this recipe because it’s gluten free as well as fat free and very simple to make. I have only made it once and will have to do some further experimentation. For eg. Next time I am planning to add a bunch of fresh herbs and see how that affects the final flavour.
CHICKPEA TOFU
Makes: 1 x tray (approx. 25 x 18 cm x 1 1/2 cm deep)
INGREDIENTS:
- 1 cup besan (chickpea) flour
- 2 cups water
- 1 tsp salt
- 1 level tsp turmeric
- 2 tsps. onion flakes
METHOD:
- Blend all ingredients together to create a smooth texture
- Place mixture in a saucepan and stir over high heat until mixture begins to thicken (about 5 mins)
- Reduce to a low heat and stir continuously for about 20 mins.
- Spoon into a container, smooth over the surface and allow to cool.
- Place in fridge and when set firm cut into small cubes.
- Will keep for several days in a sealed container.
- Use in salads or savouries.
