Chickpea Tofu (Burmese Tofu)

Name: Chickpea Tofu (Burmese Tofu)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups chickpea flour ((garbanzo flour)); 1 teaspoon salt (or to taste); 1/2 teaspoon garlic powder ((optional)); 1/2 teaspoon onion powder ((optional)); 1/2 teaspoon turmeric ((optional for color)); 2 cups vegetable broth ((preferably low sodium)); 1 1/2 cups water

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3-Ingredient Chickpea Tofu (Burmese Tofu or Panelle) recipe made with vegetable broth for extra flavor. Soy-free, gluten-free, and high in protein. Make this quick and easy healthy tofu alternative and freeze for up to 3 months.

Cubed yellow chickpea tofu on a white marble board. — Use chickpea tofu in place of regular tofu in recipes.

Stir-fry, bake, air-fry or serve chilled, this chickpea tofu (Burmese tofu) is so versatile and quick to reheat. I keep a batch in the freezer at all times. These cubes are a convenient and delicious way to add vegan protein to a meal. This recipe is also called Panelle (Sicilian chickpea fritters), a typical Sicilian street food.

Use Chickpea Tofu (Burmese Tofu) in this Caramelized Tofu & Onion Sandwich on this site, as well as this Sheet Pan Tofu & Broccoli Teriyaki recipe. See my Soy-Free Bean Tofu recipe.

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👩🏼‍🌾 Ingredients
🧄 Substitutions
📖 How to Make Chickpea Tofu (Burmese Tofu)
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Vegetable broth in a glass measuring cup, chickpea flour in a grey measuring cup, and spices in a white bowl on a white marble board. — Ingredients for making Chickpea Tofu (Burmese Tofu).

Chickpea flour (garbanzo flour) is made from ground chickpeas (garbanzo beans). It's a good source of fiber and popular in gluten-free baking. It is lower in carbohydrates and calories yet richer in protein and fiber than refined wheat flour. Research suggests that it may have antioxidant potential and could decrease levels of the harmful compound acrylamide in processed foods.
Vegetable broth adds more flavor to this chickpea tofu (panelle) recipe than the traditional method of using just water. Use low-sodium broth for less salt.
It is harder to season Burmese tofu once it is already made. That's why I added garlic powder and onion powder to the batter.
Ground turmeric gives this chickpea tofu (panelle) a vibrant yellow color.

See recipe card for quantities.

🧄 Substitutions

Chickpea flour - Instead of garbanzo flour, whole garbanzo beans are sometimes used to make chickpea tofu (Burmese tofu). This Homemade Chickpea Tofu YouTube video shows this method.
Vegetable broth - substitute with water as desired, or adjust the water-to-broth ratio to taste
Turmeric - used for adding a vibrant yellow color (optional)
Seasonings - substitute the onion and garlic powders with your desired seasonings (e.g. paprika, chili powder, oregano)
Nutritional yeast - add 1 tablespoon to the mixture for more protein and vitamins (including vitamin B₁₂)

See this High-Protein Peanut Soba Noodles with Tofu recipe for another chickpea tofu (Burmese tofu) recipe idea.

📖 How to Make Chickpea Tofu (Burmese Tofu)

Line a rimmed baking pan (9x9 or similar-sized) with parchment paper or use a silicone mold.

Chickpea flour, vegetable broth, garlic powder, onion powder, and turmeric in the canister of a Nutrimix blender, with water being added.

Step 1. Transfer the chickpea flour, salt, garlic powder, onion powder, and turmeric to a blender. Pour in the vegetable broth and water. Blend until smooth.

Frothy liquid in a medium white saucepan on a white electric cooker.

Step 2. Transfer the mixture to a medium-large saucepan. It will look foamy at first, but that's normal. Cook over medium-low heat, stirring constantly.

Lumpy yellow mixture cooking in a medium white saucepan on a white electric cooker.

Step 3. Continue cooking for about 10 minutes, or until the mixture is so thick, it clings to the whisk and forms a film at the base of the pan.

Thick yellow batter cooking in a medium white saucepan on a white electric cooker.

Step 4. Once the mixture is thick and stiffens, cook for another minute, tasting to check that the flour is cooked, and adjusting salt to taste.

Yellow batter being poured into a brown silicon cake mold.

Step 5. Immediately pour the mixture into the prepared baking pan. It should be so thick that you will need to use a spatula to scrape it out of the pan.

Yellow batter in a brown silicone square baking mold.

Step 6. Level off the top using a spatula. Set aside to cool until it is room temperature. Transfer the chickpea tofu to the refrigerator for at least 1 hour.

A cube of yellow chickpea tofu being held in hand above a marble board of chickpea tofu cubes. — Turn the tofu upside down onto a board and slice or dice as desired.

💡 Expert Tips

Various chickpea flours are milled differently and require different amounts of water for the same firm set. For example, besan or gram flour is a finer mill than chickpea flour and requires less water.
Firmness: To create different textures of tofu (firm to soft), simple adjust the amount of water used in the recipe. For a firmer chickpea tofu, use less liquid (about ¼ cup less) and refrigerate for longer. The yield will be slightly less, but it will be firmer as long as you cook it for the same amount of time.
Storage: Refrigerate any remaining garbanzo tofu in an airtight container for up to 4 days. Discard of any liquid that may collect on the bottom before using.
For freezing: Slice the tofu and allow it to freeze spread out on a tray. Transfer the frozen cubes or slices to a large freezer-safe container or storage bags and store for up to 3 months. Thaw in the refrigerator before using.
To halve the recipe: Use and 9x5 rectangular loaf pan instead.
For pan frying: Use a nonstick or seasoned pan. Heat the oil well before adding the tofu. Do not move the pieces around too much before they have formed a good crust. Trying to move or turn them too soon can result in the crispy layer separating from the piece.

🙋🏽‍♀️ Recipe FAQs

What is tofu made of?

Regular tofu is made from soybeans, whereas Burmese tofu is made from chickpeas. Burmese tofu is a food of Shan origin, made from water, chickpea flour (or soaked dried chickpeas). Unlike regular tofu, chickpea tofu is soy-free. Both have a smooth, silky texture and are gluten-free.

Is chickpea tofu healthy?

This recipe for Burmese Tofu (Chickpea Tofu or Panelle) is very healthy. Chickpea flour is high in protein, fiber, and several nutrients. Use low sodium vegetable broth for a healthier, less salty version, or substitute the broth with water.
Chickpea tofu is a great soy-free alternative for those who are allergic to soy, soy sensitive, or soy intolerant.

What does chickpea tofu taste like?

It has a nutty chickpea flavor that is more robust than regular tofu. It is great for savory dishes. This recipe is even more flavorful with the addition of vegetable broth, garlic power, and onion powder to the batter.

How can I use chickpea tofu?

Use chickpea tofu in the place of regular soybean tofu in recipes. Try adding it to salads, stir fries, curries, and soups. Air-fry, bake, or stir fry the cubes and add to meals for additional protein. Enjoy chilled or heated.