Chickpea Tofu (Burmese Tofu)
3-Ingredient Chickpea Tofu (Burmese Tofu or Panelle) recipe made with vegetable broth for extra flavor. Soy-free, gluten-free, & healthy. Use in place of regular tofu. Freezer-friendly.
Servings: 6 people
Calories: 162kcal
Ingredients
- 2 cups chickpea flour (garbanzo flour)
- 1 teaspoon salt or to taste
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ½ teaspoon turmeric (optional for color)
- 2 cups vegetable broth (preferably low sodium)
- 1 ½ cups water
Instructions
- Prepare a baking pan: Line a rimmed baking pan (9x9 or similar-sized) with parchment paper or use a silicone mold.
- Add ingredients to blender: Transfer the chickpea flour, salt, garlic powder, onion powder, and turmeric to a blender. Pour in the vegetable broth and water. Blend until smooth.
- Cook the flour: Transfer the mixture to a medium-large saucepan and cook over medium-low heat for about 10 minutes, stirring constantly. Cook until the mixture is so thick, it clings to the whisk and forms a film at the base of the pan. Once the mixture is thick and stiffens, cook for another minute, tasting to check that the flour is cooked, and adjusting salt to taste.
- Transfer to pan: 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. Level off the top as needed using a spatula. Set aside to cool for about 10 minutes, or until it is room temperature. Transfer the chickpea tofu to the refrigerator for at least 1 hour.
- Cut tofu: Turn the tofu upside down onto a board and slice or dice as desired.
- Storage: Refrigerate in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months. Discard of any liquid in the container that may collect in storing.
Video
Notes
- To halve the recipe: Use and 9x5 rectangular loaf pan instead as desired.
- 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. Plus, the longer the tofu is refrigerated, the firmer it becomes.
- 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.
- For serving: Use chickpea tofu in the place of regular tofu in recipes. Add it to salads, stir fries, curries, and soups. Air-fry, bake, or stir fry the cubes and add to meals for additional protein. Enjoy cold or heated. Make an 'egg' salad!
- 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.
Nutrition
Calories: 162kcal | Carbohydrates: 25g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 347mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg