Prep Time: 02 Hours

Cook Time: 12 minutes

Servings: 4 Servings

Burmese Tofu is soy-free! Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants. Made with besan /gram flour, it’s a great alternative to regular tofu and can be used in a variety of dishes.It’s easy to make and keeps well for a couple of days when refrigerated.

Ingredients

• Besan: 1 cup
• Water: 3 cups
• Turmeric powder: 1 tsp (optional)
• Rock Salt: 1.5 tsp
• Oil: to grease baking dish

Method

• Whisk Besan in ½ cup water and salt.
• Meanwhile, bring to boil the remaining 2.5 cups of water.
• Grease a rectangular or square baking dish and keep aside.
• When water boils, pour in Besan mixture and quickly whisk for 5 to 7 minutes while it’s cooking.
• Turn off the heat and pour into the greased baking dish.
• Tap the baking dish to even out the surface.
• Cover the dish.This will ensure tofu will not form a skin.
• Once cooled well (around 2 hours), cut into desired shapes or sizes and use in recipes in place of Tofu.

• Store in airtight container in the refrigerator for a couple of days.
• Serve tossed with vegetables.

• Served roasted with a dip.

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​​​​​​​Wellcure tip:

• I have not used turmeric in my recipe, but if you like the deep yellow color in your end product you may use it.
• This recipe results in a delicate silken tofu texture. Reducing the quantity of water will result in infirmer tofu pieces.
• When stored in the refrigerator you will find it release some water, drain the water and use the tofu. With time the tofu gets firmer on losing water but doesn’t change the taste or usability.

Eating guide:

• Food group: Legumes
• Legumes are whole foods rich in fibre and protein and can be easily combined with other food groups except fruits.
• The tofu can be used in a wide array of dishes, like baked and served with peanut dip, tossed with vegetables and soya sauce.

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