Chickpea " Tofu" as called Burmese Tofu

This stuff is amazing I recently stop eating tofu and cut back on soy for my own personal reason.  Unlike all-purpose flour, chickpea flour is high in protein, fiber, and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fiber, and nutrients like folate, iron, magnesium, and zinc. Chickpea flour is also heart-health.

Recipe below

1 cup of chickpea flour

2 cups of filter water

1tsp of sea salt

1 tsp of parley

This recipe yields 2-4 servings.

In Burma, chickpea tofu is a popular choice for street food and everyday cuisine, where it is made into fritters, sliced and seasoned as a salad, and curried. But you can also try swapping chickpea tofu for regular tofu in any dish. First, learn How to Make Burmese Chickpea Tofu. The process is so simple that once you try it, you might never want to return to store-bought tofu. It involves heating chickpea flour, water, turmeric, and a vegetable bouillon cube until the batter thickens and becomes glossy. Then, you pour it into a pan lined with parchment paper and let it cool — yes, it’s that easy! If you want, you can make your own chickpea flour by grinding dry chickpeas in a food processor or a high-speed blender.

Once you’ve made your chickpea tofu, this recipe also shows you three different ways to prepare it; a chickpea tofu “egg” salad, chickpea tofu nuggets, and Myanmar salad, a classic Burmese dish that involves tossing thinly sliced chickpea tofu in a garlic-infused oil, then dressing it with soy sauce (substitute with coconut aminos if you’re soy-free), fresh ginger, lemon juice, and chili flakes.