Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

What is the difference between Chinese and Burmese tofu? ›

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

Given that soy-free tofu is primarily made with chickpea flour and water, you can expect the nutrition to be fairly advantageous. Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats.

Burmese tofu, also known as Shan Tofu or Chickpea Tofu, is made from chickpea flour, water, salt and turmeric.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Give chickpea tofu or Burmese Tofu a try! It's protein packed, versatile and so easy to make. The texture is also firmer with a delightful bounce and a slightly nutty flavour 🌱

Due to their high-fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control appetite.

Tofu is low in calories.

3.5 oz of firm tofu has 78 calories, and silken tofu has 55 calories. Soft soy tofu with lecithin is ranked second with 61 Calories, but all of those are less than many animal protein options, which usually clock in at 140-200 calories for 3.5-oz servings.

Like most other plant protein sources, chickpeas are not a complete protein and do not contain all nine essential amino acids. Chickpeas are rich in some essential amino acids, including lysine and arginine, but lack the sulfur-containing amino acids, methionine and cystine.

Tokwa is the Filipino term for tofu. It's typically in block form and is drier than firm tofu, making it a close equivalent of extra-firm tofu. It's also slightly tangy and has a thicker “skin.” You'll find tokwa used in most Filipino tofu dishes such as tokwa't baboy and adobong tokwa.

Why is silken tofu not refrigerated? ›

You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

You can, of course, replace dairy milk with soy milk by picking up a bottle of Silk at the grocery store. But you can also puree a package of tofu in the blender with a cup and a half of water the create a high-protein, low-fat milk substitute for use in recipes. (Think alfredo sauce!)

On the other hands, patients with secondary soy allergy in adults, who have allergic reactions exclusively to soy milk, but not to tofu, are predominantly sensitized to Gly m 4 (PR-10), possibly due to the cross-reactive pollen allergens.

Is tofu suitable for people with gluten intolerance? Yes, plain tofu is generally considered to be safe for those with gluten intolerances to eat, as the beancurd contains no glutenous grains.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Difference between Chinese and Japanese Tofu. People often find it difficult to differentiate between Chinese and Japanese tofu. Since it contains less water, Chinese tofu has a firmer texture than Japanese tofu. It's great for adding texture and flavor to vegetarian foods that otherwise could lack substance without it ...

White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.