Homemade Burmese Tofu
Homemade Burmese Tofu
Ingredients
- 1 cup gram flour, (besan)
- 2 1/2 cups water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon turmeric powder
Instructions
- 1
In a large bowl, whisk together the gram flour (besan), water, turmeric powder, and salt until the mixture is completely smooth and lump-free. Ensure there are no dry pockets of flour.
⏱️ 3 min
- 2
Strain the mixture through a fine-mesh sieve into a medium saucepan. This step helps ensure a silky-smooth tofu texture by removing any remaining small lumps.
⏱️ 2 min
- 3
Place the saucepan over low heat. Cook the mixture, stirring continuously with a whisk or spatula. It will gradually thicken into a smooth, thick batter. Continue stirring until the mixture pulls away from the sides of the pan and has a consistency similar to thick polenta or mashed potatoes.
⏱️ 15 min
- 4
Immediately transfer the hot, thickened mixture into a shallow container (such as a glass baking dish or a plastic food storage container). Use a spatula to spread it evenly and smooth the top.
⏱️ 2 min
- 5
Allow the Burmese tofu to cool at room temperature for about 15-20 minutes, then cover the container and refrigerate for at least 1 hour, or until completely set and firm to the touch.
⏱️ 60 min
- 6
Once set, invert the container onto a cutting board and carefully remove the block of Burmese tofu. Cut it into desired shapes and sizes, such as cubes or rectangles.
⏱️ 3 min
- 7
The Burmese tofu is now ready to be cooked as desired. It can be air-fried with seasonings until golden and crispy, pan-fried, added to curries, stir-fries, or salads.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Burmese Tofu
- 1 cup gram flour, (besan)
- 2 1/2 cups water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon turmeric powder
Instructions
- 1
In a large bowl, whisk together the gram flour (besan), water, turmeric powder, and salt until the mixture is completely smooth and lump-free. Ensure there are no dry pockets of flour.
⏱️ 3 min - 2
Strain the mixture through a fine-mesh sieve into a medium saucepan. This step helps ensure a silky-smooth tofu texture by removing any remaining small lumps.
⏱️ 2 min - 3
Place the saucepan over low heat. Cook the mixture, stirring continuously with a whisk or spatula. It will gradually thicken into a smooth, thick batter. Continue stirring until the mixture pulls away from the sides of the pan and has a consistency similar to thick polenta or mashed potatoes.
⏱️ 15 min - 4
Immediately transfer the hot, thickened mixture into a shallow container (such as a glass baking dish or a plastic food storage container). Use a spatula to spread it evenly and smooth the top.
⏱️ 2 min - 5
Allow the Burmese tofu to cool at room temperature for about 15-20 minutes, then cover the container and refrigerate for at least 1 hour, or until completely set and firm to the touch.
⏱️ 60 min - 6
Once set, invert the container onto a cutting board and carefully remove the block of Burmese tofu. Cut it into desired shapes and sizes, such as cubes or rectangles.
⏱️ 3 min - 7
The Burmese tofu is now ready to be cooked as desired. It can be air-fried with seasonings until golden and crispy, pan-fried, added to curries, stir-fries, or salads.