Chickpea Tofu (Burmese Tofu, Shan Tofu)

6 760 135
Ingredients Minutes Calories
Prep Cook Servings
12 h 40 min 4
Chickpea Tofu (Burmese Tofu, Shan Tofu)
Health Highlights


1 1/2 cup Chickpea flour (or besan/gram flour (yellow split pea & chickpea flour combo))
7 1/2 cup Water, filtered
3/4 tsp Coconut oil ((or ghee))
1 1/4 tsp Sea salt, fine
1 1/2 tsp Turmeric, powder ((optional for color))
1/2 tsp Garlic powder ((optional))


  1. In a very large stockpot (make sure that is has capacity to hold over 20 cups / 4 ½  liters), combine the chickpea flour and water. Place somewhere to sit where it will not be disturbed. Let sit overnight, for about 12 hours.
  2. In the morning without moving the pot, carefully remove 3 cups of water from the top of the mixture with a ladle. Discard this water.
  3. In a medium stockpot, melt the oil (or ghee) over medium heat. Carefully pour in the remaining liquid from the very large stockpot without disturbing the bottom too much (what you'll be left with is a thick chickpea sludge, which will be used as the thickening agent).
  4. Add the salt (and turmeric and garlic powder, if using) to the medium stockpot and whisk well to combine. Cook over medium heat, stirring frequently for 20-30 minutes until the mixture begins to simmer and thicken.
  5. Add the chickpea sludge. Like magic, you will notice almost immediately that the mixture thickens. To avoid the bottom burning, whisk vigorously and continuously for 10 minutes.
  6. Line a 7x10" (18x25 cm) baking pan with a clean cotton tea towel or cheesecloth (something you don't mind being stained with turmeric!). This is important because the fabric will help absorb excess liquid. Pour the thickened chickpea mixture into the lined baking pan and smooth out the top. Fold the edges of the cloth over the top and let sit at room temperature until the evening (about 8 hours) when it will be ready to eat!
  7. To remove tofu from the pan, place a cutting board on top and flip over, pull cloth away. Store leftovers in the fridge for up to five days.


Advanced Preparation

1 day prior, Garlic powder 1/2 tsp

In a very large stockpot (capacity 20 cups or 4.5 L), combine chickpea flour and water. Place aside and do not disturbed. Let sit overnight, for about 12 hours.


This tofu doesn't do all the things that soy tofu can do. It doesn't fry very well (although deep fried however, I'm sure it would be ah-mazing), nor can you really bake it to crisp up. However, it is perfect fresh in salads or cooked into stir-frys, soups, noodle dishes, and stews!

Nutrition Facts

Per Portion

Calories 135
Calories from fat 28.7
Calories from saturated fat 8.6
Total Fat 3.2 g
Saturated Fat 1.0 g
Trans Fat 0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 580 mg
Potassium 317 mg
Total Carbohydrate 20.8 g
Dietary Fiber 4.0 g
Sugars 3.7 g
Protein 7.9 g

Dietary servings

Per Portion

Meat Alternative 1.7

Energy sources


Meal Type(s)