Burmese tofu

Preparation info

  • Difficulty


  • Makes about 600 g , roughly equivalent to


    blocks of tofu

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About


  • ½ cup (60 g) chickpea flour pinch of ground turmeric
  • ½ teaspoon salt


This is a great substitute for the tofu in savoury recipes if you avoid soy products. Lightly oil a loaf tin and line with baking paper. In a bowl or blender, mix the flour, turmeric, salt and 1½ cups (375 ml) water into a smooth batter. Pour the batter into a saucepan and bring to the boil, stirring constantly. Reduce the heat to as low as possible and cook for a further 3–5 minutes, still stirring constantly, until thick and glossy, with a similar consistency to choux pastry. Scrape into the tin and smooth the top as best you can. Transfer to the fridge and leave to set for at least an hour, then take out of the tin and cut into cubes. Store in an airtight container in the fridge for up to 4 days.