Chickpea Tofu

A staple in Burmese cuisine, chickpea tofu is also known as Shan tofu, because it originates from the Shan state in the northeast part of Myanmar. It has a similar texture to medium-firm tofu and is great for pan-frying, adding to curries, using as a dumpling filling, or even enjoying on its own. This recipe is derived from a recipe by Christina Aung, a home cook from Myanmar. You can also make tofu from whole dried chickpeas and any bean.