Burmese chickpea tofu, perfect as a fresh salad or fried with garlic or chili sauce.
Step 1 of 5: In a bowl, mix the chickpea flour with 500 ml of cold water using a whisk to prevent lumps from forming.
Step 2 of 5: Bring one liter of water to a boil with a pinch of salt and turmeric (garlic powder optional), then pour in the chickpea flour and water mixture.
Step 3 of 5: Stir continuously for about 10 minutes until it thickens.
Step 4 of 5: Oil a loaf pan or glass baking dish and pour in the mixture while still hot.
Step 5 of 5: Let it cool and transfer to the refrigerator for at least 6 hours.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving64 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 966 kJ231 kcal | 1,515 kJ362 kcal |
| Fat | 3.1 g | 4.87 g |
| of which saturated fatty acids | 0.4 g | 0.62 g |
| Carbohydrates | 34.78 g | 54.55 g |
| of which sugars | 2.35 g | 3.69 g |
| Fibre | 8.91 g | 13.97 g |
| Protein | 13.74 g | 21.56 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
