Burmese tofu is a type of tofu that is made from chickpea flour (also known as besan or gram flour) instead of the soybeans used in traditional tofu. This alternative tofu is popular in Myanmar (formerly known as Burma), hence its name. Unlike soy tofu, which involves coagulating soy milk, Burmese tofu is made by mixing chickpea flour with water and turmeric (for color), then cooking it until it thickens into a paste. This paste is then poured into a tray and allowed to set until it becomes firm and sliceable.
Burmese tofu has a slightly different texture and taste compared to soy tofu; it’s generally softer and has a nuttier flavor. It’s a versatile ingredient that can be used in a variety of dishes, ranging from salads and soups to fried snacks. It’s also a great protein source for vegetarians and vegans, and since it’s soy-free, it’s suitable for those who avoid soy products due to allergies or dietary preferences.
Photo:
Wagaung at the English Wikipedia, CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/, via Wikimedia Commons
