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How to Make Chickpea Tofu (Shan Tofu)

Thanks to Bob’s Crimson Mill for sponsoring this publish!

Over time, I’ve acquired many inquiries about tofu substitutions for people who find themselves allergic to soy. At the back of thoughts, I’ve thought of Shan tofu, one thing that I first found whereas consuming at Burma Celebrity in San Francisco. Nevertheless, it’s taken me just a few years to really develop a recipe for this chickpea tofu, which originates from Shan delicacies.

The Shan State is positioned within the jap a part of Myanmar (Burma) and borders China, Laos, and Thailand. Largely a rural space, the Shan State lies inside a hilly plateau with fertile soils that help native agriculture. The Shan persons are a part of the Tai ethnic group (they confer with themselves as “Tai” and “Shan” is the Burmese identify). There are various notable dishes from Shan delicacies, together with Shan noodles, sticky rice, and their chickpea tofu! (Observe: I will probably be utilizing “Shan tofu” and “chickpea tofu” interchangeably all through the publish.)

Sliced Shan Tofu (chickpea tofu)


When you’ve ever eaten at a Burmese restaurant, you’ve in all probability seen Shan tofu or chickpea tofu on the menu. This Shan-style chickpea tofu is commonly made with chickpea flour, water, and salt and is pale yellow in shade. Usually, you’ll see variations of Shan tofu with turmeric added, which deepens the yellow shade of the tofu and provides a touch of earthy taste. 

Within the recipe under, I added turmeric together with sugar and granulated garlic, which neutralizes the beany taste of the chickpea flour. When you’re in search of one thing that’s extra genuine, be happy to go away out the sugar and granulated garlic. 

The texture of Shan tofu is sort of totally different from soy-based tofu. As a result of the method of creating chickpea tofu is similar to making polenta, I believe the feel of chickpea tofu is extra just like polenta than soy tofu. In comparison with polenta, chickpea tofu has a smoother texture, as chickpea flour is mostly extra finely floor than cornmeal.

Bob's Red Mill Chickpea Flour


A standard method to make chickpea tofu is to make a batter with chickpea flour and water. One other method of creating chickpea tofu is to soak dried chickpeas in water and mixing every thing right into a batter. Right here, I’m utilizing Bob’s Crimson Mill Chickpea Flour, which is available within the baking aisle at my native grocery shops. I really like the high-quality grind for the chickpea flour and didn’t have any points with lumps within the batter as I examined this recipe.

By the best way, Bob’s Crimson Mill Chickpea Flour is nice for making gluten-free doughs. In case you are in search of concepts, take a look at my buddy Sarah’s recipes for gluten-free chickpea pasta or gluten-free dumpling wrappers over at Snixy Kitchen!

Bob’s Crimson Mill additionally makes a Garbanzo Fava Flour that’s made with chickpeas and fava beans. I haven’t tried utilizing it to make this tofu but, however I believe it might work nicely instead of the chickpea flour!

Cubed and sliced Shan tofu


You’ll be able to modify the firmness of the chickpea tofu through the use of roughly water. Many recipes I’ve seen use a 1:3 flour-to-water ratio (by quantity). In different phrases, for each cup of chickpea flour, use 3 cups of water. This may yield a tofu that’s fairly tender.

I wish to pan fry the chickpea tofu, so I like making firmer tofu, which makes use of much less water. Utilizing 2 3/4 cups of water works fairly nicely for me, although you too can cut back the water to 2 1/2 cups for a good firmer tofu. When you plan on deep frying the chickpea tofu, you in all probability need to use 2 1/2 cups of water for the batter.


You may make the tofu in a loaf pan, sq. pan, or a spherical pan. If you wish to make Shan tofu that’s at the very least an inch thick, I like to recommend utilizing a loaf pan. I used a 9×5-inch loaf pan, however you should utilize one thing barely smaller, akin to an 8.5×4.5-inch loaf pan.

It’s also possible to use an 8×8-inch sq. pan or an 8-inch spherical pan to make the tofu, however it’s going to come out a lot thinner, particularly if you happen to use much less water for the batter. 

Lumpy tofu
When you don’t work shortly as you pour the batter into the pan, it’ll be troublesome to clean out the highest of the tofu


When you’re able to pour the chickpea tofu batter right into a pan for molding, you have to work shortly as a way to get a clean prime. The batter varieties a crust on the prime in a short time, so if you happen to spend quite a lot of minutes transferring the batter into the pan, the tofu possible will look very lumpy on the prime (see photograph above). 

Smoothed out tofu

At any time when I make this tofu, I strive to ensure I have already got a greased pan and a silicone spatula able to switch the batter. After you’ve emptied the batter into the pan,shortly use the silicone spatula to clean out the highest.

If you find yourself with a lumpy batter, don’t fear an excessive amount of. The underside of the tofu will probably be clean it doesn’t matter what. Furthermore, you’ll be able to at all times slice off a skinny layer from the highest to clean out the block of tofu.


Hot oil pour and pan fried Shan tofu with chili oil
Making my chili oil on the left by pouring sizzling oil over spices; pan-fried chickpea tofu with chili oil

In Burmese eating places, you usually discover Shan tofu deep fried or pan fried and served in salads. My favourite method of serving Shan tofu is to pan fry it in oil and drizzle it with further do-it-yourself chili oil. I usually use the identical chili oil that I make for my Chinese language Smashed Cucumber Salad. Basically, you pour heated oil over chili flakes, ginger, garlic, and salt for a really fragrant, frivolously spicy oil. After you pan-fry the tofu, drizzle chili oil and the solids over the tofu. It’s such a deal with!

Pan-fried chickpea tofu with teriyaki sauce

One other method I wish to eat chickpea tofu is to pan fry it after which drizzle teriyaki sauce over the tofu, till every thing is coated with sauce. Then, let the sauce cut back barely and serve.


Chickpea Tofu (Shan Tofu)



Servings: 4

Writer: Lisa Lin

The best way to Make Shan Tofu (Chickpea Tofu)

Shan tofu (often known as chickpea tofu) is a Burmese dish that comes from the Shan State in Myanmar. Yellow in shade, this “tofu” could be very simple to make and could be served in some ways. Many recipes for this chickpea tofu makes use of solely chickpea flour, water, salt, and infrequently turmeric for shade. I made a decision so as to add sugar and granulated garlic to the batter to neutralize among the robust bean taste of the chickpea flour. Be at liberty to go away out the turmeric, sugar, and granulated garlic.You’ll be able to modify the firmness of the Shan tofu through the use of roughly water for the batter. If you need one thing firmer you could simply pan fry, I like to recommend utilizing 2 3/4 cups of water or 2 1/2 cups in order for you even firmer tofu. If you need a softer texture, use 3 cups of water.You’ll be able to mildew the tofu in a loaf pan, sq. pan or spherical pan, as specified within the Gear part under. Since you’ll have to unfold the batter over a bigger floor space with the sq. and spherical pans, the tofu will come out thinner.My favourite method of having fun with chickpea tofu is to pan fry the tofu into cubes and eat it with chili oil. See be aware 1 under for extra instructions. Pan fried chickpea tofu can be nice with teriyaki sauce!

Prep Time15 minutes

Prepare dinner Time10 minutes

Resting Time1 hr 20 minutes


  • 1 cup (100g) Bob’s Crimson Mill chickpea flour, flour measured with spoon-and-sweep technique
  • 1 teaspoon (4g) kosher salt, or sub with 1/2 teaspoon sea salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon granulated garlic, can sub with garlic powder
  • 1/16 teaspoon turmeric, can use extra in order for you extra turmeric taste
  • 2 1/2 to three cups water, divided (see headnote about quantity of water to make use of)


  • 9×5-inch loaf pan (what I used), 8×4-inch loaf pan, 8×8-inch sq. pan, or an 8-inch spherical pan
  • oil for greasing pan


  • Grease the pan frivolously with oil (any oil), ensuring to grease the perimeters as nicely. Set the pan apart.

  • In a bowl, whisk collectively the chickpea flour, salt, sugar, granulated garlic, and turmeric. Pour in 1 cup (230g) of water into the bowl and whisk every thing till you get a clean batter. Put aside.

  • Pour the remaining water into a big chrome steel saucepan. I poured 1 3/4 cups (403g) water into the saucepan for a firmer tofu. Carry the water to boil and cut back the warmth to medium. Give the chickpea batter a fast whisk. Then, pour the batter into the boiling water, ensuring to whisk the contents within the saucepan as you pour the batter.

  • Proceed cooking the batter for six to 7 minutes, stirring always to make sure that the batter doesn’t congeal on the backside of the pan. I like to make use of a whisk for the primary couple of minutes earlier than switching to a silicone spatula. Be certain to scrape the perimeters and backside of the saucepan with a spatula as you cook dinner the batter. The batter ought to appear like the feel of pudding.

  • Flip off the warmth and pour the batter into the greased pan. Work as shortly as potential as a result of the batter crusts over very simply, making it troublesome to clean out the highest. Use your spatula to scrape all of the batter into the pan. Then, use the spatula to clean out the highest as a lot as potential.

  • Let the chickpea tofu cool by an open window for 15 to twenty minutes earlier than transferring to the fridge to relax for one more hour, till the tofu units.

  • To unmold the tofu, place a chopping board over the pan. Then, invert the pan and chopping board, in order that the pan with the tofu is on prime of the board.

  • Give the pan a shake or faucet to unmold the chickpea tofu fully.

  • Minimize into cubes or slices. Pan fry tofu in oil on a nonstick pan over medium-high warmth. Be sure to use quantity of oil, because the cubes can stick with the pan simply. Let the tofu pan fry for a couple of minutes so {that a} crust varieties and turns golden earlier than flipping them over. The crusty layer can get caught to the pan simply if the tofu shouldn’t be able to be flipped. I like serving the pan-fried chickpea tofu with chili oil drizzled on prime (see be aware 1 for instructions) or seasoning it with teriyaki sauce.

  • Storing Chickpea Tofu: When you’re not planning on utilizing the tofu straight away, go away the tofu within the pan and canopy it with plastic wrap, foil, or a lid. Attempt to use it inside 1 or 2 days as a result of the tofu can launch fairly a little bit of water over time, inflicting the tofu to collapse simply. Alternatively, you’ll be able to freeze the tofu. Due to the excessive water content material of the tofu, wrap the tofu in plastic wrap first earlier than putting it right into a freezer bag or container. In any other case, numerous ice crystals will kind simply across the tofu. The tofu could be saved for just a few months. Merely defrost the tofu once you need to cook dinner it.


  1. Serving chickpea tofu with chili oil: I usually use the chili oil that I put together for my Chinese language Smashed Cucumber Salad recipe. Basically, pour heated oil over chili flakes, ginger, garlic, and salt for a really fragrant oil. After you pan-fry the tofu, drizzle the chili oil and solids over the tofu. Use any leftover oil to season noodles or make my cucumber salad!
  2. Seasoning chickpea tofu with teriyaki sauce: Pan fry the chickpea tofu first. When you’ve pan-fried just a few sides, cut back the warmth to low and drizzle teriyaki sauce over all of the tofu items, sufficient to coat the tofu with the sauce. Let the sauce sizzle and flip the tofu round to coat them with the sauce. As soon as it seems to be just like the sauce has lowered considerably, flip off the warmth and switch the tofu to a plate.
  3. Cleansing the saucepan: A skinny layer of batter will inevitably stick with the underside of the pan once you warmth it over the range. That’s why I like heating the batter over a stainless-steel saucepan in order that it’s simple to soak and scrub throughout the cleansing course of. When you soak the saucepan in chilly water for half-hour to an hour, the skinny layer of chickpea batter ought to come off fairly simply.


Serving: 1serving | Energy: 120kcal | Carbohydrates: 15.2g | Protein: 5.6g | Fats: 4g | Saturated Fats: 0.5g | Sodium: 326mg | Fiber: 2.7g | Sugar: 3.2g

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Disclosure: This publish was sponsored by Bob’s Crimson Mill! To be taught extra about their merchandise and to get extra recipe inspiration, comply with them on Instagram or Fb.



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