Burmese chickpea tofu, often called Shan tofu, is a tender, sliceable tofu made by cooking chickpea flour with water and seasoning rather than setting soy milk. Associated with Myanmar’s Shan State, it is commonly served in salads, curries, and snacks, and this stovetop version uses familiar ingredients and sets in a pan for easy slicing.
Ingredients
- 1 cup (120 g) chickpea flour, also called besan
- 4 cups (950 ml) cool water, divided
- 1 teaspoon (6 g) fine salt
- ½ teaspoon (1.5 g) ground turmeric
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- 1 teaspoon (5 ml) neutral oil for the pan, or as needed
- ⅛ teaspoon ground black pepper, optional
Instructions
- Prepare the pan. Lightly oil an 8-inch (20 cm) square pan or a similarly sized heatproof container. Set it close to the stove so you can pour the cooked mixture in as soon as it is ready. A shallow pan gives you tofu that sets relatively quickly and is easy to cut into even pieces. If you want thicker slabs, use a smaller container; the center may need a little longer to chill.
- Make a smooth slurry. In a medium bowl, whisk the chickpea flour with 1½ cups (355 ml) of the cool water until no dry pockets remain. Scrape the bowl’s sides and bottom as you whisk. The mixture should be fluid, not a stiff paste. If you see small flour clumps, whisk them out now; they become harder to remove once the mixture is hot.
- Heat the remaining water. Pour the other 2½ cups (595 ml) water into a heavy-bottomed saucepan. Stir in the salt, turmeric, and optional black pepper. Bring it to a gentle simmer over medium heat, with small bubbles appearing around the edge. Avoid a hard boil, which can make the next step splash and can cook the flour unevenly as it is added.
- Whisk in the slurry. Give the bowl of flour mixture another quick whisk, then slowly pour it into the simmering water while whisking the pot continuously. Keep the whisk moving across the bottom and into the corners of the pan. The liquid will become opaque and begin to thicken within a minute or two. Pouring gradually while whisking is the best way to avoid lumps.
- Cook until very thick. Switch to a sturdy wooden spoon or heatproof spatula once the mixture is too thick for a whisk. Stir steadily for about 10–12 minutes, scraping the base and sides often. The mixture should turn glossy and dense, pull away from the pan in soft folds, and hold a brief trail when you drag the spoon through it. If it still looks pourable, continue cooking and stirring for another minute or two rather than relying on chilling to fix an undercooked mixture.
- Transfer and cool. Remove the saucepan from the heat and stir in the tablespoon of oil. Immediately scrape the hot mixture into the prepared pan, smoothing the top with a lightly oiled spatula. Tap the pan gently on a folded towel to release large air pockets. Let it cool on a rack for about 20 minutes, until it is no longer steaming heavily. Keep this cooling period short and do not leave it at room temperature for hours.
- Chill until sliceable. Cover the pan loosely once the surface has cooled, then refrigerate for at least 2 hours. The tofu should feel set and hold its shape when you cut it. Run a thin knife around the edges and turn it out, or cut portions directly in the pan. Slice into cubes, strips, or slabs according to how you plan to serve it.
Tips
- Measure the flour accurately. Weighing 120 g gives a more consistent set than scooping a packed cup. If measuring by volume, stir the flour first, spoon it into the cup, and level the top instead of pressing it down. Chickpea flour can settle in its bag, so a packed measure may use more than intended and make the tofu unusually firm or dry.
- Use a heavy pan and keep stirring. Chickpea flour thickens quickly and can catch on the bottom as the water evaporates. A heavy-bottomed saucepan helps distribute heat, while regular scraping prevents a scorched layer from forming. If the mixture starts to sputter, lower the heat and stir more slowly but continuously; do not leave it unattended at this stage.
- Besan is a suitable choice. Chickpea flour sold as besan is often made from desi chickpeas and may taste a little earthier than flour made from larger kabuli chickpeas. Either works here. If the flour is coarsely milled, the tofu may have a slightly grainier texture; whisking thoroughly and cooking until glossy helps, but a very coarse flour will not become quite as smooth.
- Do not rush the chill. The mixture needs to cook fully before it goes into the pan, and the cold rest gives it time to become firm enough to handle. If the center is still soft after 2 hours, chill it longer instead of trying to turn it out warm. For neat slices, wipe the knife between cuts.
Serving Suggestions
Serve the tofu cold or at room temperature in a Burmese-inspired salad with thinly sliced onion, tomato, cilantro, lime juice, and a little chili. Add crunchy toasted chickpeas or fried garlic if you like contrasting textures. For a simple dressing, combine lime juice with a small splash of soy sauce or fish sauce, then taste before adding salt because the tofu is already seasoned.
For a warm plate, pan-fry cubes in a lightly oiled skillet over medium heat until golden on several sides, then add them to a vegetable stir-fry or serve beside rice and greens. The outside browns while the inside stays soft, so handle the pieces gently with a thin spatula. You can also use slices in noodle bowls, tuck them into a wrap with crunchy vegetables, or serve them as a snack with a tangy dipping sauce. Keep accompaniments separate until serving if you want the tofu to retain its clean, mild flavor.
Variations
Make it more aromatic: Add a small pinch of ground cumin or coriander to the water with the turmeric. These are optional additions rather than requirements, and they give the finished tofu a warmer, more pronounced spice profile. Start with ¼ teaspoon (about 0.5 g) of either spice so they do not overpower the chickpea flavor.
Add fresh herbs at the end: Stir 1–2 tablespoons (4–8 g) finely chopped cilantro into the thick mixture just before transferring it to the pan. The herbs add fresh flavor and small green flecks. Avoid adding a large handful, which can introduce enough moisture to make the set less even.
Make thinner pieces for frying: Pour the mixture into a wider, shallow dish and chill it as directed. Thin slices are easier to crisp in a skillet and work well as a topping for rice or noodles. For a softer, spoonable result, use a little less flour—about ¾ cup (90 g) for the same 4 cups (950 ml) water—but expect it to be less suitable for turning out and cutting into firm cubes.
Adjust the seasoning at the table: Keep the base simple, then offer lime, chili, chopped herbs, or a salty dipping sauce alongside it. This lets each person season their portion and keeps the whole batch flexible enough for salads, rice dishes, or snacks.
Storage and Reheating
Refrigerate the tofu within 2 hours of cooking. Once fully cool, store it in a covered container for 3–4 days. Keep it in one piece or in large slabs if possible; cut pieces dry out a little faster. If storing cut cubes, a tightly sealed container helps protect them from fridge odors. Avoid leaving the tofu at room temperature for extended serving periods, and return leftovers to the refrigerator promptly.
For hot leftovers, warm portions in a lightly oiled skillet over medium-low heat, turning carefully so they do not break. You can also microwave them in a covered microwave-safe dish with a teaspoon of water to reduce drying, using short intervals and checking between them. USDA guidance is to reheat leftovers to 165°F (74°C); use a food thermometer if checking a hot portion. The texture is at its best freshly set or gently warmed. Freezing is possible, but it can make the tofu more crumbly and watery after thawing, so refrigeration is preferable when you want clean slices.
Frequently Asked Questions
Is Burmese chickpea tofu the same as soy tofu?
No. This version is made by thickening chickpea flour and water, so it contains no soy unless a soy-based seasoning is added later. It has a mild, earthy chickpea flavor and a tender set. Soy tofu is made from soy milk and a coagulant, and its flavor and texture depend on the type and firmness.
Why did my chickpea tofu stay soft?
The most common causes are too much water, flour that was packed into the measuring cup inaccurately, or a mixture that was removed from the heat before it became very thick. The cooked mixture should hold a trail when stirred and look glossy rather than pour like batter. Make sure the pan has chilled for at least 2 hours; a deeper container may need additional time.
Can I make this without turmeric?
Yes. Turmeric gives the tofu its warm golden color and a faint earthy note, but it is not needed for the mixture to set. Leave it out for a paler tofu, or use a small pinch of another mild seasoning if you want. Do not add extra liquid to replace it.
Can I use chickpea flour labeled besan?
Yes. Besan is chickpea flour and works well in this recipe. Different brands and milling styles absorb water slightly differently, so rely on the visual cue during cooking: the mixture should become dense, glossy, and able to hold a line made by the spoon. Weighing the flour helps keep the ratio consistent.
Can I make it ahead?
Yes. The tofu needs at least 2 hours to set, so making it earlier in the day is convenient. Once chilled, keep it covered in the refrigerator and use it within 3–4 days. Slice it just before serving for the cleanest edges, or cut it ahead and keep the pieces sealed until you are ready to dress or cook them.
Does it need to be fried before serving?
No. Once fully set, it can be eaten cold or at room temperature, especially in salads. Frying is an optional way to add a browned outside and a warmer center. Use gentle heat and turn the pieces carefully because chickpea tofu is more tender than many firm commercial soy tofus.
Related
- Burmese Eggplant Recipe with Garlic, Chili, and Herbs
- Burmese Tofu Recipe: Make Chickpea Tofu From Scratch
- Burmese Banana Semolina Cake: A Coconut-Rich Bake Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).