Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free} (2024)

FAQs

Can you eat Burmese tofu raw? ›

Tofu is not technically a “raw” food, so you are generally safe to eat it unheated, or straight out of the package. Soybeans are fully cooked prior to being processed into tofu and packaged. According to World of Vegan, any potential threats are eliminated in the heating process prior to being packaged.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.

Like soy-based tofu, this varietal is naturally gluten-free. It's also very low in total fat and contains no saturated or trans fats. Exact amounts vary based on the recipe and ratio of chickpea flour to water, but expect the fat content to hover around a mere one to two grams per serving.

You don't always need to press it; in fact, it's totally unnecessary when you buy silken tofu for the purposes of making vegan cheeses, quiches, desserts or anything where you want a softer consistency.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

Store: Store any leftover garbanzo tofu in an airtight container in the fridge for 2-3 days (dried chickpea tofu) or 3-5 days for chickpea flour tofu! Freeze: Out of the two methods, chickpea flour tofu is more freezer-friendly (texture-wise).

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Like most other plant protein sources, chickpeas are not a complete protein and do not contain all nine essential amino acids. Chickpeas are rich in some essential amino acids, including lysine and arginine, but lack the sulfur-containing amino acids, methionine and cystine.

Instead of using tofu for the stir-fry, just add another high-protein element such as seitan, lentils, beans, or a soy-free meat analogue.

Chickpeas when consumed as per the recommended serving size from Monash is an amber rated FODMAP. This means that in moderate amounts, chickpeas can be tolerated on the low FODMAP diet but you should be careful not to eat multiple 'amber' foods together. You can end up FODMAP stacking otherwise.

Why do vegetarians eat chickpeas? ›

Chickpeas are what's known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. “Chickpeas are also an excellent source of non-animal protein,” Lane adds. “They're great for vegetarians and vegans.”

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

Ingredients like Greek yogurt, raspberries, chickpeas and garlic are both gut-healthy and anti-inflammatory foods. This means these snacks can help aid in healthy digestion as well as relieve symptoms of inflammation like joint stiffness, mental fog and high blood pressure.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

You can most certainly eat tofu raw. Cut it into a smallish square, top it with sliced scallions, grated ginger and /or bonito flakes, and pour a little soy sauce on it.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

For Eating Raw: Pretty straightforward. Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up! Draining/Blotting: For block tofu, I like to slit the package and drain out the packing water.

An absolutely amazing dish. Doesn't smell or taste like the fried or stewed version. It's like a nice stinky firm cheese akin to Bleu cheese.