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May 15, 2009 11:25 PM

Burmese Tofu (or: Calling Marachino :))

I have tried twice to make burmese (chickpea) tofu and both times have ended up with a bland, formless sludge. I chalked it up to a bad recipe (here's the one I followed, and pretty much the only one online:


Then through the magic of youtube, I saw the procedure tonight and realized that it was exactly as described in the recipe with the exception of them using whole chickpeas to start instead of besan flour.

Does anyone know what I might be doing wrong? I know from eating it at Burmese restaurants that the tofu should be fairly solid, like polenta, but what I've ended up with after draining and cooling in the mold is more like soy tofu: gelatinous and not holding its shape.

Would appreciate any insight you could share, thanks!

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  1. I tried making it from chickpea flour this weekend. It came out the consistency of cooked grits which is not what I think was intended by the recipe. I put it in a loaf pan and baked for 30 minutes at 350 degrees F and it only thickened a little more. The good news is that it tasted great especially when I cooked it in a little canola oil. I actually tried it as a dip and it was good.
    However I will continue experimenting and searching for a better recipe to get something that can be sliced.

    1 Reply
    1. re: Semiveg

      This person had success with a different recipe:

      The texture definitely shouldn't be like cooked grits.