Hello, actually I looked up on the internet on how can I make a soy tofu replacement. It is because if I eat soy by itself that I end up itching and breaking out with sores inside my nose. I can eat soy only in tiny amounts. How I have found out that I have a soy allergy was through an allergy skin test and I was 15 years old and in high school when I found out. I was allergic to cow’s milk for a while but can eat yogurt and cheese without a reaction. I have to go easy on the cow’s milk as well because I end up getting terribly congested. It also showed I was allergic to chocolate, eggs and yeast but oh well allhumduallah that went away too.
I just do not eat a lot of it anymore and it was something I consumed on a large scale. The lasting one is soy. My dad is allergic to citrus fruits and stawberries and my mom said this and It was the truth at least allhumduallah he did not call my mom a liar. My mom said she was allergic to mushrooms and so yeah food allergies runs in my family. I have a lot of other allergies too regarding the enviorment which is too many to name. So for my fellow allergy sufferers I am thinking of you too.
This is a very simple to make all you need is 1 cup of besan (chickpea flour), 1 pinch of pink salt. You can buy these at any Indian and Pakistani grocery store. To make a firmer tofu then add 1 pinch of nigari. You can buy this at Asian stores or Amazon. Place this in a bowl and mix with 2 cups of water a little at a time so no lumps are forming until a nice batter is made. In a regular coldero place 1 cup of water and let boil then add the batter a little at a time and keep stirring with a huge wooden spoon until the mixture thickens and smooth. When it is done, this mass should be able to pull away from the side of the pot in one homoginized mass and looks kind of shiny.
Take 1 baking dish and place either 1 piece of plastic wrap, parchment paper or aluminum foil then either use cooking spray, 1 tsp spreaded all over the bottom and the sides and place this cooked besan mixture and spread with either the back of the wooden spoon or a spatula in to an even sheet and pop in the refrigerator for an hour or more to completley cool. Also you can put inside of a cheese cloth to absorb the excess moisture then cut in to cubes to use in any other recipe that requires tofu.
4 thoughts on “Burmese AKA Besan (Chickpea Flour) Tofu”