Lunch & Dinner Recipes

Burmese-style Chickpea Tofu

Chickpea flour is used by many different cultures to produce a polenta-like mixture which can be set in a mould. In Myanmar, it’s known as Shan Tofu and is often served sliced as a salad or deep-fried with a dipping sauce. We’ve paired the tofu with some typical Burmese-style salad ingredients, which happen to be high in both prebiotic soluble fibre to feed your microbiome, and insoluble fibre to aid digestion and help you feel fuller for longer.

11 Plant Points

4 servings

20 mins

Ingredients
Instructions
  • 100g chickpea (gram) flour
  • ½ tsp mild paprika
  • ¼ tsp turmeric
  • 1 tbsp tahini
  • 1 large carrot, peeled into ribbons
  • 250g cherry tomatoes, sliced
  • 50g pickled sushi ginger, drained weight
  • 2 tbsp fresh coriander, leaves roughly chopped
  • 2 tbsp crispy onions
  • 2 tbsp crispy chilli oil, or to taste
  • 1 lime, juiced
  • 2 tsp caster sugar
  • 1½ tbsp Thai fish sauce, or use tamari to keep it vegan and gluten-free
  • 1 clove garlic, crushed

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