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Burmese Tohu




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




3 cups chickpea flour (also called besan or garbanzo flour) see note below
15 cups water
1 t. corn or peanut oil
1/4 t. ground turmeric
1 t. salt


Recipe



Mix the chickpea flour and water together with a whisk or egg beater. Let stand overnight, about 12 hours.

Next day, strain the mixture, 1/4 at a time, through a thin cotton cloth. Help the mixture through the cloth by stirring and pressing. Scrape out the residue from the cloth and discard it. let the strained liquid settle for 3
hours.

With a soup ladle, carefully remove 6 cups of the liquid from the top of the mixture without disturbing the bottom. Discard the 6 cups liquid you remove.

Rub the bottom of a large pot with the oil. Pour in almost all the remaining mixture (about 9 cups) and add the turmeric and salt. What remains at the bottom of the original pan is a thick chickpea sludge, about 1 cup. This
should be reserved for step 5.

Bring to a boil the 9 cups of mixture and cook over moderate heat 30 minutes, stirring continuously. At this time, add the reserved sludge, which will act as a thickening agent, and continue to cook over low heat for 10
minutes more, stirring the thick mixture firmly. Remove the pan from the heat.

Line a 12×4 inch tray (a large loaf pan is good), 3 inches deep, with clean cotton cloth. Turn outn the mixture into this and cool completely, uncovered, overnight. At this stage you may slice the firm tohu, it is ready to use.

*Apparently any bean flour will do but it needs to have a protein component as close to soy as possible. Soy most immediate relative is mung bean and apparently successful doufu can be made from it using this recipe as well.