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.

Method

1. Grease a small loaf tin or baking dish (approx. 10 cm x 20 cm) and set aside. Sieve the flour and spices into a bowl, then stir in 160ml cold water and season to taste with black pepper to make a batter.
2. Heat 375ml water in a medium saucepan. Once it starts to simmer, whisk in the chickpea batter, then continue to stir over a medium-low heat until it thickens. Continue to simmer for 8 minutes to cook out the flour, stirring often, then scrape the mixture into the prepared tin and leave to cool completely. The tofu can be stored in the fridge for up to 3 days if needed.
3. To make the salad, arrange the cabbage, carrot, tomatoes, pickled ginger and coriander on a serving platter. Mix together the dressing ingredients and drizzle over the salad.
4. Turn out the set tofu and cut into 5mm slices. Arrange over the salad and garnish with crispy chilli oil and crispy onions.

Cooking tip

Any leftover cubes of the cooled chickpea tofu can be brushed with a little oil and then cooked in the air-fryer. After 12-15 minutes at 200°C, they puff up, turning crisp on the outside with a tender centre. Serve with your favourite Asian dipping sauces.