Sticky Teriyaki Burmese Tofu
Teriyaki Burmese Tofu
I fell in love with Burmese tofu! Thank you Burma for this amazing creation! If you’ve not heard of it before it’s a tofu made using chickpea flour which means its also soy-free which is perfect for me! It goes so well fried in cornstarch and coated in a sticky teriyaki sauce.
3 cups of water
1 cup chickpea flour
1 tsp salt
1/2 tsp turmeric
1/4 cup corn flour - for frying
120ml soy sauce (coconut aminos)
4 tbsp maple syrup
2 tbsp rice vinegar
sesame seeds (optional)
2 cloves garlic, grated
Thumb of ginger, grated
1 tbsp corn flour + 2 tbsp water
Chilli flakes optional
Whisk together 1 cup of water with 1 cup of chickpea flour and set aside for 5-10 minutes. Then add mixture to a non stick deep pan, place on a low heat setting. Add in salt, turmeric and 2 cups of water and whisk for 10-15 minutes until the chickpea mixture gets thick. I personally like to get it really thick (you can see the consistency on my YouTube video).
To a greased baking tray, pour in chickpea mixture and set in the fridge for 1-2 days. To get it firm for frying I let it sit for at least 24 hours.
Remove from fridge and baking tray and slice chickpea tofu into desired sizes. I like to do little cubes. Then coat the cubes in corn starch.
To a nonstick pan, heat some frying oil. Once hot, add chickpea tofu and fry until lightly crispy and golden. Once cripsy, remove from pan and pat dry with kitchen towel to remove excess oil.
To make the Teriyaki sauce, mix together corn starch and water until smooth. In a separate bowl combine the rest of the teriyaki ingredients. Then, heat a pan and add teriyaki sauce mixture, then pour in the corn starch mixture and stir until sauce begins to thicken and get sticky. Then add in your crispy Burmese tofu and mix together with teriyaki sauce.