Burmese Tofu (soy-free)
Total time
10minCook time
8minPrep time
2min
Instructions
- Line a bread pan (9x5) with parchment paper, enough so the paper comes up along the sides, or grease the pan with oil. (Set aside).
- In a saucepan, whisk flour, salt, garlic and water together until well combined and there are no lumps.
- For best results, blend in a blender then pour into the saucepan. Heat over medium, stirring continuously, until it thickens evenly, about 5 minutes.
- Once it is very thick and stiff, reduce heat slightly cook for 3 more minutes or until the batter doesn’t taste bitter or like uncooked flour.
- Pour prepared mixture into your bread pan and spread around evenly with a spoon or spatula.
- Let cool completely then refrigerate for at least one hour.
- After it has chilled remove slab from pan and cut. Use within 3 days, refrigerate.
Nutrition
Servings per batch: 4
- Calories: 183
- Fat: 3g
- Carbohydrate: 30.50g
- Dietary Fiber: 8.70g
- Sugars: NA
- Protein: 9.70g
Total time
10minCook time
8minPrep time
2min
Instructions
- Line a bread pan (9x5) with parchment paper, enough so the paper comes up along the sides, or grease the pan with oil. (Set aside).
- In a saucepan, whisk flour, salt, garlic and water together until well combined and there are no lumps.
- For best results, blend in a blender then pour into the saucepan. Heat over medium, stirring continuously, until it thickens evenly, about 5 minutes.
- Once it is very thick and stiff, reduce heat slightly cook for 3 more minutes or until the batter doesn’t taste bitter or like uncooked flour.
- Pour prepared mixture into your bread pan and spread around evenly with a spoon or spatula.
- Let cool completely then refrigerate for at least one hour.
- After it has chilled remove slab from pan and cut. Use within 3 days, refrigerate.
Nutrition
Servings per batch: 4
- Calories: 183
- Fat: 3g
- Carbohydrate: 30.50g
- Dietary Fiber: 8.70g
- Sugars: NA
- Protein: 9.70g
