Burmese Tofu (soy-free)


Picture of Burmese Tofu (soy-free)

Total time

10min

Cook time

8min

Prep time

2min
Crate of vegetables

Ingredients

A boiling pot

Instructions

 



  1. 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).

  2. In a saucepan, whisk flour, salt, garlic and water together until well combined and there are no lumps.

  3. For best results, blend in a blender then pour into the saucepan. Heat over medium, stirring continuously, until it thickens evenly, about 5 minutes.

  4. 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.

  5. Pour prepared mixture into your bread pan and spread around evenly with a spoon or spatula.

  6. Let cool completely then refrigerate for at least one hour.

  7. 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
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Picture of Burmese Tofu (soy-free)

Total time

10min

Cook time

8min

Prep time

2min
Crate of vegetables

Ingredients

A boiling pot

Instructions

 



  1. 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).

  2. In a saucepan, whisk flour, salt, garlic and water together until well combined and there are no lumps.

  3. For best results, blend in a blender then pour into the saucepan. Heat over medium, stirring continuously, until it thickens evenly, about 5 minutes.

  4. 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.

  5. Pour prepared mixture into your bread pan and spread around evenly with a spoon or spatula.

  6. Let cool completely then refrigerate for at least one hour.

  7. 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