Скачать или смотреть Soy-Free Tofu From Any Bean or Lentil | Food Scientist Explains Burmese Tofu

Burmese tofu: the easiest soy-free tofu using any bean or lentil
By @wendythefoodscientist

Burmese tofu is naturally soy-free — and unlike regular tofu, it doesn’t need a coagulant.
It’s just any legume + water + heat.

This tofu comes from Myanmar and Yunnan, China, where it’s traditionally made from chickpeas or split yellow peas. But the beauty is: you can use any bean or lentil, making it incredibly versatile and accessible.

🔬 The food science behind Burmese tofu:
Starches gelatinize → absorb water and thicken
Proteins denature → unfold and form networks
Together, they create a stable, sliceable gel that sets when cooled.

When reheated (pan-fried, air-fried, or deep-fried), it turns crispy outside, soft and custardy inside.
🥣 Two main methods:
1️⃣ Chickpea flour method (traditional)
Mix chickpea flour with water
Cook while stirring until thickened
Pour into a mold, let set

2️⃣ Whole bean method (shown in this video)
Wash + soak any bean/lentil (see my previous video on soaking to prevent bloating)
Blend with water (ratio 3:5 lentils to water) until smooth
Cook while stirring until thickened
Pour into a mold, let set

I used red lentils, yellow lentils, and black lentils.
Some recipes suggest straining, but I prefer keeping the whole blended legume → more fiber, more nutrients, less waste.

How to enjoy Burmese tofu:
Serve cold, or pan-fry / air-fry / deep-fry until golden.
Works beautifully in salads, stir-fries, and curries.

💬 Have you ever tried Burmese tofu?
Which legume would you experiment with first? Comment below 👇

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