Crispy Shan Tofu (Chickpea Tofu) with Chili-Lime Drizzle

Burmese-style tofu made from chickpea flour — no soy, no press, no coagulant. Set it like polenta, fry it crisp, and drown it in a bright chili-lime drizzle.

💪 Where's the protein? Right here — 16g

Chickpea flour (15g)
Sesame seeds (1g)

🍃 Sugar-Free Option

Avoiding sucrose and honey entirely? Here's the stevia version of this dish:

Maple syrup, 1 tsp→Swap for liquid stevia — about 3–4 drops per teaspoon of maple called for. If the batter or sauce needs the liquid volume, add the same amount of water or plant milk.

Ingredients (all organic)

✓ Chickpea flour, 1.5 cups
✓ Water, 4.5 cups, divided
✓ Turmeric, 1/2 tsp
✓ Salt, 1/2 tsp
✓ Lime, 1
✓ Tamari (low-sodium), 2 tsp
✓ Maple syrup, 1 tsp
✓ Chili crisp or flakes, 1 tsp
✓ Scallions + cilantro + sesame seeds
✓ Neutral oil for frying, 1 tbsp

How to Prep

1Whisk chickpea flour, turmeric, and salt with 1.5 cups cold water until lump-free; rest 10 minutes.
2Bring the remaining 3 cups of water to a boil, whisk in the batter, and stir constantly over medium heat 8–10 minutes until thick and glossy like polenta.
3Pour into an oiled loaf pan; chill 2+ hours until fully set, then slice into slabs or cubes.
4Pan-fry in hot oil until deeply golden and crisp on each side, 3–4 minutes per side.
5Whisk lime juice, tamari, maple, and chili; drizzle over and shower with scallions, cilantro, and sesame.

#soy-free#gluten-free#make-ahead#high-fiber