A beautifully plated dish of freshly made Burmese chickpea tofu, cut into uniform cubes, served with a soy-based dipping sauce and garnished with fresh herbs.

Tofu without soy? It’s not a modern twist—it’s a centuries-old culinary tradition from Myanmar, where chickpea tofu—called Shan tofu—has long been a staple. Made from chickpea flour and water, this creamy, sliceable tofu is both high in plant-based protein and naturally soy-free.

It’s versatile, easy to prepare, and a deeply nourishing part of Southeast Asian plant-based cuisine.

🧬 What Makes It Tofu?

Chickpea tofu may not follow the same method as soy tofu, but it’s still tofu in texture, use, and cultural relevance.

It sets through heat, using the natural proteins and starches in chickpea flour. No coagulants, no gelling agents—just a beautiful transformation through gentle cooking.

✔ Sets firm enough to slice, fry, cube, or scramble
✔ Rich in protein—~8–10g per 100g
✔ Soy-free, nut-free, gluten-free

At Tofu World, we honour the diversity of tofu traditions—from soy to chickpea, flaxseed to seaweed—because tofu isn’t just an ingredient. It’s a shape-shifter.

⚖️ Chickpea Tofu vs Soy Tofu: A Friendly Comparison

🍳 How to Make Chickpea Tofu at Home

You’ll need just four simple ingredients—no tofu press required.

🛒 Ingredients:

1 cup chickpea flour (besan or gram flour)
3 cups water
½ tsp salt
Optional: ½ tsp turmeric (for colour)

📝 Instructions:

1️⃣ Mix & Hydrate
Whisk 1 cup chickpea flour with 1 cup of water until smooth. Let sit 10 minutes if time allows—it hydrates the flour.

2️⃣ Boil the Remaining Water
Bring the other 2 cups of water to a simmer. Add salt and turmeric.

3️⃣ Combine & Stir
Slowly whisk in the flour mixture. Stir constantly to avoid lumps.

4️⃣ Cook Until Thick
Keep stirring on medium heat for 5–8 minutes, until it becomes glossy and thick like soft polenta.

5️⃣ Set & Cool
Pour into a lined or greased dish and let it cool for 1–2 hours until firm.

6️⃣ Slice & Use
Once set, slice into cubes or slabs. For best texture, chill in the fridge before using.

🍽️ How to Use Chickpea Tofu

This tofu handles heat and flavour beautifully:

🥢 Stir-Fries – Pan-fry until golden, then toss with sauce.
🍛 Curries & Stews – Stands up to simmering.
🥗 Salads & Bowls – Add as a high-protein topping.
🌯 Wraps & Tacos – Use in place of grilled tofu or falafel.
🍳 Scramble – Crumble and season for a hearty tofu scramble.

🧊 Storage Tips

✔ Fridge: Store in an airtight container for 4–5 days.
✔ Brine: Keeps longer in salted water.
✔ Freezing: Possible, but texture may soften slightly.
✔ Spoilage Signs: Slimy texture, sour smell, or discolouration.

⚠️ Troubleshooting Common Issues

Too Soft or Loose?
Cooked too briefly. Let it thicken until it holds shape.
Didn’t Set?
Evaporation matters—cook longer if needed.
Bitterness?
Some flours have a bitter edge. Rinse or add a pinch of sweetener.
Grainy?
Use fresh flour, sieve before mixing, and stir continuously.

🌿 Final Takeaway: Why Chickpea Tofu Belongs in Every Kitchen

This isn’t an imitation. It’s its own kind of tofu—steeped in Burmese heritage, packed with nutrients, and perfect for anyone looking for a soy-free, satisfying tofu alternative.

✔ Easy to make at home
✔ High in plant-based protein
✔ Adaptable in any tofu-style recipe
✔ Naturally allergen-friendly

Whether you're dodging soy or simply curious about the broader world of tofu, chickpea tofu deserves a place on your plate.

👉 Give it a try and taste tofu beyond soy.

Chickpea Tofu – The Soy-Free Tofu with Burmese Roots