This Burmese tofu recipe with a cheesy flavour is a must-try. If you like Burmese tofu but haven’t tried adding spices, this chickpea flour cheese combo will surprise you!
Chickpea flour cheese (Burmese tofu)
The vegan cheese alternative you were looking for?
Combine all of the ingredients and mix well. Should be a watery mix, add more water if needed.
Cook the mix on medium heat and bring to boil. Once boiling reduce heat to low and cook for another 10 minutes while cooking, until it's thickened.
Transfer to your BGANG tofu press (or use a container, but your results won't be as firm). Twist, but not too much otherwise the tofu will start getting pressed through the drainage holes.
Set in the fridge to cool down and enjoy like you would regular tofu.