Burmese tofu: the easiest soy-free tofu using any bean or lentil By @wendythefoodscientist Burmese tofu is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume water heat. This tofu comes from Myanmar and parts of Yunnan China, where it’s traditionally made from chickpeas or split yellow peas. But you can use any bean or lentil, making it incredibly versatile and accessible. Unlike soy-tofu, which requires a coagulant (like I explain in my homemade tofu vid
Burmese tofu: the easiest soy-free tofu using any bean or lentil By @…
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Burmese Tofu, the easy vegan soy-free tofu
Burmese Tofu, the easy vegan soy-free tofu
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1.5K views · 1.6K reactions | Burmese tofu: the easiest soy-free tofu...
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1.5K views · 1.6K reactions | Burmese tofu: the easiest soy-fre…
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How to make tofu out of any legume 🤯 Many of you have tried the legume tofus that I’ve been posting on here for a while now. And while I don’t mean to bore you with yet just another variety, I wanted to go a little more in depth and answer some questions you guys have been sending me. Hopefully, this will help you nail it every time! For starters, this style of tofu is called Burmese tofu, a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split y
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