hi guys you're probably wondering what the heck is Burmese tofu well it's a type of eggy tasting tofu that's made with chickpea flour water and salt it doesn't taste like regular tofu at all and it's a great source of plant-based iron and protein I use it wherever I might use some medium to soft tofu to make this recipe first line a couple rectangle baking pans with parchment paper and set them aside then in a large pot set 4 cups of water to boil I'm adding 2 cubes of veggie bullion to give this batch a super savory flavor next combine 2 cups of chickpea flour with 2 cups of cold water and give it a good whisk until completely smooth just like this when your water or veggie broth comes to a rolling boil slowly pour in the chickpea mixture while stirring turn off the heat and continue whisking for about 5 more minutes the mixture will quickly thicken and the surface will go from a matte finish to glossy next pour the mixture into your prepared baking pans as evenly as possible work quickly as this stuff firms up fast here I'm using the back of the wooden spoon to smooth out the tofu as much as I can after that just let it all cool before sticking them in the fridge for at least an hour after that hour or so you should be able to lift the tofu right out of the pan by the paper I like to cut each block into fours giving us eight servings per batch and that's it just cut them up and heat them up to eat or cube em and mix them with some vegenaise and veg for some eggless egg salad or cut them into steaks flower them and deep-fry em for chickpea fries like I did last night for dinner or well just use your imagination thank you so much for watching this video please give it a thumbs up if you liked it and share it with your friends and as always please subscribe for more easy delicious vegan recipes each week