This tofu originated in Myanmar, formerly Burma.  It is made from chickpeas rather than soybeans.  Has much less fat and is nutritious.  It has a texture similar to tofu and can be made with different firmness.  Chickpea tofu can even be made into dumplings.

http://www.youtube.com/watch?time_continue=333&v=kwScaCeR9S4 - Making Traditional Shan Tofu

It is easy to make at home with just a few simple ingredients.

This recipe is from a vegan Ethiopian cookbook but many other recipe and methods are available online.  Which method used depends on what tofu firmness you are after.  Tofu dumplings can also be made.  The chickpea tofu pictured is spicy as I added Ethiopian Berbere, a chili pepper blend, to the mix.

Kittee Burns Chickpea Tofu from Teff Love

Ingredients:
2 Cups Water
1 Cup Chickpea Flour
1/2 tsp granulated onion
1/4 tsp tumeric

My additions:
1/2 tsp granulated garlic
1 tsp Berbere
1/2 tsp black pepper

Method:
-Pour all ingredients into a blender and process on high until smooth.  About 30 seconds
-Pour into a medium saucepan cook over medium high heat, whisking or stirring constantly with a wooden spoon
-When the mixture suddenly thickens, reduce heat to medium and continue to whisk constantly for another 5 minutes.
-The mixture will get thick like a custard or pudding and form large bubbles that pop on the surface and have a glossy finish (be careful of hot sputters as you stir)
-Pour or spoon the mixture into an 8 inch baking pan and let rest undisturbed for 15 minutes.  It will firm up quickly as it cools.  once cool, transfer to the fridge until thoroughly cold and firm.  About 1 hour.  It will continue to firm up the longer it rests.
-If you prepare the chickpea tofu in advance, cover it tightly and  it will last up to 3 days in the fridge.  if any water accumulates, pour it off  before using.
 
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Wow   Fascinating !  Gracoman .. 

I use chickpea flour for frying because it is non-porous and the Evoo does not seep through the product. 

Interesting recipe  ..

What is Berbere ?  

What is a substitute for this  ?  

Does not exist in the Mediterranean ( Spain, Italy, Southern France or Portugal and I doubt Greece). 

Thanks .. Have a lovely day and autumn.

Good morning Margi,

Yes, chickpea flour has many and varied uses.  It is always in my pantry.

Berbere is a chili spice blend.  A key ingredient in the cuisines of Ethiopia and Eritrea.  It is available at most spice shops but you can also make your own if you have access to the proper ingredients.  I prefer and order the berbere blended and imported from Ethiopia by http://www.brundo.com/products/bereber-hot-chili-pepper-blend - Brundo . 

Berbere isn't required in this tofu.  I usually have some in my spice cabinet and add for additional flavor and a bit of heat but any chili blend will do if you like that sort of thing. 

Many recipes for Burmese tofu are available online.  Some use flavoring ingredients like vegetable bouillon.  Mine has no added fat and is not fried in any oil.  I find most recipes devoid of added oil(s) or other fats benefit greatly from added heat so in it goes.

Thank you so much. 

Shall check it out .. 

We have several international supermarkets which carry a wide variety of spices from foreign lands. 

Thank you very much ..  

Shall put on my list ..

Have a lovely weekend. 

***  Chickpea flour is wonderful for dusting my fish and then sautéing .. I use it for Spanish Fresh Anchovies  known as Boquerones ..

Anchovies are the salted Boquerones ..  

So crisp and light .. And not  greasy  !!!!

Ciao ..  Have a lovely wkend ..