Legumes & Beans

Chickpea Tofu (Tohu)

Soy-free Burmese tofu set from chickpea flour — silky, golden, sliced and fried.

Chickpea tofu, known as tohu in Burmese (Shan) cooking, is made by cooking chickpea (gram) flour with water until it sets into a firm, golden block — no soy involved. It has a silky, custardy texture and mild nutty flavor, and is cubed for salads, sliced and fried until crisp, or simmered in curries. It is naturally gluten-free and a key Shan-state ingredient.

Chickpea tofu — known as tohu in Myanmar (Burma) and pe hpe in Burmese — is a starch-set legume tofu distinct in both production and character from the soy-based tofu familiar in East Asian and Japanese cuisines. It is made by cooking chickpea (besan) flour with water until the starch gelatinizes and the mixture thickens to a smooth paste, then setting it with an acid such as lime juice or rice vinegar. The result is a silky, dense cake with a finer grain than soy tofu, a golden-yellow hue when colored with turmeric, and a tender texture that holds its shape well under heat. Unlike soy tofu, which is pressed firmly and relies on protein coagulation, chickpea tofu retains considerably more moisture and is not pressed aggressively, giving it a melt-on-the-tongue quality prized in Burmese and Shan cuisine.

This tofu plays a foundational role in the cooking of Myanmar, northeastern India, and the Shan States, appearing in soups, curries, fried snacks, and salads. Its neutral, mildly nutty flavor makes it an adaptable canvas for bold sauces and seasonings. For cooks seeking a gluten-free protein or a soy-free alternative to conventional tofu, chickpea tofu offers a credible substitute that behaves differently but responds well to the same fundamental techniques: slicing, frying, grilling, or simmering. The name tohu is not related to the Japanese tofu — it arose independently in Southeast Asian culinary traditions, though the Burmese term likely reflects cultural exchange with East Asian cuisines over centuries.

Chickpea tofu behaves quite differently from its soy counterpart. Because it is set through starch gelatinization rather than protein curdling, it has a softer, more custard-like interior and a denser, slightly grainy surface that browns beautifully when fried. It absorbs sauces readily without becoming rubbery, and it holds together better than soy tofu when cut into thin strips or small cubes for frying. Fresh chickpea tofu is sold in Myanmar markets and some Indian grocery stores, typically submerged in water in the refrigerator case near conventional tofu. It keeps for about a week when properly stored, though the water should be changed daily to maintain freshness.

Measured in: g
Storage: Fridge

Types & varieties

Yellow Tohu

Colored with turmeric; the most common Burmese variety, with a warm golden hue and mildly earthy flavor

White Tohu

Made without turmeric; slightly milder flavor and a creamier appearance

Shan Tohu

Regional Shan State variety; typically cut into thicker slabs for frying, yielding a crispier exterior

Soft Tohu

Not pressed after setting; sold in bowls as a soft, custard-like curd; ideal for soups and simmering

How Chickpea Tofu Differs from Soy Tofu

Understanding the fundamental differences between chickpea tofu and soy tofu helps you choose the right ingredient and adapt your techniques accordingly.

Chickpea tofu is set by starch gelatinization and acid precipitation of legume proteins; soy tofu is set by coagulation of soy milk proteins with gypsum or nigari
The texture of chickpea tofu is denser and more custard-like with a finer grain; soy tofu has a lighter, more spongy structure when cooked
Chickpea tofu retains more moisture and is not pressed as firmly, giving it a silkier, more tender bite
When fried, chickpea tofu browns more evenly and holds its shape without becoming rubbery; soy tofu develops a more pronounced spongy chew
Chickpea tofu absorbs sauces and marinades quickly due to its open starch matrix; soy tofu requires scoring or pressing to absorb flavors effectively
Chickpea tofu crumbles more readily when cut thinly if undercooked or cut while still warm — handle with care and cool completely before slicing

Buying and Storing

Fresh chickpea tofu is the most common form, sold in Myanmar markets and Indian grocery stores in larger cities. It is typically stored submerged in water in the refrigerator section.

Look for tofu stored in clean, cold water with no off odors — fresh chickpea tofu should smell faintly nutty, not sour
Avoid packages where the water is murky or the tofu surface appears slimy or discolored
Once home, transfer to a clean container, cover completely with fresh cold water, and refrigerate
Change the storage water daily to prevent fermentation and extend shelf life to 5–7 days
For longer storage, the tofu can be frozen, but this significantly alters texture — frozen chickpea tofu becomes spongier and more porous, best suited for stir-fries rather than soups or frying
Dried chickpea tofu is rare but may be found in specialty Asian markets; rehydrate before use according to package directions

Common uses

Fried as snacks or side dishes — sliced into strips or cubes and pan-fried until golden and crisp on the outsideAdded to Burmese curries and noodle soups, particularly mohinga, where it absorbs the rich, aromatic brothServed cold with tamarind-chili dipping sauce as an appetizer or light snackGrilled or charred and tossed into salads, a characteristic preparation in Shan State cuisineUsed as a protein source in Buddhist monastery cuisine throughout MyanmarAdded to hot pots or steamboat in Northeast India and Myanmar, where it simmers in spiced brothsCrumbled and used as a filling for fritters, pancakes, or spring rollsStirred into vegetable stir-fries where it soaks up sauces without becoming rubberySliced thin and added to sandwiches or wraps for a cooling, protein-rich elementSimmered in coconut milk-based curries for a creamy, tender result

Tips & pitfalls

Use very fine chickpea (besan) flour — coarse flour produces grainy, gritty tofu that refuses to set smoothly
Stir constantly while cooking the flour-water mixture to prevent lumps and ensure even thickening throughout
Do not raise the heat to speed up setting; gentle, steady heat produces a silkier, more cohesive texture
Stop stirring once the mixture coats a wooden spoon thickly — continued agitation breaks down the starch and prevents proper setting
Pour the mixture into a shallow, lightly oiled pan no more than 2–3 cm deep for even, consistent setting; deeper pours may remain liquid in the center
Allow the tofu to cool and set fully (30–45 minutes at room temperature or 15–20 minutes in the refrigerator) before slicing — rushing leads to crumbling
Slice with a wet knife and re-wet between cuts to prevent the tofu from sticking and tearing
Light pressing (even for just 10–15 minutes under a weighted plate) makes the tofu denser and significantly better for frying — it absorbs less oil and holds its shape longer
If the tofu crumbles when cut, the flour-to-water ratio was too low (too much liquid) or it wasn't cooked long enough before setting
Fry at medium-high heat — too hot and the exterior burns before the interior warms through; aim for a steady golden color rather than a quick sear
Season the frying oil with a pinch of salt or a whole chili to flavor the tofu as it cooks — this is a common technique in Shan and Burmese cooking
When adding to soups or curries, drop the tofu in near the end of cooking to prevent it from breaking apart in the liquid

Nutrition

94kcal

Energy

393 kJ · per 100 g

Where the calories come from

Protein 15%Carbs 68%Fat 17%

Protein

3.5g

7% DV

Carbs

16g

6% DV

Fat

1.8g

2% DV

Fiber

0.2g

1% DV

Sugars

1.2g

of which

Sodium

35mg

2% DV

Notable micronutrients

Selenium24% DV

Magnesium10% DV

Calcium9% DV

Iron6% DV

Thiamin (B1)5% DV

Vitamin C3% DV

Source · USDA FoodData Central · approx. Tofu yogurt

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In the shops

Matched grocery products

Firm Tofu
Hacendado · 400 g · Mercadona
€1.90
Bonpreu Organic Tofu
BONPREU · kg · Bonpreu
€2.45
Natursoy Fresh Organic Tofu
NATURSOY · kg · Bonpreu
€2.99

Good to know

Origin: Myanmar (Burma); also northeastern India (Assam, Manipur)
Other Names: Burmese tofu, Shan tofu, Pe hpe (Burmese)
Primary Flour: Finely ground chickpea (besan) flour
Setting Agent: Lime juice or rice vinegar (acid coagulation)
Color: Golden yellow (from added turmeric); white when turmeric is omitted
Gluten-Free: Yes — made entirely from legumes
Storage: Submerged in water, refrigerated; up to 1 week; change water daily
Yield: Approximately 3–4× the volume of chickpea flour used

Substitutes

Soy tofu — Different texture (softer, more spongy) but works in most savory preparations; not gluten-free; press and score before cooking to improve sauce absorption
Mung bean starch noodles (glass noodles) — Provides similar silky, yielding texture in soups; requires different preparation and cooking method; best in brothy dishes
Egg tofu — Japanese variety has similar silky, custard-like quality; contains egg, not suitable for vegan diets; excellent in soups and steaming
Pumpkin seed tofu — Similar neutral flavor and starch-setting method; harder to source outside specialty shops; behaves comparably when fried or simmered

Pairs with

Tamarind Fish sauce Turmeric Coconut milk Chili (fresh or dried)Garlic LemongrassGreen onionsRice vinegar Sesame oil

Also called

Burmese Tofu · Shan Tofu · Tohu · Gram Flour Tofu