Burmese Chickpea Tofu Scramble

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chickpea flour and the 1 cup of water until the mixture is completely smooth with no lumps. Set this bowl aside.
2. 2Finely chop the 1/2 medium onion and mince the 2 cloves of garlic. Place a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil to the skillet.
3. 3Once the oil is shimmering, add the chopped 1/2 medium onion and the minced 2 cloves of garlic to the skillet. Cook, stirring often, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Add the 1 teaspoon of turmeric powder and the 1/4 teaspoon of chili flakes to the skillet. Stir constantly for 30 seconds until fragrant.
5. 5Pour the smooth chickpea flour mixture from the bowl into the skillet. Cook, stirring constantly with a wooden spoon or spatula, for 10 to 15 minutes. The mixture will gradually thicken and start to pull away from the sides of the pan, forming a soft, tofu-like consistency. Keep stirring to prevent sticking.
6. 6Once the chickpea mixture has thickened to a firm, scramble-like texture, stir in the 1 tablespoon of soy sauce until evenly combined.
7. 7Finely chop the 2 stalks of green onions. Remove the skillet from the heat. Garnish the chickpea tofu scramble with the chopped 2 stalks of green onions and serve immediately.

Related Guides