Burmese chickpea tofu with spicy dipping sauce

Burmese chickpea tofu with spicy dipping sauce

3.8 12 rating

Prep. 15 min

Total 1 h 30 min

4 portions

Ingredients

Chickpea tofu

extra virgin olive oil plus extra for greasing
1 - 2 tbsp
chickpea (besan) flour
150 g
salt
½ tsp
garlic powder
¼ tsp
ground turmeric
¼ tsp
ground cumin
¼ tsp
filtered water
370 g

Spicy dipping sauce

garlic clove
1
piece fresh ginger peeled
2 cm
Sriracha sauce
65 g
lime juice
30 g
filtered water
1 tbsp
pure maple syrup
20 g
spring onion/shallot cut into thin slices, to serve
1
sesame seeds to serve

Difficulty

easy

Nutrition per 1 portion

Protein 8.9 g

Calories 1261.8 kJ / 300.4 kcal

Fat 16.8 g

Fibre 5.8 g

Carbohydrates 25.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Hommus

15 min.

Eggplant and tomato breakfast hash with crispy tempeh

40 min.

Vegan carrot cake with orange frosting

2h 5 min.

Eggplant and porcini bites with turmeric tahini dressing

55 min.

Sweet and sour tempeh

50 min.

Millet-stuffed cabbage rolls with mushroom sauce

1h 40 min.

Savoury tofu quiche

1h 30 min.

Chilli con tempeh

20 min.

Honey ginger tofu with greens

2h 25 min.

Celeriac parmigiana

1h 10 min.

Leek quiche

1h 20 min.

Tomato and lentil dahl

35 min.