Community recipe
Burmese-Inspired Steamed Chickpea Tofu with Bright Tomato Relish
A tender, savory chickpea custard is steamed until sliceable, then served with a fresh tomato-lime relish and aromatic coconut greens. This naturally vegan, gluten-free dish offers the comfort of tofu with a pantry-friendly technique and lively Southeast Asian-inspired flavors.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 160 g chickpea flours
- 400 ml waters
- 1 tsp ground turmeric
- 1 tsp fine salt
- 1 tsp neutral oil
- 300 g ripe tomatoes, diced
- 60 g red onions, finely diced
- 15 ml lime juice
- 1 tbsp cilantro, chopped
- 1 red chili, finely minced
- 0.5 tsp fine salt
- 1 tbsp neutral oil
- 2 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 1 tsp ground coriander
- 300 g chopped greens, such as collard greens or spinach
- 120 ml unsweetened coconut milk
- 0.5 tsp fine salt
Make it
Instructions
- 01
Make the chickpea batter
In a bowl, whisk 160 g chickpea flour with 400 ml water until smooth. Whisk in 1 tsp ground turmeric and 1 tsp fine salt until evenly combined, then let the batter stand while the steamer heats.
- 02
Steam until firm
Lightly grease a heatproof 20 cm square dish with 1 tsp neutral oil. Pour in the batter, place the dish in a covered steamer over simmering water, and steam until the center is firm and a skewer comes out clean, about 20 minutes. Remove the dish carefully and cool for 5 minutes.
- 03
Prepare the tomato relish
While the chickpea tofu steams, combine 300 g ripe tomatoes, 60 g red onion, 15 ml lime juice, 1 tbsp chopped cilantro, 1 small red chili, and 0.5 tsp fine salt in a bowl. Toss gently and set aside so the flavors mingle.
- 04
Cook the coconut greens
Warm 1 tbsp neutral oil in a skillet over medium heat. Add 2 garlic cloves, 15 g fresh ginger, and 1 tsp ground coriander, and cook until fragrant, about 1 minute. Add 300 g chopped greens, 120 ml unsweetened coconut milk, and 0.5 tsp fine salt. Cover and cook until the greens are tender, about 5 minutes.
- 05
Slice and serve
Run a knife around the steamed chickpea tofu, turn it out, and cut it into four portions. Spoon the coconut greens onto plates, top with the chickpea tofu, and finish each portion with the tomato relish. Serve warm.
