It was my turn to host Book Club this month and we read the most incredible book, The Art of Hearing Heartbeats by Jan-Philipp Sendker. I don’t want to give away too much about the book but this unconventional love story will make anyone believe in love. I highly recommend it! Since this beautiful love story is set in Burma, it didn’t take long to get inspired with a unique menu to impress my book club friends. I certainly had to do some online research since I know nothing about Burma and I found the most incredible website called Girl Cooks World. The recipes are unique, the pictures are stunning and you will definitely go on a culinary trip around the world. Since Cate, the founder of Girl Cooks World, has been to Burma, she has quite a long list of recipes that I could try and I had a hard time choosing! But there was something about this homemade tofu made with chickpea flour that really got my attention. I always figured making tofu would be such an ordeal but this recipe is so simple and makes alot of tofu to feed a crowed.

Chickpea Tofu

recipe from girlcooksworld.com

2 cups chickpea/Garbanzo Bean flour

2 tsp salt

1/4 tsp ground turmeric

6 cups water, divided

I brought 4 cups of water to a boil in a wide, shallow pot on medium-high heat. I sprayed a 9″x13″ baking dish with cooking spray and set it aside.Â While the water was heating up, I combined the chickpea flour, 2 cups of water, salt and turmeric in a large bowl. I whisked until smooth.

Once the water was boiling, I gave the chickpea flour mixture another stir to ensure that the mixture hadn’t separated then I slowly poured it into the boiling water while stirring the water with a wooden spoon. I lowered the heat to medium-low and stirred the mixture continuously until it was thick and glossy, around 3-5 minutes.

I poured the mixture into the prepared baking dish and let it cool to room temperature. I then set the mixture in the fridge for at least an hour, or until I was ready to use it.

When I was ready to use the chickpea tofu in a delicious salad, I took it out of the fridge and sliced it into pieces. I didn’t take any pictures of the salad but I’ll tell you what I did…I sauteed the tofu in vegetable oil until brown on all sides then removed from the pan. I added onions, coriander and cumin and sauteed them until caramelized, around 30 minutes. I mixed the onions with the tofu and stirred in fresh chopped parsley.



