Tohu Thoke — Burmese Chickpea Tofu Salad

Other Fast Without Oil Published June 13, 2026

Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into ribbons or cubes. Tohu thoke is the salad form: those silky chickpea pieces tossed with shredded cabbage, fresh herbs, tomato, and a tart, savory dressing of tamarind, soy, chili, and a hammer of toasted chickpea flour for nuttiness. It is light on its feet but genuinely filling, and because chickpea flour is the base, it delivers serious plant protein. This is a no-oil dish by nature, which makes it perfect for strict Wednesday and Friday fasting.

Because this recipe uses no oil at all, it suits strict fasting days as written. On oil days, you can finish it with a spoonful of chili oil for extra richness — but it truly does not need it.

FASTING LEVEL: Fast Without Oil (strict-day friendly)
SERVINGS: 4
TIME: 30 minutes, plus 1 hour to set the tofu

INGREDIENTS

- For the chickpea tofu:
- 1 cup (120g) chickpea flour (besan)
- 3 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- For the salad:
- 2 cups finely shredded cabbage
- 2 tomatoes, sliced into thin wedges
- 3 scallions, sliced
- 1/2 cup chopped cilantro
- For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste (or juice of 1 lime)
- 1-2 fresh red chilies, minced, or 1 teaspoon chili flakes
- 2 cloves garlic, grated
- 1 teaspoon sugar
- 3 tablespoons chickpea flour, dry-toasted until golden and nutty

METHOD

1. Make the tofu: whisk the chickpea flour, salt, and turmeric into 1 cup of the water until smooth and lump-free. Bring the remaining 2 cups water to a boil in a saucepan.

2. Pour the chickpea slurry into the boiling water, whisking constantly. Reduce heat and cook, stirring, for 5-7 minutes until very thick and glossy, like polenta.

3. Pour into a lightly wetted dish or small loaf pan, smooth the top, and chill at least 1 hour until firmly set. Turn out and cut into 2cm cubes or thick ribbons.

4. Make the dressing by whisking together the soy sauce, tamarind, chili, garlic, and sugar.

5. In a large bowl, combine the cabbage, tomatoes, scallions, and cilantro with the chickpea tofu. Pour over the dressing and toss gently.

6. Sprinkle the toasted chickpea flour over the top just before serving so it stays nutty and slightly crunchy.

NOTES

- The dry-toasted chickpea flour is essential — it gives the salad its signature roasted depth. Toast it in a dry pan over medium heat, stirring, until it smells nutty.
- On oil days, drizzle with a little chili oil or fried garlic oil for extra richness.
- Make the chickpea tofu a day ahead; it firms up beautifully in the fridge.
- Add roasted peanuts for crunch and even more protein.