Burmese Chickpea Tofu with Cilantro Lime Stir Fried Vegetables

I love making meals that shock my family and this was definitely one of them. Burmese tofu, have you heard of it? It's not soy based at all, which makes it perfect for me since I can't have soy. Burmese tofu is made with a mixture of bean flour and water. This version is made with my favorite flour, chickpea flour! Exciting, right?! I fell in love with Burmese tofu a few years ago when I made this dish of Winter Harvest Root Vegetables with Burmese Tofu. At the time, all my boys were meat eaters so this was mostly for me. Now step in a few years later, some health choices to lower the amount of meat my guys choose to eat and now I've got a household full of Burmese tofu lovers. I don't know if I should be happy or sad about this because now I have to share the love with this deliciousness. Ok, so imagine this...little bites of roasted goodness that are firm yet creamy on the inside with a crunchy texture on the outside served up with sweet and sour saucy Asian vegetables. I can NOT express how deliciously fresh and vibrant these flavors are. I served this dish up with short grain brown rice and garnished it with sesame seeds. The process seems complicated, but it comes together way faster than it looks. The hardest part is waiting for the Burmese tofu to set up and then roast. You could easily make the Burmese tofu the night before, then it's ready to bake while you cook the vegetables the next day. I hope you enjoy this as much as we did.

Burmese Tofu with Cilantro Lime Stir Fried Vegetables

Yield: 8 servings Prep Time:          30 minutes Cook Time:         1 hour 15 minutes Rest Time:           4 hours Burmese Chickpea Tofu

• 6 cups Water (1440 mL)
• 2 cup Garbanzo Bean Flour (240 g)
• 2 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ¼ tsp Turmeric

Line a 9 x 11-inch pan with parchment paper. Set aside. In a 6-quart pot, combine the water, garbanzo bean flour, salt, onion powder, garlic powder and turmeric. Whisk until combined and there are no lumps. Heat the mixture on medium high heat, continuously whisking while it cooks. Cook for 8-10 minutes until thick and creamy. Pour the mixture into the prepared pan and allow to cool for an hour. After it has cooled, refrigerate at least 3 hours or until firm. I prefer letting it set overnight. After cooled, remove from pan and slice or dice. Cilantro Lime Stir Fried Vegetables

• 2 large Eggplants, diced large
• 3 10 oz bags Asian Vegetable Stir Fry Blend
• 1 bunch Scallions, sliced and greens seperated
• 4 small clove Garlic, minced (12 g)
• 1 tsp Salt
• ¼ tsp ground Pepper
• ½ cup chopped Cilantro (30 g)

Sauce

• ½ cup Coconut Aminos (120 mL)**
• ¼ cup Water (60 mL)
• 2 TBSP fresh Lime Juice (30 mL)
• 2 TBSP Rice Vinegar (30 mL)
• 1 TBSP Sweet Chili Sauce (15mL)
• 2 TBSP Cornstarch (16 g)

Preheat oven to 375°F. Line a large baking sheet with parchment paper. Place the diced Burmese tofu on the prepared pan. Sprinkle with salt and pepper to your taste. Stir carefully to coat everything. Bake for 1 hour and 15 minutes or until your tofu is crisp, stirring every 30 minutes. Heat up a large non-stick skillet on medium heat. Add the eggplant, mixed vegetables, white parts of the scallions, and garlic to the hot pan. Add the salt and pepper to the vegetable mixture. Stir fry until your vegetables are cooked through. While the vegetables are cooking, in a bowl, combine your sauce ingredients. Once the vegetables are cooked, pour the sauce over the vegetables and cook for 3 minutes while the sauce thickens. Add the greens of the scallions and fresh cilantro to the vegetables. Serve with rice and Burmese tofu. **If you've never used coconut aminos, know that they are sweeter than soy sauce. If you choose to use soy sauce, you will need to sweeten this dish up a bit more with the sweet chili sauce or you can use hoisin sauce if you prefer.