Burmese Chickpea Tofu Salad with Tamarind Dressing
A refreshing Burmese-style salad featuring homemade chickpea tofu cubes tossed in a tangy tamarind and garlic dressing. This asian-inspired vegetarian (gluten free) ready in about 25 minutes blends chickpea flour, water, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup chickpea flour
- 3 cups water
- 2 tbsp vegetable oil
- 1 medium, thinly sliced cucumber
- 1 large, chopped tomato
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped fresh mint
- 1 small, finely sliced shallot
- 1 tbsp tamarind paste
- 1, minced garlic clove
- 2 tbsp lime juice
- 1 tsp, grated palm sugar
- 1/2 tsp salt
- 2 tbsp crushed roasted peanuts
Instructions
- Step 1: In a medium saucepan, whisk together 1 cup chickpea flour and 3 cups water until smooth and free of lumps. Cook over medium heat, stirring constantly for about 8 minutes until the mixture thickens to a pudding-like consistency.
- Step 2: Remove from heat and stir in 2 tbsp vegetable oil, then pour the mixture into a greased 8x8-inch pan. Spread evenly and let cool completely to set, about 1 hour.
- Step 3: Once set, cut the chickpea tofu into 1-inch cubes.
- Step 4: In a small bowl, whisk together 1 tbsp tamarind paste, 1 minced garlic clove, 2 tbsp lime juice, 1 tsp grated palm sugar, and 1/2 tsp salt until the sugar dissolves to create the dressing.
- Step 5: In a large salad bowl, combine the chickpea tofu cubes, 1 thinly sliced medium cucumber, 1 large chopped tomato, 1/4 cup chopped cilantro, 1/4 cup chopped fresh mint, and 1 small finely sliced shallot.
- Step 6: Pour the tamarind dressing over the salad and toss gently to coat all ingredients.
- Step 7: Sprinkle 2 tbsp crushed roasted peanuts on top just before serving for added texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese Chickpea Tofu Salad with Tamarind Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Burmese Chickpea Tofu Salad with Tamarind Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Burmese Chickpea Tofu Salad with Tamarind Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Chickpea Tofu Salad with Tamarind Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Burmese Chickpea Tofu Salad with Tamarind Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
