Mung Bean Tofu Recipe
Mung bean tofu, a variety of Burmese tofu, is a soy-free, nutritious and healthy dish, making it perfect for various dietary preferences. With its distinct flavor and smooth texture, mung bean tofu has gained popularity not only among vegetarians and vegans but also among those seeking a healthier and environmentally-friendly source of protein.
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What is Mung Bean Tofu?
Mung Bean Tofu is a variation of Burmese tofu. Burmese tofu is a popular and unique tofu originating from Myanmar (formerly known as Burma). Unlike soy-based tofu, which is made by adding a coagulant to soy milk to form tofu curds, Burmese tofu utilizes the starch in beans or peas to create a firm block of tofu. This tofu is highly regarded for its rich protein content, gluten-free properties, and suitability for vegetarian and vegan diets. It has gained recognition worldwide as a nutritious and delectable plant-based protein source.
Various types of beans and peas can be used to make Burmese tofu, with Burmese chickpea tofu being the most popular variation. Less popular than chickpea tofu, mung bean tofu is also made using the Burmese tofu technique, with peeled split mung beans or mung bean flour as the main ingredient. Mung beans are mixed with water to create a thick, smooth batter, which is then cooked on the stove to allow some of the water to evaporate. After the mixture cools down and solidifies, you’ll have a fantastic tofu alternative for your daily meals.
How Does Mung Bean Tofu Taste?
This type of tofu boasts a delicate and subtly nutty flavor. It is somewhat denser as compared with traditional tofu, but its taste remains mild. This versatility makes it suitable for various culinary applications. You can incorporate mung bean tofu into savory dishes such as curries, stir-fries, and salads. However, because it lacks additional gelling agents aside from its own starch, it can easily disintegrate in hot water. Therefore, before incorporating it into another dish, it is advisable to fry it first to achieve a firmer texture.
Ingredients
- 300g (10.5 oz) peeled split mung beans/mung bean flour
- 1L (2.2 lb) water
When using mung beans to make tofu, you have two options: peeled split mung beans, or mung bean flour. Peeled split mung beans are more commonly found and can be easily purchased from supermarkets and Asian food stores. However, they require more time for soaking and blending. On the other hand, mung bean flour is a simpler choice: just mix it with water and let it rest to absorb the water fully before cooking.
Here’s how to choose the best peeled split mung beans for making tofu:
- Appearance: Look for beans that are uniformly yellow in color. Avoid beans that appear dull or faded, as this may indicate they are old or have been stored improperly. Check for any signs of discoloration, mold, or dark spots, as these can be indicative of spoilage or contamination.
- Packaging: Examine the packaging for tears, holes, or damage. Well-sealed, airtight packaging helps maintain the freshness of the beans.
How To Make Mung Bean Tofu
To make Mung Bean tofu, follow this step-by-step guide:
Step 1. Preparation
- If you are using peeled split mung beans, rinse and soak them for at least 4 hours or overnight until they become soft and swell in size. Afterward, wash the beans again and transfer them to a blender.
- If you are using mung bean flour, mix the flour with water directly and let it rest for at least 4 hours or overnight.
Step 2. Blending (if using peeled split mung bean)
- If you are using peeled split mung beans, add half of the required water to the blender and blend until the beans are finely ground, creating a mung bean batter.
Step 3. Cooking
- Add the remaining water to the mixture and cook it on the stove until it thickens and becomes smooth, but not as dry as mung bean paste. Approximately 70% of the water should evaporate.
Step 4. Cooling down
- Prepare the mold by applying a thin layer of cooking oil to prevent sticking, then pour the mixture into the mold. Let it rest in the fridge for at least 2 hours.
Step 5. Frying
- Check if your tofu is firm. You can then unmold it and cut it into bite-sized pieces, often resembling traditional tofu blocks or cubes. Fry them on medium heat until they turn golden brown.
Storing Mung Bean Tofu
Mung bean tofu should indeed be stored in the refrigerator to extend its freshness and prevent spoilage. After opening the package or container, transfer it to an airtight container or cover it with plastic wrap to shield it from odors and moisture. It’s advisable to consume your tofu within 2-3 days, as fresher tofu typically maintains its quality better.
Mung Bean Tofu
Equipment
Ingredients
- 300 g 10.5 oz peeled split mung beans/mung bean flour
- 1 L 2.2 lb water
Instructions
Step 1. Preparation
- If you are using peeled split mung beans, rinse and soak them for at least 4 hours or overnight until they become soft and swell in size. Afterward, wash the beans again and transfer them to a blender.
- If you are using mung bean flour, mix the flour with water directly and let it rest for at least 4 hours or overnight.
Step 2. Blending (if using peeled split mung bean)
- If you are using peeled split mung beans, add half of the required water to the blender and blend until the beans are finely ground, creating a mung bean batter.
Step 3. Cooking
- Add the remaining water to the mixture and cook it on the stove until it thickens and becomes smooth, but not as dry as mung bean paste. Approximately 70-80% of the water should evaporate.
Step 4. Cooling down
- Prepare the mold by applying a thin layer of cooking oil to prevent sticking, then pour the mixture into the mold. Let it rest in the fridge for at least 2 hours.
Step 5. Frying
- Check if your tofu is firm. You can then unmold it and cut it into bite-sized pieces, often resembling traditional tofu blocks or cubes. Fry them on medium heat until they turn golden brown.
Nutrition
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