Southeast AsianPlated meal

Burmese Chickpea Tofu Crunch Plate

Set-and-crisp Burmese-style chickpea tofu with a silky centre, served over a sharp cabbage, cucumber and carrot crunch with lime, ginger, chilli, peanuts and hemp.

Eat nowMake-aheadContains gluten, peanuts, sesame, soy
Hands-on34 minTotal time2 hr 13 minEnergy772 kcalProtein39g
Recipe details
LightKitchen project

Equipment: Loaf tin, Hob

Keep chilled after cooking

Burmese Chickpea Tofu Crunch Plate
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Chickpea tofu

Crisping

Crunch

Dressing

Finish

Now we make

Method

34 min hands-on 2 hr 13 min altogether
  1. 1
    Line a small loaf tin or food container with baking paper. Whisk 100g chickpea flour, ΒΌ tsp turmeric, Β½ tsp salt and 120 ml of 330ml water into a perfectly smooth slurry
    πŸ– 4 min
  2. 2
    Bring the remaining water to a simmer in a saucepan. Whisk in the chickpea slurry and cook over medium-low heat for 7-9 minutes, stirring constantly, until very thick, glossy and pulling cleanly from the sides
    πŸ– 9 min
  3. 3
    Scrape immediately into the lined container, smooth the top, cool for 15 minutes, then refrigerate until fully set, at least 90 minutes or overnight
    πŸ– 3 minπŸ’€ 1 hr 45 min unattended
  4. 4
    Cut 120g cucumber into thin half-moons. Whisk 24ml lime juice, 12ml rice vinegar, 10ml soy sauce, 6ml maple syrup, 3ml sesame oil, 6g freshly grated ginger and Β½ tsp chilli flakes. Toss half with 100g very finely shredded green cabbage, cucumber, 70g coarsely grated carrot, 20g roughly chopped coriander leaf and 2 thinly sliced spring onion; keep the rest for serving
    πŸ– 6 min
  5. 5
    Lift out the set chickpea tofu, pat the surface dry and cut into thick fingers. Heat 7ml olive oil in a non-stick frying pan and crisp the fingers for 3-4 minutes on each broad side until deeply golden while the centres stay silky
    πŸ– 9 min
  6. 6
    Roughly crush 25g roasted peanuts. Pile the sharp cabbage-cucumber crunch onto a plate, arrange the hot chickpea tofu over it, spoon over the reserved dressing, then scatter with peanuts and 15g hemp seed
    πŸ– 3 min

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Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

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Nutrition summary

At a glance

Higher inVitamin KFolatePhosphorus
Lower inSeleniumVitamin ECalcium

Worth noticing: Sodium uses more than half of the daily limit in this portion.

Calories

772kcal

37%
Top contributors
Chickpea Flour Β· 44%Peanuts Β· 19%Hemp Seed Β· 11%
20% cal

Protein

39.0g

62%
Top contributors
Chickpea Flour Β· 57%Peanuts Β· 17%Hemp Seed Β· 12%
37% cal

Carbs

71.4g

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Chickpea Flour Β· 63%Carrot Β· 7%Green Cabbage Β· 6%
43% cal

Fat

36.7g

52%
Top contributors
Peanuts Β· 34%Hemp Seed Β· 20%Chickpea Flour Β· 18%

Small numbers, big impact

Everyday essentials

Fibre20.92g
71%
Top contributors
Chickpea Flour Β· 52%Green Cabbage Β· 12%Peanuts Β· 11%
Vitamin B120.00ΞΌg
0%
Vitamin D0.00ΞΌg
0%
Iodine0.00ΞΌg
0%
Iron9.58mg
53%
Top contributors
Chickpea Flour Β· 51%Hemp Seed Β· 12%Peanuts Β· 10%
Zinc5.83mg
53%
Top contributors
Chickpea Flour Β· 48%Hemp Seed Β· 25%Peanuts Β· 9%
Calcium247.70mg
25%
Top contributors
Chickpea Flour Β· 18%Green Cabbage Β· 16%Water Β· 13%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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