Ep 13: Burmese Chickpea Tofu Salad | Nepalese Thappu (थप्पू ) | Vegan | Gluten Free Recipe

chickpea flour

🥗Healthier: lentil flour

💰Cheaper: all-purpose flour

Lentil flour provides a similar texture with added nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola is budget-friendly.

peanut

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide a similar crunch.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a common substitute, while vinegar is more economical.

Mix chickpea flour and water in a bowl until smooth.

Add salt and turmeric to the chickpea mixture and stir well.

Heat oil in a pan over medium heat until shimmering.

Pour the chickpea mixture into the pan and spread evenly.

Cook until the edges pull away, about 5-7 minutes.

Flip the chickpea tofu and cook the other side until golden, about 5-7 minutes.

Remove from heat and let cool before cutting into cubes.

In a large bowl, combine chopped red onions, cilantro, cabbage, and green onion.

Add the chickpea tofu cubes to the bowl with vegetables.

Drizzle lime juice and soy sauce over the salad.

Sprinkle with crushed peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens