sweet mock eel nigiri

2 servings — 50 minutes

Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.

The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.

We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.

The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.


black glutinous rice140 g
japanese rice vinegar7 ml
natural brown sugar15 g
nori sheets1 sheet


soy sauce30 ml
mirin30 ml
natural brown sugar15 g
sake15 ml

chickpea tofu

vegetable bouillon700 ml
chickpea flour85 g
sea salt1.25 g
ground turmeric5 g