Burmese tofu
Burmese tofu, from above
VegVeganShan State

Burmese tofu

Tofu made from besan, not soy. Set, sliced and fried golden with a tamarind dip.

60 minTime
9 gProtein each
mildSpice
Chickpea tofu2 chapters · 1 min read

Make it your way

Grandma's wayShan style besan tofu, fried.
The original
298kcalsame
9 gproteinsame
4 gfibresame
60minutessame

To hpu kyaw.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Besan (chickpea flour, gram flour)1¼ cups
Water3 cups
Turmeric (ground turmeric)½ tsp
Salt1 tsp
Cooking oil (vegetable oil)absorbed from frying
Tamarinda small piece, soaked
Soy sauce1 tbsp
Garlic2 cloves
Green chilli1
Jaggery1 tsp
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Whisk besan, half the water, turmeric and salt until smooth. Boil the rest of the water.
  2. 2Pour batter into boiling water, stirring constantly, and cook until thick and glossy.
  3. 3Pour into a greased tray and leave to set at least 1 hour.
  4. 4Cut into slices and fry until golden and puffed. Mix tamarind water, soy, garlic, chilli and jaggery for the dip.
Serve it like this

Stack the golden slices on a plate with the tamarind dip in a bowl and coriander scattered on top.

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Make it a meal

What goes with Burmese tofu: a bread or rice, a side, something to drink and something sweet.

With a main Shan noodles40 min
On the side Lahpet thoke25 min
On the side Avial35 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Shwe gyi mont75 min
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