Burmese Tofu Salad

It was a flavorful dish w just the right amount of heat that wasnt overbearing. It can also be made using dried.

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Tohu thoke Burmese Shan tofu salad is silky and creamy with the fragrance of garlic shallots and coriander.

Burmese tofu salad. Grease one 9-inch by 13 inch or two 8-inch by 8-inch baking dishes with a neutral oil. The Burmese Tofu Salad featured pan fried tofu deep fried tofu w cabbage red onion tomato onion oil roasted chili oil roasted bean powder tamarind sauce cilantro topped w fried shallots. Add the onions and stir-fry for another 5 minutes or until onions turn brown.

The flour is mixed with water turmeric and a little salt and heated stirring constantly until it reaches a creamy consistency. Bring 4 cups of water to a boil in a heavy-bottomed wide shallow pot. Burmese tofu is a food of Shan origin made from water and flour ground from yellow split peas and the Burmese version of chickpea flour also known as besan flour in a fashion similar to polenta.

In a serving dish or salad bowl combine the sliced tofu garlic soy sauce and ginger. Combine the chickpea flour 2 cups of water salt and turmeric if using in a large bowl. Whisk until smooth pressing the mixture through a sieve if necessary to remove any lumps.

It is then transferred into a tray and allowed to set. In a wok or frying pan heat the oil and cook the chili powder over low heat for 5 minutes. It is absolutely addictive.

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