Burmese Tofu Salad

Bring 4 cups of water to a boil in a heavy-bottomed wide shallow pot. It is then transferred into a tray and allowed to set.

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It is absolutely addictive.

Burmese tofu salad. In a serving dish or salad bowl combine the sliced tofu garlic soy sauce and ginger. 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. Tohu thoke Burmese Shan tofu salad is silky and creamy with the fragrance of garlic shallots and coriander.

It can also be made using dried. 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. The flour is mixed with water turmeric and a little salt and heated stirring constantly until it reaches a creamy consistency.

Combine the chickpea flour 2 cups of water salt and turmeric if using in a large bowl. Grease one 9-inch by 13 inch or two 8-inch by 8-inch baking dishes with a neutral oil. Add the onions and stir-fry for another 5 minutes or until onions turn brown.

Whisk until smooth pressing the mixture through a sieve if necessary to remove any lumps. In a wok or frying pan heat the oil and cook the chili powder over low heat for 5 minutes. It was a flavorful dish w just the right amount of heat that wasnt overbearing.

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