Friday, January 8, 2021

Burmese Tofu

 Burmese Tofu

Make your own tofu with ease and luxuriate in it combined with the fresh taste of the salty and sweet ginger aioli and garnished with roasted peanuts.



1 cup (120 g) chickpea flour (also referred to as besan or chickpeas flour)

3 cups (720 mL) water

1 pinch of turmeric

1/2 teaspoon salt


4 teaspoons grated ginger

6 garlic cloves, chopped

2 spring onions, finely chopped

2 tablespoons of oil

1/4 cup (60 mL) soy

1 1/2 tsp. Rice vinegar

1 1/2 tablespoons sugar

1/2 teaspoon chili flakes


4 tablespoons chopped nuts


Make out

1.In a medium saucepan, combine the chickpea flour, salt and turmeric

2.Add a few third of the water and blend with a whisk until smooth and lump-free

3.Add the remaining water and stir until it becomes smooth

4.Heat a skillet over medium heat and stir frequently. It are often very foamy initially , but this may decrease because the mixture thickens.

5.Cook, about 10 minutes, until the dough becomes thicker and thicker. it's able to be faraway from the warmth when it's so thick that it starts sticking to the beaters and there's a skinny layer of permanent dough at rock bottom of the pan. See notes for more tips.

6.Pour the mixture into the container (a cake pan, baking sheet or tupperware will do) and distribute it. do that quickly, before it gets cold and stiff.

7.Leave the tofu on the surface for about an hour until they're hardened and prepared to chop .

8.Turn the container onto the board and you'll slice or chop your tofu as required


9.For the sauce: Squeeze the garlic, chop the green onions, grate ginger and blend with all the opposite ingredients for the sauce: soy , rice vinegar, sugar , oil and chili flakes.

10.Fry tofu: during a alright heated skillet, heat 2 tablespoons of oil and sauté the tofu slices over high heat for about 3 to five minutes on each side , until golden and crispy. Once flipped, add more oil if necessary.

11.Roast nuts: Roughly chop the beans and lightly roast them during a skillet over medium-high heat.

12.Serving: Serve Burmese tofu with a generous sprinkling of sauce and sprinkle with roasted peanuts. Eat a salad or sauteed vegetables on the side.