To be honest with you, at present I have THREE different drafts for posts in my sidebar all titled something along the lines of Burmese Tofu… I suppose here we finally go!
The first time I ever tried Burmese Tofu was on set. Me and Heidi riding our bicycles around the big lake of Inle in central Myanmar, passing through countryside schools and, as pictured above, fields with tiny yellow flowers as far as the eye could see. Our aim with said rented bicycles was to reach a place that served this particular tofu.
Now what differs Burmese, or Shan, Tofu from its world-renowned cousin, is that it is made with chickpea flour rather than from soybeans. This makes for a creamier yet delicate texture, not too far from silken tofu; and is also a perfect alternative for those not wishing to get on the soy bandwagon. Furthermore, it is ridiculously easy to make!
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BURMESE CHICKPEA TOFU
• 4 dl chickpea flour (also goes under the name garbanzo bean or gram flour)
• 8 dl water, divided
• a pinch of salt
• ½ tsp ground turmeric powder
Start by bringing half the amount of water to a boil in a medium sized pot. Meanwhile, combine your flour, salt and turmeric in a seperate bowl and add in the same amount of water as flour. This will look a bit like pancake batter.
Once water is boiling, slowly pour your batter into the pan, whisking as you go along. The mixture should thicken almost instantly, but keep stirring for about 5 minutes before pouring into a prepared parchment paper lined tin.
Let cool down in room temperature, then leave to set in fridge for a couple of hours before cutting.
You can use chickpea tofu just as you would soy tofu; in salads, stir fry's, scrambled, top of salads... For this I made a mega bowl of rice, mango, avocado, coriander and carrot; topped withthis dressing with added peanut butter + ginger, and finally some cubes of burmese tofu that I quickly marinated with some soy sauce and sesame oil.