Burmese Chickpea Tofu | and other stories.

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!

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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!

You might also like: Yangon Photo Diary.

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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.

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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.

This post is my last minute-contribution to Månadens Gröna, hosted through February by Annie/Vegokäk with the theme legumes.

Celebrating bidsummer, vegan lemon curd & floral crowns.

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Happy Midsummer - and here is a cavalcade of photos! Since my 23rd birthday took place on the 23rd, and the following day coincided with the Swedish Midsummer, I took the liberty of creating my very own holiday - namely BIDSUMMER (birthday midsummer, get it?) yesterday.

The weather was gloomy here in Scotland so I turned the living room into a floral haven and set the table with veganized versions of dishes with typical midsummery flavours, such as elderflower, strawberries, dill and new potatoes.

As our main we had Vegoteket's dill- and lemon marinated tofu and parsley cream along with Annie/Vegokäk's French new potato salad with asparagus. As for dessert, I made a cake with aqua faba meringue, vegan lemon curd, coconut cream and strawberries marinated in mint, olive oil and lemon. It was D-I-V-I-N-E! To wash it all down the mandatory nubbe of some leftover rum and licorice (Tyrkisk peber!) and elderflower cordial mixed with prosecco.