Cherry & Dennis Helper Habitat

Burmese Shan Tofu Salad

緬甸撣邦鷹嘴豆豆腐沙律

Burmese Shan Tofu Salad — finished dish

Total time: 90 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Homemade turmeric chickpea tofu is set, sliced and tossed with tamarind, crispy garlic and onion.

01

Ingredients

Main ingredients

120 g chickpea flour
720 ml cold water
1/2 onion
4 cloves garlic
25 g coriander leaves

Seasoning

4 tbsp neutral oil
1/2 tsp ground turmeric
1 tsp fine salt
2 tsp tamarind concentrate
1 tbsp lime juice
1/2 tsp chilli flakes

Burmese Shan Tofu Salad — ingredients

02

Tools

small saucepan
whisk
loaf pan
wok
mixing bowl
fine sieve

Burmese Shan Tofu Salad — tools

03

Steps

Burmese Shan Tofu Salad — Lightly oil the inside of a loaf pan so the set tofu can be unmoulded

Step 1

Lightly oil the inside of a loaf pan so the set tofu can be unmoulded

Lightly oil the inside of a loaf pan so the set tofu can be unmoulded.

Burmese Shan Tofu Salad — Whisk chickpea flour

Step 2

Whisk chickpea flour

Whisk chickpea flour, turmeric, salt and 240 ml cold water in a saucepan until smooth.

Burmese Shan Tofu Salad — Rest the batter for 10 minutes

Step 3

Rest the batter for 10 minutes

Rest the batter for 10 minutes, then whisk in the remaining 480 ml cold water.

Burmese Shan Tofu Salad — Cook on low heat while stirring and scraping the base

Step 4

Cook on low heat while stirring and scraping the base

Cook on low heat while stirring and scraping the base until very thick and pulling from the pot.

Burmese Shan Tofu Salad — Immediately scrape the thick paste into the pan and smooth its surface

Step 5

Immediately scrape the thick paste into the pan and smooth its surface

Immediately scrape the thick paste into the pan and smooth its surface.

Burmese Shan Tofu Salad — Cool at room temperature for at least 40 minutes

Step 6

Cool at room temperature for at least 40 minutes

Cool at room temperature for at least 40 minutes until the chickpea tofu slices cleanly.

Burmese Shan Tofu Salad — Meanwhile thinly slice onion and garlic

Step 7

Meanwhile thinly slice onion and garlic

Meanwhile thinly slice onion and garlic, then wash and chop the coriander.

Burmese Shan Tofu Salad — Fry garlic slices in a little oil in the wok until golden

Step 8

Fry garlic slices in a little oil in the wok until golden

Fry garlic slices in a little oil in the wok until golden, then lift out and drain.

Burmese Shan Tofu Salad — Fry onion slices until golden and crisp

Step 9

Fry onion slices until golden and crisp

Fry onion slices until golden and crisp; drain separately from the garlic.

Burmese Shan Tofu Salad — Mix tamarind concentrate

Step 10

Mix tamarind concentrate

Mix tamarind concentrate, lime juice, chilli flakes and a little fragrant frying oil into a tangy dressing.

Burmese Shan Tofu Salad — Unmould the firm tofu

Step 11

Unmould the firm tofu

Unmould the firm tofu, cut into thin slices and transfer to a mixing bowl.

Burmese Shan Tofu Salad — Gently toss tofu with dressing

Step 12

Gently toss tofu with dressing

Gently toss tofu with dressing, fried garlic, fried onion and coriander; portion and serve immediately.

Common mistakes

Under-cooked chickpea paste will not slice cleanly.
Tossing before the tofu sets will break it into paste.

Tips

The 40-minute setting time is included; toss the sliced tofu gently.