Burmese Tofu (Shan Tofu)

Name: Burmese Tofu (Shan Tofu)
Total time: 8 h
Yield: 6
Cuisine: Shan
Ingredients: 300 g Yellow split peas; 1 L Water for soaking; 1.2 L Water for cooking; 2 tsp Salt; 1/2 tsp Turmeric powder

Tofu made from yellow split peas rather than soya — cooked like polenta, set in a tray and cut into slabs. Silkier than bean curd, faintly nutty, and eaten warm as porridge or cold in a salad.

来源

食谱提供 Shan kitchens · 🏺 传统 · The food of Shan State in the eastern hills — lighter, sourer and more fermented than the Bamar cooking of the plains, and a cuisine in its own right rather than a regional accent.

Shan State · chickpea tofu — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a food of Shan origin made from water and flour ground from yellow split peas. Quantities, the straining note and the no-stop-stirring warning are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

East Meets Kitchen Khin's Kitchen Roshelle Zielinski

⏱ 480 分钟🍽 6 人份🔥 210 大卡🇲🇲 缅甸

纯素素食清真无麸质无乳制品无坚果

食材

人份

🛒 购买食材

已排除盐、水等常备品，只列出需要专门去买的。

★ 表示食谱注明难以购得或无法替代的食材。

步骤

Soak the split peas in the soaking water overnight, at least 8 hours.
Drain, then blend with 600 ml of the fresh water until completely smooth.
Strain through a fine cloth, squeezing hard. Keep the liquid, discard the grit.
💡 Squeeze until the cloth gives nothing more. Anything left behind is the difference between silky and sandy.
Let the liquid stand 2 hours, then pour off and keep the clear top layer separately from the starchy bottom.
Bring the clear liquid with the remaining water, salt and turmeric to a simmer, then whisk in the starchy layer.
Cook over low heat 15 to 20 minutes, stirring constantly, until it is thick enough that the whisk leaves a trail that stays.
💡 Do not stop stirring and do not raise the heat. It catches on the bottom in seconds and the burnt taste goes through the whole tray.
Pour into an oiled tray, level the top and leave 3 hours to set. Cut into slabs.

💡 小贴士

This is Shan food, from the eastern hills — not a Bamar dish, and Shan cooks will tell you so.
Eaten three ways: warm and loose as tofu nway porridge, cold in a salad with chilli oil, or cut into fingers and deep-fried.
It keeps 3 days covered in the fridge and firms up further — better for frying on day two.