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Shan tofu
Chickpea flour tofu
To hpu: Shan State's yellow chickpea-flour tofu, served as a salad
Shan tofu (to hpu) contains no soy at all: it is a smooth, wobbly block of chickpea flour cooked with water and turmeric, then left to set. Shan women sell it in golden slabs at the five-day markets around Inle Lake and Taunggyi, cut into cubes and dressed as a salad with chilli oil, garlic, vinegar and peanuts, or sliced and fried into crisp fritters. Warm and unset, it's eaten as a porridge (to hpu nway). Chef's tip: whisk constantly as it thickens and keep cooking for a full 8 minutes after it turns thick; undercooked Shan tofu tastes raw and never sets firmly.
- Total time
- 25 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tofu
- 1 ¾ cups cold water
- 2 ½ cups water
- ½ tsp ground turmeric
- 1 tsp salt
For the salad dressing
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp chilli oil
- 1 ¾ oz roasted peanutscrushed
- 1 handful fresh corianderchopped
- 1 spring onionthinly sliced
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Method
0/6 doneStep 1: Whisk 7 oz chickpea flour (besan) into 1 ¾ cups cold water until completely smooth with no lumps. Set aside for 10 minutes.
10 minStep 2: Oil a 20 cm square dish or tin. Bring 2 ½ cups water to a boil in a heavy, non-stick pan with ½ tsp ground turmeric and 1 tsp salt.
4 minStep 3: Turn the heat to medium-low and pour in the chickpea batter, whisking constantly. It will thicken to a heavy paste within 2 minutes; switch to a sturdy spatula and keep stirring.
2 minStep 4: Cook for a further 8 minutes, stirring and scraping all the time, until it is glossy, pulls away from the sides and a drop on a plate sets within seconds. A common mistake is stopping as soon as it thickens; it then tastes floury and stays soft in the middle.
8 minStep 5: Pour into the dish, smooth the top and leave uncovered at room temperature for at least 1 hour, until firm, cool and sliceable. It keeps in the fridge for 3 days.
60 minStep 6: Cut the tofu into 2 cm cubes and put in a bowl. Mix 2 tbsp tamari (gluten-free soy sauce), 1 tbsp rice vinegar, 1 tsp sugar, 1 tbsp chilli oil and 1 tbsp garlic oil with crispy garlic, pour over and toss gently. Top with 1 ¾ oz roasted peanuts, 1 handful fresh coriander and 1 spring onion and serve.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shan tofu take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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