Shan Tofu Thoke
ရှမ်းတို့ဟူးသုပ် (SHAN toe-FOO toh-KAY)
Shan Tofu Salad
A refreshing salad made with Shan-style chickpea tofu, thinly sliced and tossed with rice vinegar, garlic oil, chili flakes, and fresh herbs. This protein-rich dish showcases the unique chickpea tofu tradition of Myanmar's Shan State.
Nutrition & Info
Equipment Needed
Instructions
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1
Whisk chickpea flour with water, turmeric, and salt in a saucepan until smooth with no lumps remaining.
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2
Cook over medium heat, stirring constantly, for fifteen minutes until the mixture thickens into a smooth paste that pulls away from the sides of the pan.
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3
Pour the mixture onto an oiled flat tray and spread evenly to about one centimeter thickness, then refrigerate until fully set.
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4
Cut the set tofu into thin slices or bite-sized pieces and arrange on a serving plate.
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5
Dress with rice vinegar, garlic oil, and chili flakes, then scatter crushed peanuts, sliced onion, and cilantro on top.
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6
Toss gently and serve immediately at room temperature.
Did You Know?
Shan tofu is not made from soybeans at all but from chickpea flour and water, making it naturally soy-free. It is believed to have originated independently from Chinese tofu traditions.
Chef's Notes
Equipment Tips
- saucepan
- flat tray
- mixing bowl
The Story Behind Shan Tofu Thoke
Shan tofu is a culinary invention unique to Myanmar's Shan State, where chickpeas grow abundantly in the cool highland climate. Unlike East Asian tofu made from soybeans, Shan tofu uses chickpea flour cooked with water until it sets into a firm block. This technique has been practiced by Shan farmers for centuries and represents one of the few entirely indigenous tofu-making traditions in the world.
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