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.
Ingredients
200g chickpea flour
500ml water
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons rice vinegar
2 tablespoons garlic oil
1 teaspoon chili flakes
2 tablespoons roasted peanuts, crushed
Fresh cilantro
1 small onion, thinly sliced
Instructions
1Whisk chickpea flour with water, turmeric, and salt in a saucepan until smooth with no lumps remaining.
2Cook 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.
3Pour the mixture onto an oiled flat tray and spread evenly to about one centimeter thickness, then refrigerate until fully set.
4Cut the set tofu into thin slices or bite-sized pieces and arrange on a serving plate.
5Dress with rice vinegar, garlic oil, and chili flakes, then scatter crushed peanuts, sliced onion, and cilantro on top.
6Toss 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.