Foods of the World Forum Homepage
Forum Home Forum Home > Asia > Southeast Asia
  New Posts New Posts RSS Feed - Burmese Shan Tofu
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Burmese Shan Tofu

 Post Reply Post Reply
Author
Message
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 714
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Topic: Burmese Shan Tofu
    Posted: 06 July 2018 at 15:00
This tofu originated in Myanmar, formerly Burma.  It is made from chickpeas rather than soybeans.  Has much less fat and is nutritious.  It has a texture similar to tofu and can be made with different firmness.  Chickpea tofu can even be made into dumplings.


It is easy to make at home with just a few simple ingredients.

This recipe is from a vegan Ethiopian cookbook but many other recipe and methods are available online.  Which method used depends on what tofu firmness you are after.  Tofu dumplings can also be made.  The chickpea tofu pictured is spicy as I added Ethiopian Berbere, a chili pepper blend, to the mix.

Kittee Burns Chickpea Tofu from Teff Love

Ingredients:
2 Cups Water
1 Cup Chickpea Flour
1/2 tsp granulated onion
1/4 tsp tumeric

My additions:
1/2 tsp granulated garlic
1 tsp Berbere
1/2 tsp black pepper

Method:
-Pour all ingredients into a blender and process on high until smooth.  About 30 seconds
-Pour into a medium saucepan cook over medium high heat, whisking or stirring constantly with a wooden spoon
-When the mixture suddenly thickens, reduce heat to medium and continue to whisk constantly for another 5 minutes.
-The mixture will get thick like a custard or pudding and form large bubbles that pop on the surface and have a glossy finish (be careful of hot sputters as you stir)
-Pour or spoon the mixture into an 8 inch baking pan and let rest undisturbed for 15 minutes.  It will firm up quickly as it cools.  once cool, transfer to the fridge until thoroughly cold and firm.  About 1 hour.  It will continue to firm up the longer it rests.
-If you prepare the chickpea tofu in advance, cover it tightly and  it will last up to 3 days in the fridge.  if any water accumulates, pour it off  before using.
 


Back to Top
Sponsored Links


Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 714
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 08 July 2018 at 12:12
The Ethiopian recipe and method I used makes a very firm tofu.  For a more traditional approach, an at home method replicating the Traditional Shan Tofu in the video link above,  see Peaceful Cuisine.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5915
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2018 at 05:19

Wow   Fascinating !  Gracoman .. 

I use chickpea flour for frying because it is non-porous and the Evoo does not seep through the product. 

Interesting recipe  ..

What is Berbere ?  

What is a substitute for this  ?  

Does not exist in the Mediterranean ( Spain, Italy, Southern France or Portugal and I doubt Greece). 

Thanks .. Have a lovely day and autumn.


www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 714
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2018 at 06:37
Good morning Margi,

Yes, chickpea flour has many and varied uses.  It is always in my pantry.

Berbere is a chili spice blend.  A key ingredient in the cuisines of Ethiopia and Eritrea.  It is available at most spice shops but you can also make your own if you have access to the proper ingredients.  I prefer and order the berbere blended and imported from Ethiopia by Brundo

Berbere isn't required in this tofu.  I usually have some in my spice cabinet and add for additional flavor and a bit of heat but any chili blend will do if you like that sort of thing. 

Many recipes for Burmese tofu are available online.  Some use flavoring ingredients like vegetable bouillon.  Mine has no added fat and is not fried in any oil.  I find most recipes devoid of added oil(s) or other fats benefit greatly from added heat so in it goes.

As an aside, I read those two African countries, Ethiopia and Eritrea, recently declared an armistice.  I wonder if it is still in effect. 

Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5915
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 September 2018 at 16:42
Thank you so much. 

Shall check it out .. 

We have several international supermarkets which carry a wide variety of spices from foreign lands. 

Thank you very much ..  

Shall put on my list ..

Have a lovely weekend. 

***  Chickpea flour is wonderful for dusting my fish and then sautéing .. I use it for Spanish Fresh Anchovies  known as Boquerones ..

Anchovies are the salted Boquerones ..  

So crisp and light .. And not  greasy  !!!!

Ciao ..  Have a lovely wkend ..
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.