Shan tofu is made by the Shan people in the east of Burma. It's no relation to soya tofu but made with chickpea flour like polenta. You can slice and eat it cold, or deep-fry like chips.
If you're interested in learning more about Burmese cuisine, here's a recap of Rachel's recent trip to Myanmar. She's also teaching an evening of Burmese Teahouse Cooking 31 May - not to be missed!
Dietary: Vegan, Gluten Free
Prep Time: 10 minutes
Cook Time: 5 minutes plus 2 hours setting
- 100g gram flour
- 300ml water
- ¼ tsp turmeric
- ¼ tsp salt
- 1 tsp peanut oil
- Sieve the gram flour with the turmeric and salt into a large bowl.
- Whisk the water in to make a smooth thin batter.
- Add a teaspoon of oil to a saucepan and heat up. Then add the batter and on a low heat stir vigorously until you have a thick lump free batter, similar to polenta.
- Lightly oil a small flat dish or small bread tin and spread the mix into the dish so it is about 1 cm high.
- Leave to cool and set solid, which takes a couple of hours.
- You can either eat cold sliced with a salad or deep-fry.
- To deep fry, slice into thick slices, and blot them with kitchen towel to make sure they are dry. Then deep fry for a minute until golden and crisp on the outside and soft inside.
- Serve at once with a peanut, chilli, shoyu, and coriander dipping sauce
Tofu photos by Rob Wicks of Eat Pictures