Burmese recipe
How to make Burmese tofu (to hpu)
တိုဖူး
Shan State and neighbouring Yunnan in China
A smooth yellow 'tofu' made not from soya but from chickpea flour or yellow split peas, cooked with water, turmeric and salt until thick and then left to set. It is eaten sliced in a salad or fried into crisp fritters.
Ingredients
- 150 g chickpea flour (gram flour)
- 750 ml water
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- A little vegetable oil for the dish
- To serve as a salad: chilli oil, light soy sauce, lime juice, sliced spring onion and fresh coriander
Method
- Lightly oil a dish about 20 cm square.
- In a bowl, whisk the chickpea flour, turmeric and salt with 250 ml of the water until there are no lumps.
- Bring the remaining 500 ml of water to the boil in a heavy saucepan, then turn the heat down to medium.
- Pour in the chickpea mixture while whisking. Keep stirring for 8 to 10 minutes, until it is very thick and glossy and comes away from the sides of the pan.
- Pour it into the oiled dish, smooth the top and leave it to cool for about 1 hour, until firm.
- Cut into slices and dress with chilli oil, soy sauce, lime juice, spring onion and coriander, or fry the slices in hot oil until golden and crisp.
Made it at home? Tick it off and it goes into your kitchen passport.
Despite its name, Burmese tofu has nothing to do with Chinese tofu, which is made from soy milk.
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