Burmese Shan Tofu by @foodminimalist

N/A
Medium

1 serving

🫘

180 g

Chickpea Flour

🟡

3 g

Turmeric

🧂

6 g

Salt

⚫

0.5 g

Black Pepper

💧

950 ml

Water

🫚

10 g

Young Ginger

🌰

Sesame

🧅

90 g

Scallions

🌶️

120 ml

Thai Sweet Chili Garlic Sauce

Preparation Steps

  1. Step 1/14

    Lightly oil the square baking pan and set it beside the stovetop.

    neutral cooking oil
    🍱square baking pan

  2. Step 2/14

    Whisk the chickpea flour, ground turmeric, salt, and ground black pepper together in the mixing bowl.

    chickpea flour
    ground turmeric
    salt
    ground black pepper
    🥣mixing bowl
    🥄whisk

  3. Step 3/14

    Gradually whisk 1 cup (240 ml) of the water into the flour mixture until completely smooth.

    water
    🥣mixing bowl
    🥄whisk

  4. Step 4/14

    Bring the remaining 3 cups (710 ml) water to a gentle simmer in the saucepan over medium heat.

    water
    🍲saucepan

  5. Step 5/14

    Slowly pour the chickpea mixture into the simmering water while whisking constantly.

    chickpea flour
    ground turmeric
    salt
    ground black pepper
    water
    🍲saucepan
    🥄whisk

  6. Step 6/14

    Cook the mixture over low heat for 10 to 15 minutes, stirring continuously until it becomes very thick and creamy.

    🍲saucepan
    🥄heatproof spatula

  7. Step 7/14

    Pour the hot Shan tofu mixture into the oiled square baking pan and smooth the surface.

    neutral cooking oil
    🍱square baking pan
    🥄heatproof spatula

  8. Step 8/14

    Cool the tofu at room temperature until firm, then chill it for 30 minutes for cleaner slicing.

    🍱square baking pan

  9. Step 9/14

    Turn out the set Shan tofu and cut it into bite-size blocks on the cutting board.

    🔪chef's knife
    🪵cutting board

  10. Step 10/14

    Heat the remaining neutral cooking oil in the frying pan over medium-high heat.

    neutral cooking oil
    🍳frying pan

  11. Step 11/14

    Pan-fry the tofu blocks for 3 to 4 minutes per side until golden and crisp.

    🍳frying pan
    🥢tongs

  12. Step 12/14

    Grate the young ginger and thinly slice the scallions.

    young ginger
    scallions
    🧀fine grater
    🔪chef's knife
    🪵cutting board

  13. Step 13/14

    Arrange the crispy tofu on a serving plate and spoon Thai sweet chili garlic sauce over it.

    🌶️Thai sweet chili garlic sauce
    🍳frying pan

  14. Step 14/14

    Top the tofu with grated young ginger and plenty of scallions before serving.

    young ginger
    scallions

Composition

Ingredients

Types

Legumes, Seasonings, Liquids, Vegetables, Herbs, Sauces

Ingredients

Chickpea flour, Turmeric, Salt, Black pepper, Water, Young ginger, Sesame, Scallions, Thai sweet chili garlic sauce

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Pescatarian

Calories

290 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 37g, Fat: 11g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 390mg, Calcium: 55mg, Sodium: 740mg

Vitamins

Vitamin C: 6mg, Vitamin K: 38mcg, Folate: 120mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, saucepan, heatproof spatula, square baking pan, chef's knife, cutting board, frying pan, tongs, fine grater

Appliances

stovetop

Type

Type

Type Of Dish

Appetizer, Snack, Side Dish, Main Course

Occasions

Lunch, Dinner, Party, Shared Meal

Origin

Source

Platform

instagram

Original Creator

@foodminimalist

Origin

Cuisine

Burmese, Shan, Southeast Asian

Geographic

Myanmar (Burma), Shan State

Various

Aspect

Texture

Crispy, Creamy, Tender, Silky, Soft

Flavors

Nutty, Sweet, Spicy, Tangy, Savory, Peppery, Gingery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fried tofu out longer than 2 hours), fridge : 3 days (Store set or fried tofu in an airtight container,Keep sauce separate when possible,Reheat fried tofu in a pan for best crispness), freezer : 2 months (Freeze plain set tofu blocks in an airtight container,Thaw in the refrigerator before pan-frying,Texture may become slightly firmer after freezing)