📝 About This Recipe
Hailing from the Shan State of Myanmar, this 'tofu' is a soy-free miracle made entirely from protein-rich chickpea flour. It boasts a stunning golden hue from turmeric and a texture that is custard-like when fresh and delightfully crispy when pan-fried. Unlike traditional soy tofu, it is naturally savory, slightly nutty, and serves as a versatile canvas for the bold, aromatic flavors of Southeast Asian cuisine.
🥗 Ingredients
The Tofu Base
- 2 cups Chickpea flour (Besan) (sifted to remove lumps)
- 5 cups Water (divided into 2 cups and 3 cups)
- 1 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Turmeric powder (for that iconic golden color)
- 1 teaspoon Peanut oil (for greasing the mold)
For the Dressing (Thoke Style)
- 2 tablespoons Light soy sauce (or tamari for gluten-free)
- 2 tablespoons Garlic oil (with crispy garlic bits)
- 1 tablespoon Rice vinegar
- 1 teaspoon Tamarind concentrate (dissolved in a little warm water)
- 1-2 teaspoons Chili oil (adjust to heat preference)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Roasted peanuts (crushed)
- 2 pieces Green onions (thinly sliced)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Lightly grease an 8x8 inch square glass baking dish or heat-proof container with peanut oil and set aside.
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2
In a large mixing bowl, whisk together the sifted chickpea flour, salt, turmeric, and 2 cups of the water until a completely smooth slurry forms with no lumps.
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3
Pour the remaining 3 cups of water into a heavy-bottomed pot or Dutch oven and bring it to a gentle boil over medium-high heat.
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4
Once the water is boiling, reduce the heat to medium-low. Slowly pour the chickpea slurry into the boiling water in a steady stream, whisking constantly to prevent clumping.
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5
Continue to cook the mixture, switching to a wooden spoon as it thickens. Stir vigorously and constantly for about 10-12 minutes.
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6
The mixture is ready when it is thick, glossy, and has the consistency of a heavy custard or thick pudding. It should fall off the spoon in heavy ribbons.
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7
Immediately pour the hot mixture into the prepared greased dish. Use a spatula to smooth the top quickly before it begins to set.
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8
Let the tofu sit undisturbed at room temperature for at least 2 hours. Do not refrigerate while it is setting, as this can affect the texture; once firm, it can be stored in the fridge.
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9
Once fully set and firm to the touch, run a knife around the edges and invert the tofu onto a cutting board.
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10
Slice the tofu into 1-inch cubes or thick batons depending on your serving preference.
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11
To serve as a salad (Tofu Thoke), whisk the dressing ingredients together in a small bowl.
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12
Arrange the tofu slices on a platter, drizzle generously with the dressing, and top with crushed peanuts, cilantro, green onions, and sesame seeds.
💡 Chef's Tips
Sifting the chickpea flour is non-negotiable for a silky texture; tiny lumps will become hard nodules in the finished tofu. Use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from scorching. Constant stirring is essential—if you stop, the bottom will stick and create a burnt flavor throughout the batch. If you want a crispier experience, pan-fry the set cubes in a little oil until the edges are golden and bubbly. Store leftovers in a sealed container in the fridge for up to 4 days, but do not freeze as it will ruin the delicate structure.
🍽️ Serving Suggestions
Serve at room temperature as a refreshing salad with a side of pickled ginger and cabbage. Pan-fry the blocks and serve with a spicy soy-vinegar dipping sauce as an appetizer. Slice thinly and add to a warm Burmese coconut noodle soup (Ohn No Khao Swè). Pair with a crisp lager or a chilled jasmine green tea to balance the savory and spicy notes. Serve alongside steamed jasmine rice and a stir-fried water spinach for a complete plant-based meal.