Burmese tofu

Burmese tofu, a traditional dish from the Shan region, is made from either yellow split peas or chickpea flour. The preparation involves mixing the flour with water, turmeric, and salt, then heating it until it becomes creamy before allowing it to set. Alternatively, dried chickpeas can be soaked, pureed, and set in a similar manner. The result is a jelly-like, firm, yellow tofu that can be enjoyed fresh in salads or deep-fried. Another variation includes drying it to make crackers. Despite its name, Burmese tofu is quite different from Chinese tofu, which is made from soy milk.

There are several varieties of Burmese tofu, each with its own unique ingredients and characteristics. These include Pè bya, Won ta hpo, To hpu gyauk, To hpu, and Hsan ta hpo. The tofu can be prepared in various ways: frying, making salads, or currying. Fried tofu is often served with various dips or incorporated into salads. Tofu salads are a popular snack or meal, typically dressed with peanut oil, soy sauce, vinegar, and spices. Curried tofu is another delicious option, often cooked with tomatoes, onions, garlic, and spices.

Burmese tofu is incredibly versatile and can be enjoyed in many forms, from breakfast to snacks to part of a larger meal. It is a staple in Burmese cuisine, cherished for its unique flavor and texture.