Method
- Make the chickpea tofu: whisk chickpea flour with 800ml water until smooth — strain through a fine sieve to remove lumps. Add turmeric and salt.
- Cook in a heavy pan over medium heat, stirring constantly, for 6–8 minutes. The mixture thickens dramatically into a yellow paste, then continues to firm. The mixture is done when a thick streak holds its shape on the spoon.
- Pour into a greased rectangular dish. Smooth the surface. Refrigerate at least 4 hours, ideally overnight. The 'tofu' sets firm.
- Make fried garlic: heat 60ml oil in a small pan; add sliced garlic and stir for 4 minutes until uniformly pale gold. Lift onto a paper-lined plate. Reserve garlic-infused oil.
- Cut the chickpea tofu into 2cm cubes or 1cm-thick slices. Place in a wide bowl.
- Add toasted sesame, peanuts, lime juice, fish sauce, garlic-infused oil, chili oil, fried garlic, chilies, spring onion and cilantro. Toss thoroughly. Serve immediately at room temperature.
Common questions
Can Shan Tofu Thoke be made ahead?
Shan Tofu Thoke is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
Is Shan Tofu Thoke spicy?
Shan Tofu Thoke as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Shan Tofu Thoke vegetarian or gluten-free?
Shan Tofu Thoke is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Shan Tofu Thoke to make at home?
Shan Tofu Thoke sits at intermediate difficulty — total time about 270 minutes. The ingredients are not unusual but the timing requires attention.
Can Shan Tofu Thoke be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Shan tofu — also called 'tofunu' — is the Shan State chickpea-flour tofu, distinct from Chinese soy-tofu. The Shan are the largest ethnic minority in Myanmar, and the dish is associated with Shan kitchens and Shan diaspora restaurants worldwide. The home-made version has a custardy texture; commercial versions can be drier. Shan tofu salad is usually a starter or snack; in Mandalay Shan restaurants it's also a main with rice. Vegetarians in Burma rely on Shan tofu as a primary protein source.
