Tohu Thoke is a vibrant, vegan salad featuring fresh slices of tohu from the Shan State of Myanmar—Burmese tofu made from chickpea flour (besan), not to be confused with soy-based tofu. It shares a similar method, taste, and texture with Gujarati Khandvi. The slices are drizzled with garlic oil and a tamarind–ginger–rice vinegar dressing that brings a sharp, sweet taste of happiness. Finished with crispy fried garlic and chiffonade of young kaffir lime leaves, each bite is layered with fragrant overtones and bright, zesty depth.
Ingredients (Yields 2065 Grams Tohu)
420 g (3 cups) Sher® superfine besan (chickpea flour)
1915 g (9 cups) water
1—1½ tsp turmeric
2 tsp salt
¼ tsp MSG, optional
1½ tbsp oil
1915 g (9 cups) water
1—1½ tsp turmeric
2 tsp salt
¼ tsp MSG, optional
1½ tbsp oil
Tamarind-Rice Vinegar Dressing
50 g tamarind concentrate
100 g water
8 g peeled and cored garlic, paste
8 g peeled ginger, paste
7 g (1 tsp) fine salt
1.25 g (¼ tsp) MSG
7 g (1 tsp) Flying Lion® fish sauce
36 g (2 tbsp) sugar
18 g (1 tbsp) rice vinegar, 4.3% acidity
100 g water
8 g peeled and cored garlic, paste
8 g peeled ginger, paste
7 g (1 tsp) fine salt
1.25 g (¼ tsp) MSG
7 g (1 tsp) Flying Lion® fish sauce
36 g (2 tbsp) sugar
18 g (1 tbsp) rice vinegar, 4.3% acidity
Salad
¼ cup garlic oil
¼ cup tamarind-rice vinegar dressing
¼ bunch cilantro, chopped, optional
3 makrut or kaffir lime leaves, chiffonade
1½ tbsp minced asian dried shrimp (optional)
Red-chili flakes, adjust to taste
¼ cup crispy fried shallots and garlic
¼ cup tamarind-rice vinegar dressing
¼ bunch cilantro, chopped, optional
3 makrut or kaffir lime leaves, chiffonade
1½ tbsp minced asian dried shrimp (optional)
Red-chili flakes, adjust to taste
¼ cup crispy fried shallots and garlic
Method
Whisk water and besan into a homogenous mixture. Allow to settle for about 15—20 minutes.
Place strainer/sieve over saucepan. Decant into saucepan the topmost solution layer, while being careful not to include the second besan layer at the bottom.
Heat on medium. Add turmeric, oil, and salt.
Continue stirring on medium heat, until the solution comes close to boiling and starts to thicken.
Pour the remaining besan into the saucepan and continue to stir regularly until fully cooked. Will take about 25-30 minutes. Burmese Tofu (Tohu) is ready, when there is no longer the raw, uncooked besan smell.
