Burmese tofu is very versatile in so many Burmese dishes. Basic staple and main ingredient for many famous dishes such as Shan tofu noodle (soft and gooey form), Salt and pepper tofu, consume Tofu chips like potatoes chips in United State, Tofu salad and to name a few . . . . . . . I will show you some of well known dishes using Burmese tofu later in my blog.
Burmese Tofu recipe
Make one 13”x9”x2” baking dish or 8 servings
3 cup Besan flour
8 cup water
3 tbsp vegetable oil or unsalted butter
1 tsp turmeric powder (optional)
1/3 tbsp sugar (optional)
1/3 tbsp salt
In a medium pot boil 5 cup of water, 2tbsp plus 2 tsp vegetable oil or butter.
Meanwhile whisk Besan flour, 3 cups water, sugar and turmeric powder if you are using and salt in a mixing bowl.
Rub with 1 tsp of oil or butter in 13”x9”x2” baking dish.
When water boils, pour in Besan mixture and quickly whisk for 5 to 7 minutes while it’s cooking.
Turn off the heat and pour into 13"x9"x2" baking dish. Tap the baking dish to even out the surface as well as some bubble in tofu. Cover with plastic and makes sure that the plastic touches the surface. This will ensure tofu will not form a skin and place in the refrigerator to chill for 4 hours or more if needed.