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Shan Tofu Nway (Warm Burmese Tofu)

Name: Shan Tofu Nway (Warm Burmese Tofu)
Total time: 35 min
Yield: serves 4
Ingredients: 200 g Chickpea flour; 1 tsp Turmeric; 4 cloves Garlic; 1 Chili pepper; 2 tbsp Soy sauce; 1 tbsp Vinegar; 30 g Peanuts; 2 Spring onion

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Chickpea flour — to buy200 g
Turmeric — to buy1 tsp
Garlic — to buy4 cloves
Chili pepper — to buy1
Soy sauce — to buy2 tbsp
Vinegar — to buy1 tbsp
Peanuts — to buy30 g
Spring onion — to buy2

Preparation

Whisk the chickpea flour into cold water with the turmeric until you get a smooth, lump-free paste.
Pour into a saucepan and cook over low heat, whisking constantly, for 8-10 minutes, until it thickens and turns translucent like smooth polenta.
Pour immediately into a dish and let it cool and set for at least 1 hour, this chickpea tofu is a specialty of Shan State.
Unmold and cut into slices or cubes.
Prepare the sauce: mix the sliced and fried garlic, chili, soy sauce, vinegar and a few crushed peanuts.
Serve the tofu warm or at room temperature, topped with this sauce and sprinkled with spring onion.