Tohu Thoke
A Shan tofu salad from Myanmar's Shan State, genuinely not made from soybeans despite the name: real Shan tofu is a legume-flour tofu, traditionally set from yellow split-pea flour, though chickpea (gram) flour has become the more common base outside Shan State today — both versions are genuinely attested, not just one simplified substitute. The dish likely reflects Yunnanese-Chinese migration influence, resembling Yunnan's own flour-set jelly, xi dou fen. Real tohu thoke tosses sliced set tofu with fried garlic and its oil, tamarind or lime, chili, crushed peanuts, and cilantro; some versions add a splash of fish sauce, which is worth checking for if a fully vegan version is wanted.
⚠ Contains: Peanut, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup chickpea (gram) flour or yellow split-pea flour
- 3 cups water
- 1/2 tsp turmeric
- 4 cloves garlic, thinly sliced and fried, oil reserved
- 2 shallots, thinly sliced
- 2 tbsp tamarind paste or lime juice
- 1 tbsp soy sauce
- 1-2 red chiles, sliced
- 3 tbsp crushed roasted peanuts
- Cilantro, chopped
Steps
- Whisk the flour, water, and turmeric together and cook over medium heat, stirring constantly, until it thickens into a smooth paste, 8-10 minutes.
- Pour into a dish and let set until firm, at least 1 hour.
- Slice the set tofu into strips.
- Toss the tofu with the fried garlic and its oil, shallots, tamarind or lime, soy sauce, and chiles.
- Top with crushed peanuts and cilantro before serving.