Shan Tofu (Tohu Nway - Warm Tofu) Recipe

Chickpea flour: This is the main ingredient that forms the base of the tofu, giving it a smooth and creamy texture.

Water: Used to mix with the chickpea flour and to cook the mixture, ensuring the right consistency.

Turmeric powder: Adds a vibrant yellow color and a subtle earthy flavor to the tofu.

Salt: Enhances the overall flavor of the dish.

When mixing the chickpea flour with water, ensure there are no lumps by using a whisk or a fork. This will create a smooth batter that will incorporate seamlessly into the boiling water. Stirring continuously while adding the chickpea mixture to the boiling water is crucial to prevent clumping and to achieve a silky, uniform texture.

• chickpea flour - Substitute with yellow split pea flour: Yellow split pea flour has a similar texture and protein content, making it a good alternative for creating a similar consistency in the tofu.

• chickpea flour - Substitute with soy flour: Soy flour can also provide a similar texture and protein profile, though it may impart a slightly different flavor.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add extra flavor to the tofu, enhancing its taste.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and other spices, which can provide a similar color and an additional depth of flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar yellow color, though it has a distinct flavor and is more expensive.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the tofu.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a similar salty taste with potentially more minerals.

• Allow the Shan Tofu to cool completely at room temperature before storing. This helps prevent condensation, which can make the tofu soggy.

• Once cooled, cut the tofu into desired shapes or sizes. This makes it easier to use later on.

• Place the pieces in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator. The Shan Tofu will keep well for up to 3-4 days.

• For longer storage, freezing is an option. Lay the pieces on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Transfer the frozen pieces to a freezer-safe bag or container. Label with the date for easy reference.

• When ready to use, thaw the tofu in the refrigerator overnight. For quicker thawing, place the container in a bowl of cold water.

• Reheat gently in a saucepan over low heat or in the microwave. Add a splash of water or vegetable broth to maintain moisture.

• Enjoy the Shan Tofu as a snack, side dish, or incorporate it into your favorite soups and salads.

• Stovetop Method: Place the Shan Tofu in a non-stick skillet over medium heat. Add a splash of water or vegetable broth to prevent sticking. Heat for 3-5 minutes, flipping occasionally until warmed through.

• Microwave Method: Transfer the Shan Tofu to a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the Shan Tofu in the basket, cover, and steam for 5-7 minutes until heated through. This method helps maintain the tofu's soft texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Shan Tofu on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, checking occasionally.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Shan Tofu in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the chickpea flour with water until smooth.

• Whisk: Essential for ensuring the chickpea mixture is lump-free and well-blended.

• Saucepan: Needed to bring the water to a boil and cook the chickpea mixture.

• Measuring cups: For accurately measuring the chickpea flour and water.

• Measuring spoons: To measure out the turmeric powder and salt precisely.

• Spatula: Useful for stirring the mixture continuously as it thickens.

• Greased dish: This is where you will pour the thickened mixture to set.

• Stove: Required to heat the saucepan and cook the mixture.

Prepare ingredients in advance: Measure out the chickpea flour, turmeric powder, and salt ahead of time to streamline the cooking process.

Use a non-stick saucepan: This helps prevent the chickpea mixture from sticking, making it easier to stir and clean up.

Whisk continuously: To avoid lumps, ensure you whisk the chickpea mixture continuously as you add it to the boiling water.

Grease the dish beforehand: Have your greased dish ready so you can pour the mixture immediately without any delay.

Serve immediately: Enjoy the warm tofu as soon as it sets for the best texture and flavor.