Burmese Shan Tofu Recipe (Gram Flour Tofu)

Gram flour: Also known as chickpea flour, this is the base ingredient for the tofu, providing a rich source of protein and a unique texture.

Water: Essential for mixing with the gram flour and cooking the mixture to 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 tofu.

When mixing the gram flour with water, ensure there are no lumps by using a whisk or a blender. This will help achieve a smooth and consistent mixture, which is crucial for the final texture of the Shan tofu. Additionally, when cooking the mixture, maintain a low heat and stir constantly to prevent it from sticking to the bottom of the pan and forming clumps.

• gram flour - Substitute with yellow split pea flour: Yellow split pea flour has a similar texture and protein content, making it a good alternative for gram flour.

• gram flour - Substitute with soy flour: Soy flour can mimic the consistency and binding properties of gram flour, although it has a slightly different flavor.

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

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and other spices, providing a similar color and a more complex flavor profile.

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

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor to the tofu.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for salt, offering a slightly different mineral content and flavor.

• Allow the Shan tofu to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.

• For short-term storage, place the tofu squares in an airtight container. Store in the refrigerator for up to 5 days. Ensure the container is well-sealed to keep the tofu fresh and prevent it from absorbing other fridge odors.

• If you plan to keep the Shan tofu for a longer period, freezing is a great option. First, arrange the tofu squares in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the tofu squares are frozen solid. This step, known as flash freezing, ensures that the tofu pieces remain separate.

• Once the tofu squares are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness. The tofu can be stored in the freezer for up to 3 months.

• When ready to use, thaw the Shan tofu in the refrigerator overnight. Alternatively, you can place the frozen tofu in a bowl of cold water for a quicker thawing process.

• After thawing, the tofu may release some water. Gently pat it dry with a paper towel before using it in your recipes.

• Enjoy your Burmese Shan tofu in a variety of dishes, from salads to stir-fries, knowing it has been stored properly to maintain its deliciousness.

• Pan-frying: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the tofu squares in the skillet and cook until golden brown on both sides. This method gives a crispy exterior while keeping the inside soft.

• Steaming: Place the tofu squares in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method retains the soft texture and moisture of the tofu.

• Microwaving: Place the tofu squares on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• Baking: Preheat your oven to 350°F (175°C). Place the tofu squares on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until heated through and slightly crispy.

• Sautéing: Heat a pan with a bit of oil over medium heat. Add the tofu squares and sauté for 3-5 minutes, stirring occasionally, until they are heated through and have a slight golden crust.

• Grilling: Preheat your grill to medium-high heat. Lightly brush the tofu squares with oil and place them on the grill. Grill for 2-3 minutes on each side until they have grill marks and are heated through.

• Mixing bowl: To combine the gram flour with water until smooth.

• Whisk: To ensure the gram flour mixture is well blended and free of lumps.

• Saucepan: To bring water to a boil and cook the gram flour mixture.

• Measuring cups: To accurately measure the gram flour and water.

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

• Spatula: To stir the mixture constantly while it thickens.

• Greased dish: To pour the thickened mixture into and let it set.

• Knife: To cut the set tofu into squares once it has cooled.

Prepare ingredients in advance: Measure and mix the gram flour and water the night before to save time.

Use a non-stick pan: This reduces the need for constant stirring and prevents sticking.

Cool quickly: Place the dish in the fridge to set the tofu faster.

Pre-grease the dish: Grease the dish before starting to cook to save time later.

Batch cooking: Double the recipe and store extra tofu for future use.