Burmese Tofu with Garlic, Ginger & Chilli Sauce Recipe

Burmese tofu: A unique tofu made from chickpea flour, offering a distinct texture and flavor.

Garlic: Adds a pungent and aromatic flavor to the dish.

Ginger: Provides a warm, spicy, and slightly sweet flavor.

Soy sauce: Adds a salty and umami taste to the sauce.

Chili sauce: Brings heat and a touch of sweetness to the dish.

Vegetable oil: Used for sautéing the ingredients.

Sugar: Balances the flavors by adding a hint of sweetness.

Salt: Enhances the overall taste of the dish.

Lime juice: Adds a fresh and tangy flavor.

Cilantro: Used as a garnish to add a fresh and herbaceous note.

When sautéing the garlic and ginger, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to the dish. Stir continuously until they become fragrant, which usually takes about 1-2 minutes. This will ensure that the flavors are well-developed and evenly distributed throughout the tofu.

• burmese tofu - Substitute with firm tofu: Firm tofu has a similar texture and can absorb flavors well, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and more convenient.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar warmth and spice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• chili sauce - Substitute with sriracha: Sriracha provides a similar heat and tanginess, making it a good substitute.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may slightly alter the flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor and can be used as a garnish.

• Allow the Burmese tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
• Transfer the cooled tofu into an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The tofu will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the tofu pieces on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tofu pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in a pan over medium heat until warmed through, adding a splash of soy sauce or vegetable oil if needed to refresh the flavors.
• Avoid microwaving the tofu as it can alter the texture, making it rubbery. Reheating on the stovetop or in the oven is recommended for the best results.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover Burmese tofu in the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the tofu is heated through and the sauce is bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Burmese tofu in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the tofu is heated through.
  5. Remove the foil for the last 5 minutes if you want the tofu to crisp up slightly.

• Microwave Method:

  1. Place the Burmese tofu in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if the tofu is heated through; if not, continue microwaving in 30-second intervals.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a boil.
  3. Place the Burmese tofu in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until the tofu is heated through.
  5. Ensure the tofu is not directly touching the water to avoid sogginess.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Burmese tofu in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the tofu is heated through and has a slight crisp.

Enjoy your reheated Burmese tofu with the same delicious flavors as when it was freshly made!

• Knife: To cut the Burmese tofu into bite-sized pieces.

• Cutting board: A surface to safely cut the tofu and other ingredients.

• Pan: To heat the vegetable oil and cook the tofu.

• Stove: To provide the heat source for cooking.

• Spatula: To stir and flip the tofu pieces in the pan.

• Small bowl: To mix together the soy sauce, chili sauce, sugar, and salt.

• Measuring spoons: To measure out the soy sauce, chili sauce, sugar, salt, and lime juice.

• Garlic press: To mince the garlic cloves.

• Grater: To mince the ginger.

• Serving dish: To serve the finished dish.

• Chopping knife: To chop the cilantro for garnish.

Prepare ingredients in advance: Mince garlic and ginger ahead of time to save cooking time.

Use pre-made sauces: Opt for store-bought soy sauce and chili sauce to cut down on preparation.

Cut tofu uniformly: Slice Burmese tofu into even pieces for consistent cooking.

Heat oil properly: Ensure the vegetable oil is hot before adding ingredients to speed up the cooking process.

Mix sauce beforehand: Combine soy sauce, chili sauce, sugar, and salt in a bowl before starting to cook.