Saturday, February 02, 2013
Recipe: "Pale Yellow Shan Tofu" and "Deep Fried Shan Tofu" from "Burma: Rivers of Flavor" by Naomi Duguid
Rating: Great! We liked the smooth creamy texture of the Shan tofu, and I really liked the sauce.
Status: Made once
This fried shan tofu is the same thing as chickpea fries.
Additional Notes: I salted the tofu immediately after they were fried. I served this with homemade ponzu sauce since we had some leftover and homemade kecap manis, but we actually liked them plain best.