Saturday, February 02, 2013
Recipe: "Shan Tofu Salad", "Pale Yellow Shan Tofu", and "Fried Shallots and Shallot Oil" 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 is made from Shan tofu, which is made from chickpea flour, unlike regular tofu which is made from soybean milk. It is actually the same thing as chickpea fries, which have been popular in restaurants recently.
Since I made fried shallots and shallot oil, I also sprinkled some of the fried shallots into this dish and on top to garnish it. This was a really nice addition, because the fried shallots are crunchy and sweet.
Additional notes: I made the full Shan tofu recipe. I made 1/2 the Shan tofu salad recipe (it uses about 1/4 of the prepared Shan tofu). I didn't have any peanut oil, so I used grapeseed oil. This needs to be mixed gently because the tofu is easily broken; I used chopsticks to mix the dressing, sesame seeds, kaffir lime leaves, and fried shallots with the tofu in a mixing bowl, since using a spoon broke the pieces, and then I put the tofu into two bowls and garnished with some extra sesame seeds, kaffir lime leaves, and fried shallots which I reserved.