Despite the name, this dish is not related to the traditional Chinese tofu. It is from Myanmar, formally the colony called Burma. Made from gram flour and water this is a simple dish providing protein but little taste. In my version I have added sun dried tomatoes, and olives, you can also add fresh herbs if you like. Burmese tofu is fun to experiment with as it will carry many different flavours. You can infuse it with a spicy curry paste or even sweeten it.
Gram (Chickpea) Flour 300g
Sun dried Tomatoes 50-70g
Green Olives 50-70g
Blend the tomatoes and olives together into a paste. Put the flour in a pot a stir in some of the water. Make a paste as this gets rid of any lumps that might be there. Stir in the rest of the water and put on the heat. When it starts to boil continue stirring for a few minutes more. Add the turmeric, salt and tomato/olive paste. Stir a little more. Pour into a flat bowl and leave to cool. When it is cool, put in the fridge and it will set in a half hour or so.
Cut into slices and shallow fry. You will have to turn it to make it crispy on both sides. It will start to colour. Finish with a sprinkle of salt and serve with garlic mayo and a leafy green salad.
Sunflower Oil 300ml
Soya Milk 100ml
Put Oil and Soya Milk in a container and pulse with a hand blender. It will emulsify quickly, do not over blend as it will split. Hand chop the garlic and coriander then put in the mayo with a half teaspoon of mustard and pulse again. Season with salt and pepper and finally, with a fork stir in the juice of half a lemon.