Tofu Salad
Tofu Salad uses Shan-style yellow tofu made from chickpea flour, giving it a smooth, custard-like texture and a nutty flavor. This tofu is served cold and mixed with garlic oil, roasted chickpea flour, sesame seeds, onions. The result is a mild, creamy, and refreshing salad that is light yet satisfying. It is especially popular in Shan regions and among vegetarians, often served as a main salad or light lunch.
Ingredients
- 250g of Burmese tofu (Shan tofu – made from chickpea flour), cut into cubes or thin slices
- ½ small onion (thinly sliced)
- 1–2 green chilies (sliced thin, optional)
- 1 tbsp roasted peanuts or sesame seeds
- 1 tbsp fried garlic with oil
- 1 tsp chickpea flour (roasted, optional)
- Juice of ½ lime
- 1 tbsp garlic oil or peanut oil
- A pinch of turmeric (optional, for color)
How to Make?
To make Burmese tofu salad, start by gently cutting the soft chickpea tofu into cubes or thin slices. Place the tofu in a mixing bowl and add thinly sliced onions, tomatoes, and green chilies if you like some heat. Sprinkle in roasted peanuts or sesame seeds and a bit of roasted chickpea flour if desired, which adds extra nuttiness. Add fried garlic with a spoon of its aromatic oil, and season the mixture with lime juice, soy sauce or fish sauce, and a pinch of turmeric if using. Drizzle with peanut or garlic oil, then gently toss everything together by hand or spoon until the tofu is well coated but not broken apart. Garnish with fresh coriander and more crispy toppings if desired. Serve fresh as a light meal or snack — it’s creamy, savory, slightly tangy, and uniquely Burmese.
