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17 July, 2014

Burmese Tohu – soy free tofu from Myanmar

Burmese Tofu

More akin to polenta than tofu, Burmese tofu (to hpu or tohu) is a sturdy non-coagulated cousin of soya tofu that is made from gram or besan flour. This variation of traditional bean curd isn’t subject to the same fragility, with no need for pressing nor draining, and it’s not going to crumble when you so much as look in its general direction. Plus Burmese tohu is not only gluten free but also free from soy, and so you’re covered if you’ve got those allergies.

Recipe notes

If you’re anti lumps in any form (I’m not, and I don’t think you’ll notice anyway unless they’re Texas big), you can sift the flour. If you’re feeling particularly pedantic, you might even sieve the thick porridge while still warm.

But don’t. It’s a lot of unnecessary work and who has time for that?

Burmese Tofu

To hpu is thinly sliced and transformed to to hpu gyaw in one simple step: deep frying (otherwise known as everybody’s favourite food group). Beyond that it’s all over the map in terms of use – use fresh or fried in salads, on noodles, or as a snack on its own with a dipping sauce.

Stay tuned for more recipes using this staple Burmese ingredient!

Shan Tohu

Makes about 700 grams (1 1/2 pounds)
  • Ingredients
    • 115 grams (1 cup) besan/gram flour
    • 8 grams (1 teaspoon) salt
    • ⅛ teaspoon ground turmeric
    • 5 millilitres (1 teaspoon) vegetable or peanut oil, plus extra to grease pan
    • 700 millilitres (3 cups minus 4 teaspoons) water, divided
  • Directions/Method
    1. Grease a small rectangular heat proof dish (mine is a deep 19cm stoneware dish).
    2. Whisk the flour, salt and turmeric together in a medium sized bowl. Add 300 millilitres of the water as well as the oil and whisk into a uniform slurry. Try to get as many lumps out as possible, but a few baby lumps are fine.
    3. Bring the remaining 400 millilitres of water to the boil in a medium saucepan and pour the flour slurry in, whisking the whole time. Continue to whisk for about 30 seconds before turning the heat down to medium low. At this point the mixture will thicken considerably and, unless you’re trying to build your arm muscles, you’ll want to switch to a wooden spoon for stirring.
    4. Keep at the stirring for between 5-7 minutes. The contents of the saucepan will have the consistency not dissimilar to cooked polenta and will develop a slight sheen. Pour into the greased pan and leave to cool for 1 hour before refrigerating.
    5. Cover with cling film and refrigerate for at least one hour before use, but overnight will yield the most firm texture.

Previous Post: « Gratiam jiaw: crispy fried garlic
Next Post: Tesco considers all new vegan range »

Reader Interactions

Comments

  1. Jess Fox says

    July 18, 2014 at 4:55 pm

    Oh, I like the sound of this! I need to experiment! Cheers Kip! 🙂 x

    Reply
  2. Helen @ Fuss Free Flavours says

    July 19, 2014 at 10:56 pm

    This has been on my to cook list for about 5 years. Once I have finished all my outstanding commissions it is the first things I shall be making.

    Reply
  3. Helen @ Fuss Free Flavours says

    July 21, 2014 at 1:27 pm

    This has been on my to cook list for about 5 years. Once I have finished all my outstanding commissions it is the first things I shall be making.

    Reply
  4. Jess Fox says

    July 21, 2014 at 1:28 pm

    Oh, I like the sound of this! I need to experiment! Cheers Kip! x

    Reply
  5. Laughfrodisiac says

    July 27, 2014 at 1:18 am

    I can’t wait to make this! But first I want you to make it for me. Fiance bought this for me at the market in…Inle Lake? when we were in Burma but then we got sick before we could eat it. We actually left it in the fridge in that hotel room…I feel bad for whoever found it when we could finally leave 5 days later…

    Reply
  6. 4aux4oodie says

    September 02, 2014 at 5:52 am

    This is one of the most exciting recipes I’ve seen in a long time. I’m trying this within the next week or so. Thank you so much for sharing!!!

    Reply
    • Kip says

      September 02, 2014 at 1:06 pm

      Thanks! Let me know how it works out and what you do with it.

      Reply
  7. John says

    June 20, 2017 at 5:00 am

    I love this recipe! I have added a few more spices to add some more kick to it since I prefer things spicy but the overall consensus has been nothing but positive! My girlfriends mom is sensitive to soy and gluten so this is the perfect base for my tohu turkey during the holidays. Thank you for sharing such a great addition to any vegans homemade ingredient arsenal.

    Reply
    • Kip says

      June 20, 2017 at 10:33 am

      Glad you like it and thank you for the feedback!

      Reply

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  • This is laap tod, a deep fried version of a popular salad in Thailand. Laap is a sour and spicy salad made with ground meat, lots of herbs, and crunchy ground toasted rice. To make laap tod this mixture is made into meatballs and fried. As you can see, it's perfectly possible to make a vegan version. I'll be serving this, along with the items below (subject to ingredient availability but I'm not anticipating any hiccups sourcing), at my next supper club on December 6. There are still a few tickets left. Link in bio and all that.⁠
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🟢Moo grop gratiem: Crunchy faux pork with fried garlic (welcome snack)⁠
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#ลาบทอด #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #vegansofldn #veganlondon #veganinlondon #londonvegan #londonvegancommunity #veganlondlife #veganlondoner #londonvegans #londonveganfood #londonveganeats⁠
#thaisupperclub #vegansupperclub #supperclub #londonsupperclub #eatwith #londonsupperclubs #londonveganevents #veganevents⁠
#อาหารไทย #thaifood #veganthaifood #aroihere #vegan #bestofvegan #veganmeatballs⁠
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#ข้าวส้ม #จิ๊นลุง #อาหารไทใหญ่ #taiyaifood #วีแกน #วีแก้น #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegancook #vegandinner #foodstagram #totastemaker #bhgfood #gloobyfood #foodiesofinstagram #veganvultures #veganfoodspace #veganeatsplease #veganfoodspot #bestofvegan #eeeeeats #veganmeatballs #lotsofoil
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#ข้าวเส้น #แคบหมูเจ อาหารไทใหญ่ #แม่ฮ่องสอน #khaosen⁠
#vegan #veganfoodshare #veganfood #veganeats #noodles #noodleslover #noodlesfordays #noodlestagram #วีแก้น #อาหารเจ ⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #วีแกน #มังสวิรัติ #thaifoodstagram #vegansofinstagram #whatveganseat #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #veganmeals ⁠
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  • 🇹🇭 During the vegetarian festival in Phuket there are hundreds of vendors hawking vegan grub. Most of the dishes served are either Southern or representative of favourites from regional Thai cuisines that have become uniformly appreciated and available across the country.⁠
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Then there's Raan Jay (as in older sister, not the vegan diet jay) Rin (a name, I think) Aahaan Nuua (Northern food), who offers an immense spread of Northern Thai foods. I bought a selection, including nam prik noom (a relish made with grilled long green chillies) with pickled bamboo shoot, kaeng prik makua yao (long green aubergine stir fried with chilli, oil, sichuan peppercorn, galangal), kaeng ho (a Northern curry where at least one curry is stir fried with glass noodles and other bits – a great way to use leftovers), kaeng kanun (jackfruit curry – how good is it to see jackfruit without BBQ sauce?), kaeng hua plee (banana blossom curry).⁠
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The only problem is there's no garlic during the jay festival and Northern food is incomplete without it.⁠
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Northern Thai cuisine is, unfortunately, quite underrepresented in the Thai food repertoire outside of the North itself, and I have heard central and Southern Thais express negative opinions about the food from this region because it is so unique compared to other parts of the country.⁠
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#วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegantravel #vegantravels #vegansofinstagram #thaiveganfood #jackfruitcurry #getinmybelly #hypefeast #veganfeast #veganphuket #phuketvegetarianfestival #อาหารเหนือ #น้ำพริก #น้ำพริกหนุ่ม #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #droolclub #feedfeedvegan #bestofvegan #vegan⁠
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  • in🇹🇭 Lunch with @veganmiam at Dok Bua restaurant in Phuket. Thank you @napatcs for the recommendation! The crying tiger mushrooms and lemongrass tamarind fish were the standouts.⁠
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⚪Khao pad nam liap: fried rice with chinese olive, served with pineapple, sour mango, sweet mock pork, long beans, cucumber, chillies, carrots.⁠
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⚪Moo kua glua: Phuket special dish that means toasted salted pork. This was simple but good, served with carrot and kaffir lime leaf.⁠
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⚪Plaa takrai nam makaam: tamarind and lemongrass fish.⁠
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⚪Kaeng ped look chin: red curry with bouncy fish balls and aubergine.⁠
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⚪Sai krok pad tao hoo: hot dogs and tofu with vegan oyster sauce.⁠
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#แกงส้มเจ #แกงไทย #แกงเจ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #vegantravel #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #hatyai #เทศกาลกินเจ #เทศกาลกินเจ2562 #vegan #veganfood #veganeats #vegancurry #thaicurry #veganmeals #vegandinner #gaengsom #sourcurry #veganthailand #vegansofig #veganinthailand⁠
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Pictured here are kanom jeen kaeng kari gai jay (yellow curry with faux chicken) and kanom jeen kaeng tai pla jay (fermented faux fish entrails curry). The former is rich and sweet compared to the latter, which is a Southern fire bomb. There are loads of condiments served with kanom jeen. Heaps of fresh herbs and vegetables are especially common. The selection here is slightly limited, with cucumber, jackfruit, pickled mustard greens, preserved turnip, blanched morning glory, and bean sprouts.

#ขนมจีน #ขนมจีนเจ #แกงไตปลา #แกงกะหรี่ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #kanomjeen #currynoodles #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #vegan  #veganfood #veganeats #vegantravel #vegansofinstagram #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #veganbreakfast #foodhistory

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