Burmese tofu (Burmese:တိုဖူး,pronounced[tòpʰú]; orBurmese:တိုဟူး,pronounced[tòhú]) is a food ofShan origin and of Chinese fromYunnan Province, made from water and flour ground from yellowsplit peas and the Burmese version ofchickpea flour, also known asbesan flour, in a fashion similar topolenta.[1] The flour is mixed with water,turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as aBurmese tofu salad or deep-fried into aBurmese fritter.[2] It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinesetofu,[3] which is made fromsoy milk with added coagulants.
To hpu (တိုဖူး or တို့ဖူး) made fromchickpea (kala bè) flour orpè hmont is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
Hsan ta hpo (ဆန်တဖိုး) is still mainly confined to Shan regions, made from rice flour calledhsan hmont ormont hmont, and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.
There is no/f/ (as in "French") in theBurmese language; hence,/pʰ/ (as in the word "pot") is used into hpu, the Burmese version of "tofu".
To hpu gyaw (Burmese tofu fritters) are popular as snacks on their own, withglutinous rice forbreakfast, or as asalad.
To hpu gyaw (တိုဖူးကြော်) is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried.Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside. They are similar to the Sicilian snackpanelle.
Hnapyan gyaw (နှစ်ပြန်ကြော်) is so called because the fritters are "twice fried" after the tofu is cut into triangular shapes. It is the traditional form in the Shan States.
Hnapyan gyaw or "twice fried " Shan tofu fritters served with a side salad atInle Lake.
To hpu thouk (တိုဖူးသုပ်) or tofu salad with eitherto hpu orhsan ta hpo is very popular as a snack or a meal in itself whereas fried tofu on its own is considered a snack. Both may form part of a meal where all the dishes are customarily shared at the same time. Fresh tofu, cut into small rectangular slices, constitutes the main ingredient of the salad, dressed and garnished with peanut oil, darksoy sauce, rice vinegar, toasted crushed dried chilli, crushed garlic, crushed roasted peanuts, crisp-fried onions, andcoriander. This dish is similar to the Chinese dishliangfen.
To hpu gyaw thouk (တိုဖူးကြော်သုပ်) refers to tofu fritters cut up and served as a salad as above.
To hpu gyet (တိုဟူးချက်) - Sliced yellow tofu may also be curried with fresh tomatoes, onions and garlic, cooked in peanut oil andfish sauce, and garnished with coriander and green chilli. It makes a goodpescatarian dish to go with rice, but also popular among the poor if meat or poultry is unaffordable.
^Also called gram flour,besan flour is made fromchana dal (also calledkala chana or Bengal gram), a type of small, dark-coloredchickpea also used in Indian cuisine).
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