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Pan-fried Burmese chickpea tofu (Shan tofu) with a straight-from-the-bottle sweet chili dipping sauce. Shan tofu is made from chickpea flour, water, salt and a bit of turmeric.
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First hydrate a cup of chickpea flour with a cup of water in a saucepan, then add in 1 tsp. each of kosher salt and turmeric, a couple grinds of black pepper and 2 more cups of water. Whisk to get rid of any lumps. Slowly cook everything over the stovetop stirring and whisking occasionally on very low heat until very thickened. Pour mixture into an oiled 8×8 pan and let cool for an hour or so. Pop it out of the pan onto a cutting board and slice into your preferred size or thickness. Pan fry in a bit of neutral oil in a non-stick pan on medium heat until golden and crisp, about 3-4 minutes per side. Work in batches if necessary.
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This tofu is soy-free and when pan-fried, you get a crispy exterior with a creamy/custardy interior. Perfect with the dipping sauce. Full recipe on @bonappetitmag under ‘Burmese chickpea tofu.’
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