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Pan-fried Burmese chickpea tofu (Shan tofu) with a tangy-sweet-spicy dipping sauce. Shan tofu is made from chickpea flour, water, salt and a bit of turmeric. First hydrate the flour with a bit of water, then you slowly cook it over the stovetop with the seasonings and more water until thickened. Pour mixture into an oiled pan and let cool for an hour or so. Pop it out of the pan, slice into your preferred size or thickness, pan fry (or deep fry!). Dipping sauce is made from a mix of sriracha, lime juice, crushed garlic and a touch of honey.
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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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