Shan Tofu (To Hpu)

Name: Shan Tofu (To Hpu)
Prep time: 170 min
Cook time: 40 min
Total time: 210 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 200 g chickpea flour (besan) (sifted); 900 ml water (divided, 300 ml and 600 ml); 0.5 tsp ground turmeric; 1 tsp salt (for the tofu); 1 tsp vegetable oil (for greasing the tray); 500 ml vegetable oil (for deep frying); 30 g tamarind pulp; 120 ml hot water (for the tamarind); 3 cloves garlic; 1 tsp dried chilli flakes; 1 tbsp sugar; salt (to taste, for the dipping sauce)

Serves 4 · 210 min · Burmese

Ingredients

200 g chickpea flour (besan)
900 ml water
½ tsp ground turmeric
1 tsp salt
1 tsp vegetable oil
500 ml vegetable oil
30 g tamarind pulp
120 ml hot water
3 cloves garlic
1 tsp dried chilli flakes
1 tbsp sugar
to taste salt

Method

01
Make the batter In a bowl, whisk the chickpea flour with 300 millilitres of the water until completely smooth, then leave it to rest for thirty minutes.
02
Grease the tray Brush a twenty centimetre square dish or tray lightly with one teaspoon of vegetable oil and set it near the stove.
03
Boil the water Bring the remaining 600 millilitres of water to a boil in a heavy saucepan with the turmeric and one teaspoon of salt.
04
Cook the tofu Whisk the batter once more, pour it into the boiling water while stirring, then turn the heat to medium low and stir constantly for about ten minutes until it is very thick, glossy and pulls away from the sides of the pan.
05
Pour and smooth Pour the hot mixture into the greased tray straight away and smooth the top with a wet spatula.
06
Let it set Leave the tray uncovered at room temperature for about two hours until the tofu is firm and cool all the way through.
07
Soak the tamarind Soak the tamarind pulp in 120 millilitres of hot water for ten minutes.
08
Finish the sauce Squeeze the tamarind with your fingers, strain out the seeds and fibres, then stir in the crushed garlic, chilli flakes, sugar and salt to taste.
09
Slice the tofu Turn the set tofu out onto a board and cut it into rectangles about one centimetre thick and five centimetres long, then pat them dry with a cloth.
10
Heat the oil Heat the frying oil in a wok or deep pan to about one hundred and eighty degrees Celsius.
11
Fry the slices Fry the slices in small batches for about four to five minutes, turning once, until they are puffed and golden with a crisp shell.
12
Drain and serve Lift the fried tofu onto paper to drain, then serve hot with the tamarind dipping sauce on the side.

Method

Make the batter

In a bowl, whisk the chickpea flour with 300 millilitres of the water until completely smooth, then leave it to rest for thirty minutes.

Resting lets the flour fully hydrate, which gives a smoother, silkier set. Press any lumps against the side of the bowl with the whisk before resting.

Make the batter · 30 min

Grease the tray

Brush a twenty centimetre square dish or tray lightly with one teaspoon of vegetable oil and set it near the stove.

Boil the water

Bring the remaining 600 millilitres of water to a boil in a heavy saucepan with the turmeric and one teaspoon of salt.

Boil the water · 5 min

Cook the tofu

Whisk the batter once more, pour it into the boiling water while stirring, then turn the heat to medium low and stir constantly for about ten minutes until it is very thick, glossy and pulls away from the sides of the pan.

Scrape the bottom of the pan constantly with a wooden spoon or spatula, because it catches and scorches quickly. It is ready when a spoonful dropped back holds its shape.

Cook the tofu · 10 min

Pour and smooth

Pour the hot mixture into the greased tray straight away and smooth the top with a wet spatula.

Work quickly, since it starts to set as soon as it leaves the heat.

Let it set

Leave the tray uncovered at room temperature for about two hours until the tofu is firm and cool all the way through.

If it still feels soft in the centre, give it another thirty minutes. Cutting it too early makes the slices fall apart in the oil.

Let it set · 120 min

Soak the tamarind

Soak the tamarind pulp in 120 millilitres of hot water for ten minutes.

Soak the tamarind · 10 min

Finish the sauce

Squeeze the tamarind with your fingers, strain out the seeds and fibres, then stir in the crushed garlic, chilli flakes, sugar and salt to taste.

The sauce should taste sour first, then sweet, then hot. Add a little more sugar or chilli to balance it.

Slice the tofu

Turn the set tofu out onto a board and cut it into rectangles about one centimetre thick and five centimetres long, then pat them dry with a cloth.

Drying the surface reduces spattering and gives a crisper crust.

Heat the oil

Heat the frying oil in a wok or deep pan to about one hundred and eighty degrees Celsius.

Without a thermometer, drop in a small scrap of tofu. If it bubbles steadily at once and rises within a few seconds, the oil is ready.

Heat the oil · 6 min

Fry the slices

Fry the slices in small batches for about four to five minutes, turning once, until they are puffed and golden with a crisp shell.

Do not crowd the pan, and do not move the slices for the first minute, or they may stick together and tear.

Fry the slices · 5 min

Drain and serve

Lift the fried tofu onto paper to drain, then serve hot with the tamarind dipping sauce on the side.

Shan Tofu (To Hpu)

Ingredients

Method

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