Tohu ThokeBurmese Chickpea Tofu Salad
A refreshing Shan-style salad built around silky chickpea tofu dressed with tamarind, lime, garlic, chili, and herbs. It is light yet bold, with a balance of tang, nuttiness, and gentle heat.
Prep
25m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Tofu
- 200gChickpea Flour
- 4gTurmeric Powder
- 4gSalt
- 700mlWater
- 20mlVegetable Oil
Dressing
- 25gTamarind Paste
- 30mlLime Juice
- 30mlWater
- 2gSalt
Topping
- 15gGarlic (finely chopped)
- 20mlVegetable Oil
- 4gChili Powder
- 20gSesame Seeds (toasted)
- 30gScallion (finely chopped)
- 15gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the chickpea flour, turmeric powder, salt, and water in a saucepan until completely smooth.
- 02
Cook the mixture over medium heat, stirring constantly, until it becomes thick, glossy, and pulls away from the sides of the pan.
- 03
Brush a shallow tray with the vegetable oil, pour in the chickpea mixture, and smooth the top. Cool until fully set.
- 04
Whisk the tamarind paste and lime juice with the water and salt until smooth.
- 05
Heat the vegetable oil in a small pan. Fry the garlic until lightly golden, stir in the chili powder, and remove from the heat.
- 06
Cut the chickpea tofu into bite-size pieces and arrange them on a serving plate.
- 07
Spoon over the tamarind dressing, then drizzle with the garlic and chili oil mixture.
- 08
Finish with the sesame seeds, scallion, and fresh coriander before serving.
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