Burmese Chickpea Tofu Fritters (To-Hpu Jaw)
These golden-brown fritters are made from chickpea flour tofu, offering a crispy exterior and a soft, savory interior. Served with a tangy tamarind dipping sauce, they are a delightful snack or appetizer.
Ingredients
- 1 cup Chickpea Flour
- 3 cups Water
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 2 tablespoons Tamarind Paste
- 1 tablespoon Palm Sugar
- 1 teaspoon Fish Sauce
- 1/4 teaspoon Chili Flakes
Instructions
- 1In a pot, whisk together chickpea flour, water, turmeric powder, and salt until smooth.
- 2Cook over medium heat, stirring constantly, until the mixture thickens into a firm paste (about 15 minutes).
- 3Pour the chickpea tofu into a greased dish and let it cool and set completely (at least 2 hours).
- 4Cut the chickpea tofu into small squares or rectangles.
- 5Heat vegetable oil in a pan over medium heat.
- 6Fry the chickpea tofu fritters until golden brown and crispy on all sides.
- 7In a separate small bowl, combine tamarind paste, palm sugar, fish sauce, and chili flakes for the dipping sauce.
- 8Serve the fritters hot with the tamarind dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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