Burmese Shan Tofu with Noodles
A delightful and savory dish featuring Shan tofu (made from chickpea flour) served with rice noodles and a flavorful sauce. Naturally dairy and nut free.
Ingredients
- 1 cup Chickpea Flour
- 4 cups Water
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
- about 225 g Rice Noodles
- 2 tbsp Vegetable Oil
- 2 cloves Garlic
- 3 tbsp Soy Sauce (Tamari for gluten-free)
- 1 tbsp Rice Vinegar
- 1 tsp Sugar
- 1/4 tsp Chili Flakes (optional)
- 1/4 cup Green Onions (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1To make Shan tofu, combine chickpea flour, water, turmeric powder, and salt in a saucepan. Whisk until smooth.
- 2Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth, pudding-like consistency. This takes about 15-20 minutes.
- 3Pour the mixture into a greased dish and let it cool completely until set.
- 4Cook the rice noodles according to package directions. Drain and set aside.
- 5Heat vegetable oil in a pan, add minced garlic and fry until fragrant.
- 6Add soy sauce, rice vinegar, sugar, and optional chili flakes. Simmer for a few minutes.
- 7Cut the Shan tofu into cubes. Gently warm the tofu in the sauce.
- 8Serve the rice noodles topped with Shan tofu, sauce, and chopped green onions.
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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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