Since I work at Hodo Soy, the last thing I would make on my own is tofu, since I can get the best tofu in the world at work! But the Shan tofu is no tofu. It’s actually made from garbanzo flour and is soy-free, vegan and also gluten-free to boot. It makes a tasty snack, too. When chilled overnight, cut into strips and deep fry them for garbanzo fries.
Shan is in north east Myanmar. I never got to visit that area, but I did acquire a beautiful hundred year old antique Shan silver wedding bowl. It was so intricately engraved and hammered. The irony of it was it was priced by the weight of silver – not its history or the artistry craftmanship. When I saw it at the antique store, I just have to have it. But alas, I didn’t have enough USD on me, and American Express was of zero use. I literally spent a big part of a day at a bank trying to get a cash advance off my Visa just to purchase the bowl. Will pose a picture of my prized bowl when I polish it next!
Tofu:
2 cups chickpea flour
6 cups water
1 Tablespoon kosher salt
1/4 teaspoon turmeric, ground
Chili Garlic sauce:
10 chile de arbol, whole
3 cloves garlic
1 inch ginger
2 Tablespoons sugar
1 lime, juice only
1 tablespoon white vinegar
1/2 teaspoon kosher salt
Preparing the tofu
In a blender, combine chickpea powder, salt and turmeric with a third of the water. Let sit for ten minutes. In a medium saucepan, bring the remaining water to boil. Then slowly whisk in the chickpea mixture., stirring constantly till the mixture thickens. It’s easiest to stir from the center out. Stir until the mixture has a silky sheen. Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, and smooth out the paste, making a thin 1 inch layer. Leave to set for 45 minutes in the fridge or 2 hours at room temperature. When firm, cut into cubes or strips and serve with chili sauce.
If the tofu is firm enough, you may also deep fry or pan fry the tofu before serving.
Preparing the sauce
Place the chili, garlic cloves and ginger over a gas flame until slightly blackened. Deseed the chili (optional) and peel the garlic and ginger. Place all ingredients in a blender and pulse to combine.
Serves: 6
