Chickpea Tofu Salad (Tohu Thoke or Shan Tofu Salad)
Chickpea tofu salad (tohu thoke) is a traditional Burmese salad that is prepared with chickpea-based tofu and a pungent and aromatic dressing.
Author: Mike Benayoun
3cupswater, divided in 2
A pinch of salt
A pinch of turmeric
8fresh kaffir lime leaves(or 1 cup chopped cilantro)
2tablespoonstoasted sesame seeds
For the dressing
4tablespoonschickpea flour, toasted
4tablespoonsdried shrimp powder(optional)
Toast the chickpea flour in a pan on medium-high heat for about 2 minutes. Set aside.
Add 1½ cup of water, a pinch of salt and a pinch of turmeric, and stir until all the flour dissolves.
Add another 1½ cup of hot water. Put the pan back on the stove on very low heat and whisk for about 10 minutes The batter will eventually turn glossy and smooth.
Grease an 8x8 inches baking pan with vegetable oil. Spread the batter in the pan and let it cool down for at least 30 minutes.
Thinly slice the shallots. Heat the vegetable oil in a pan. Fry the shallots for about 4 minutes.
Dice the tofu in ½ inch squares. Divide among four wide bowls.
Strip out the central vein of each lime leaf, then stack them, roll them up and slice thinly.
Distribute the chiffonade among the bowls of chickpea tofu. Sprinkle the toasted sesame seeds.
Mix together the dressing ingredients with the fried shallots and oil in a small bowl, whisking to blend well. Distribute the dressing over each serving, then toss gently to coat the tofu with dressing. Serve at room temperature.