As promised, today is about Burmese Tofu. For those of you not familiar with this product, it is not really a “tofu”. The texture is more like polenta. As the name implies, the origin of this product is the land of Burma, or as we now know it, Myanmar. This is something I found on the PPK site and a few of us have been experimenting with it. The dish today is made with a chickpea version of this dish, but it can also be made with rice flour or even yellow split pea flour. In all cases the technique is the same. I’m not going to give you a primer in how to make it today, since I didn’t take pictures when I made my last batch. However, if you would like the full recipe you can find it over at JohnP’s blog The I-40 Kitchen . Also please check out these links below.
http://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html original recipe, see link to simplified version above
http://www.flickr.com/photos/15586812@N05/2317329454/ block of completed Burmese Tofu at JohnP’s photostream
some pictures of a scramble
here is a quiche that JohnP made with it
From A-K at Swell Vegan
my flickr photostream of Burmese Tofu dishes (small now, but will grow)
Now I must confess that the way it is cooked tonight is not an original idea by me. I’ve borrowed this from Dawn (Deearess at PPK) over at Veg-Am . When I saw this, I realized that it had a lot of possibilities. Since I didn’t have the spices she used, I used some regular Mrs. Dash, but any seasonings should work. This will be interesting with either southwest or jerk spices. Can’t wait to try those. But here is what I had for dinner tonight. (Recipe below picture)
SBunnies Seasoned Burmese Tofu
Serves 1 (increase as needed)
½ cup rice or other nut milk (add more in splashes if to thick)
½ cup almond flour (use more if needed)
1-2 tsp Mrs. Dash Regular Blend (or favorite spices)
Pour the rice/nut milk into a container. Add the almond flour gradually and stir with a fork or small whisk until thickened. Add more if needed. Add the Mrs. Dash to taste, up to 2 tsp. Stir. Cut some slabs off the tofu block. Coat with seasoned batter and pan fry on medium-low till crispy on each side.
Now this is still a recipe in progress, so if you can make any suggestions please do. I didn’t get the batter just right, but it was still good.
No post tomorrow since it is American Thanksgiving. Teddybear and I are just having Baked Seitan Steaks, corn, potato rolls, stuffing, cranberry sauce, mashed potatoes, candied sweet potatoes (these are just for me, he doesn’t like them) and some pie for me and ice cream for him. Nothing fancy, but it is just the two of us and so we don’t need much. At least he isn’t working this year. May be back on Friday, if not then will see you next week.
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