Delicious Burmese Tofu with Garlic, Ginger & Chilli Sauce Recipe

Introduction

This delicious Burmese tofu offers a unique twist on traditional soy tofu by using gram flour for a rich, nutty flavor and smooth texture. Served with a vibrant garlic, ginger, and chilli sauce, it makes a flavorful and satisfying dish perfect for any meal.

Ingredients

• 1 cup gram flour
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 3 cups water
• 3 cloves garlic, minced
• 2 scallions (spring onions), finely chopped
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 2 tablespoons oil (for frying)
• 1/2 teaspoon chilli flakes (adjust to taste)
• 1/4 cup peanuts, chopped and toasted

Instructions

1. Step 1: In a medium saucepan, combine the gram flour, turmeric, and salt.
2. Step 2: Pour in about one-third of the water (1 cup) and whisk until smooth to prevent lumps.
3. Step 3: Gradually add the remaining 2 cups of water while whisking continuously until the batter is fully blended.
4. Step 4: Place the pan over medium heat and whisk the mixture continuously for about 10 minutes until it thickens.
5. Step 5: Pour the thickened batter into a container, spread it evenly, and let it set for about an hour until firm.
6. Step 6: Once set, invert the container and slice or dice the tofu as desired.
7. Step 7: In a bowl, combine the minced garlic, chopped scallions, and grated ginger.
8. Step 8: Mix in the soy sauce, rice vinegar, brown sugar, oil, and chilli flakes to create the sauce.
9. Step 9: Heat 2 tablespoons of oil in a frying pan over medium-high heat; fry the tofu slices for 3-5 minutes on each side until golden brown and crispy.
10. Step 10: In a separate pan, toast the chopped peanuts until fragrant and lightly golden.
11. Step 11: Serve the crispy tofu topped with the garlic-ginger-chilli sauce and sprinkle with toasted peanuts. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of black pepper or swap brown sugar for honey or maple syrup.
• You can substitute peanuts with cashews or sesame seeds for a different crunch.
• Adjust chilli flakes according to your preferred heat level or use fresh chopped chilli for a sharper kick.
• Serve the tofu with steamed rice or fresh greens for a complete meal.

Storage

Store leftover Burmese tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to maintain crispiness. The sauce can be stored separately for up to a week in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is Burmese tofu suitable for vegans?

Yes, this Burmese tofu is entirely plant-based, made from gram flour with no dairy or animal products, making it perfect for vegans.

Can I prepare the tofu mixture ahead of time?

Absolutely. You can make the tofu batter and let it set in the fridge overnight. This makes assembling the dish quicker when you’re ready to cook.

Delicious Burmese Tofu with Garlic, Ginger & Chilli Sauce Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This delicious Burmese Tofu recipe features a smooth and creamy tofu made from gram flour, flavored with turmeric for color and health benefits, then pan-fried to golden perfection. It’s served with a vibrant garlic, ginger, and chili sauce, topped with toasted peanuts for a delightful crunch. A perfect plant-based dish offering a flavorful alternative to traditional tofu, highlighting Burmese cuisine’s unique ingredients and tastes.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Burmese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Base

• 1 cup gram flour (cornerstone ingredient)
• 1 teaspoon turmeric (adds hue and benefits)
• 1/2 teaspoon salt (enhances flavors)
• 3 cups water (for batter consistency)

Sauce

• 3 cloves garlic (minced)
• 2 scallions spring onions (finely chopped)
• 1 tablespoon ginger (grated)
• 3 tablespoons soy sauce (for umami)
• 1 tablespoon rice vinegar (for acidity)
• 1 teaspoon brown sugar (adds sweetness)
• 1/2 teaspoon chilli flakes (adjust for heat)

For Frying & Garnish

• 2 tablespoons oil (for frying)
• 1/4 cup peanuts (chopped and toasted)

Instructions

1. Mix Dry Ingredients: In a medium saucepan, combine the gram flour, salt, and turmeric thoroughly to ensure even distribution of color and seasoning.
2. Add Water Gradually: Pour in about one-third of the water (1 cup) and whisk vigorously until smooth without lumps. Gradually add the remaining 2 cups of water while whisking continuously to form a thin, smooth batter.
3. Cook the Batter: Place the pan over medium heat and stir constantly with a whisk for about 10 minutes until the mixture thickens into a smooth, custard-like consistency to form the tofu base.
4. Set the Tofu: Pour the thickened mixture into a container, spread it evenly, and allow it to cool and set at room temperature for about one hour until firm.
5. Slice the Tofu: Once firm, invert the container to release the tofu block and cut it into slices or cubes as preferred for frying.
6. Prepare the Sauce: In a bowl, combine the minced garlic, chopped spring onions, grated ginger, soy sauce, rice vinegar, brown sugar, oil, and chili flakes. Mix well to combine all flavors.
7. Fry the Tofu: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Fry the tofu slices for 3-5 minutes on each side until they become golden brown and crisp.
8. Toast the Peanuts: In a separate dry frying pan, toast the chopped peanuts over medium heat until fragrant and lightly golden, being careful not to burn them.
9. Assemble and Serve: Arrange the crispy tofu on a serving plate, drizzle generously with the prepared garlic-ginger-chilli sauce, and sprinkle the toasted peanuts over the top. Serve immediately to enjoy the contrasting textures and bold flavors.

Notes

• Adjust the amount of chili flakes according to your heat preference.
• Ensure constant stirring when cooking the batter to avoid lumps and burning.
• Letting the tofu set completely is key for easy slicing and frying.
• Use a non-stick or well-seasoned pan to prevent the tofu from sticking during frying.
• This tofu is best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently.

Keywords: Burmese tofu, Burmese tofu recipe, gram flour tofu, vegan tofu recipe, fried tofu, garlic ginger chili sauce, Burmese cuisine, plant-based protein, homemade tofu