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Delicious Burmese Tofu with Garlic, Ginger & Chilli Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/delicious-burmese-tofu-with-garlic-ginger-and-chilli-sauce-recipe/