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Burmese

Shan tofu salad

Vegetarian

တိုဟူးသုပ် · to hpu thouk

Silky yellow 'tofu' made from chickpea flour, set, sliced and tossed with soy, vinegar, chilli oil, fried garlic and peanuts — a soy-free Shan State classic.

Shan tofu salad is a Burmese salad from Myanmar, ready in about 2 hours 30 minutes and made with chickpea flour, garlic and soy sauce. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
15 min
Rest
2 h
Total
2 h 30 min
Serves
4
Level
Easy
Calories
292

Ingredients

4 servings

For the tofu

For the dressing

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the chickpea flour (opens in a new tab), turmeric (opens in a new tab) and salt with 300 ml cold water until smooth. Leave for 10 minutes.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Bring 600 ml water to the boil, pour in the batter while whisking and cook over low heat, stirring constantly, until very thick, glossy and no longer tastes raw.

  3. Step 3

    Pour into a lightly oiled dish, smooth the top and leave to set at room temperature for 2 hours, then cut into strips.

  4. Step 4

    Fry the garlic (opens in a new tab) in the oil until golden. Toss the tofu strips gently with the garlic oil, soy sauce (opens in a new tab), vinegar and chilli oil (opens in a new tab), then top with peanuts, coriander and spring onion (opens in a new tab).

    • 5 min
    • medium-low heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

About this dish

Origin
Shan State, Myanmar · Well documentedMore food from Myanmar
Dish
Lunch · Snack · Salads · Appetizers & starters
Cooking method
Boiled, No-cook
Taste
nutty, tangy, spicy (chilli heat), garlicky
Diet
Vegan · Dairy-free
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Chickpea flour · Garlic · Soy sauce · Rice vinegar · Turmeric · Chilli oil
Techniques
Boiling

Allergens

  • Contains: Peanutsfrom chilli oil, roasted peanuts
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce, chilli oil
  • May contain: Sesamefrom chilli oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

292 kcal per serving

Estimated

1 serving ≈ 304 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 34%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy292 kcal96 kcal
Protein11.3 g3.7 g
Carbohydrate25.3 g8.3 g
Net carbohydrate20.3 g6.7 g
Sugars4.6 g1.5 g
Added sugars0 g0 g
Fibre5.1 g1.7 g
Fat16.5 g5.4 g
Saturated fat1.6 g0.5 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1081 mg356 mg
Salt equivalent2.7 g0.9 g
Vitamins & minerals per serving
Potassium
446 mg
Calcium
58 mg
Iron
2.4 mg
Magnesium
89 mg
Vitamin A (RAE)
11 µg
Vitamin C
2 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
176 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • Chilli oil: Neutral vegetable oil (FDC 172336) used as a stand-in; the chilli solids add little energy.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leftover tofu can be cut into slabs and fried until crisp (to hpu jaw).

Common mistakes

  • Stopping the cooking too soon: undercooked batter will not set firmly.

Serve with

  • Serve as a snack, or with rice and a curry.

Storage

  • Undressed tofu keeps 3 days refrigerated, covered.

Variations

  • Fried Shan tofu: Cut into slabs and shallow-fry until crisp; serve with tamarind dip.
  • Warm tofu porridge (to hpu nway): The thick batter eaten warm over rice noodles.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

For the tofu

Used in step 1

Reviews & corrections

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