Ingredients with Measurements:
- 1 cup chickpea flour
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
Special equipment needed:
- 8x8 inch square baking dish
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a mixing bowl, whisk together chickpea flour, water, turmeric, and salt until smooth.
2. Heat vegetable oil in a non-stick pan over medium heat.
3. Pour the chickpea flour mixture into the pan and cook for 5-7 minutes, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
4. Pour the mixture into an 8x8 inch square baking dish and smooth the surface with a spatula.
5. Let the mixture cool for 30 minutes, then cut into small cubes.
6. In a mixing bowl, combine the cubed tofu, sliced red onion, sliced cucumber, halved cherry tomatoes, chopped cilantro, and chopped peanuts.
7. Squeeze lime wedges over the salad and toss to combine.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Cooling time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 22g
- Protein: 9g
- Fiber: 4g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Red onion can be substituted with shallots or green onions.
- Cucumber can be substituted with zucchini or jicama.
- Cherry tomatoes can be substituted with regular tomatoes or roasted red peppers.
- Cilantro can be substituted with parsley or mint.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add shredded carrots or cabbage for extra crunch.
- Top with crispy fried onions or garlic.
- Use lime juice and fish sauce instead of lime wedges for a more authentic flavor.
- Add sliced jalapenos or Thai chilies for heat.
Tips and tricks:
- Use a non-stick pan to prevent the tofu from sticking.
- Let the tofu cool completely before cutting into cubes for easier handling.
- Use a sharp knife to cut the tofu into even cubes.
- Adjust the amount of lime juice and salt to taste.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the salad for 30 seconds or until warm.
Presentation ideas:
- Serve the salad in a large bowl or individual plates.
- Garnish with extra cilantro and chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Crispy fried onions or garlic
Pairings:
- Serve with steamed rice or noodles for a more filling meal.
- Pair with a light beer or white wine.
Suggested side dishes:
- Steamed vegetables
- Pickled vegetables
- Fried rice
Troubleshooting advice:
- If the tofu is too soft, cook it for a few more minutes until it firms up.
- If the tofu is too firm, reduce the cooking time or add more water to the mixture.
Food safety advice:
- Make sure to cook the tofu thoroughly to prevent any foodborne illnesses.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Burmese tofu, also known as Shan tofu, is a popular vegetarian protein source in Myanmar. It is made from chickpea flour and water, and is similar to Chinese doufu nao and Japanese yuba.
Flavor profiles:
- The salad has a tangy and refreshing flavor from the lime juice and cilantro, and a nutty crunch from the peanuts.
Serving suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish to a larger meal.
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Region: Myanmar (Burma)