Bean Curd Salad (or) Burmese Tofu Salad

This is yet another dish that brings memories of my childhood. When we were little, we went to visit my grandmother's home in downtown Yangon (Rangoon). In the evening there is one food vendor (peddler) who made a very unique sound in order for people to recognize him. Every time he yelled out "To....Fu ...Thoke" , our late grandma offered to treat us to it. A lot of lovely memories that arise every time I think of the food.

In Burma, especially in downtown Yangon, peddlers were very common across the neighborhood, although I am unsure how business has been after leaving the country in 1995. Some food peddlers sold breakfast items in the early morning for example (steam sticky rice, vatana bean for fried rice, etc.). Then in the afternoons, the food items change to other Burmese delicacies such as sweet desserts and rice related authentic snacks.

This bean curd salad is a very healthy vegetarian snack food. The main ingredient for this salad is Tofu (Bean Curd), crispy fried shallot and chiffonade lime leaves.
The flavor of lime leaf helps to escalate the appetite and bring a highly refreshing taste.

Bean Curd Salad ( Besan Tofu Salad) ( 2 serving)

Ingredients

1 cup     Beasan Powder (making tofu)
1 cup     Water (making tofu)
1 tsp      Salt (making tofu)
1 cup     Thinly sliced Shallot
1 tbsp    Thinly sliced garlic
1 1/2 cup Canola Oil
1/2 tsp   Turmeric powder
1 tbsp    Fish sauce
2 tbsp    Roasted bean powder
2 tbsp    Tamarind Juice extract
1 tbsp    Chiffonade Lime leaves
2 tbsp    Powdered Dried shrimp
1 tsp      Roasted Chili powder (optional)
1 tbsp    Fine chopped ginger
1 tbsp    Fine chopped garlic

Prep for the flavored oil (Onion infused oil)

1. In the pan with medium high heat, add oil to heat through then add sliced shallot and garlic together with turmeric powder. Then stir fry it until the shallot turn into golden brown color.

2. Transfer it into the bowl and cool it down.

Prep for the Garlic Ginger liquid

1. In a small bowl, add both fine chopped ginger and fine chopped garlic.

2. Add 1/2 cup of water and mix it well to get the ginger flavor.

Prep for the Tofu (Bean Curd)

1. In the mixing bowl (3 qt), add beasan powder, salt, turmeric powder and water  then  mix it with the whip .

2. Heat the pan on the stove top with the medium high heat, pour all the mixture of beasan mix into the pan. Then stir continuously till the liquid turn into thick gravy (about 5 to 10 minutes). Transfer the thick bean curd mixture into the clean dry bowl to cool it down.

3. After cooling it down, we need to cut the tofu into thin slices to make the salad and get ready.

Dressing for the salad

It is better to make the dressing before mixing with tofu. ( one serving dressing)

1. Mix all the following ingredients together .

 1 tbsp dried shrimp powder, 1 tbsp tamarind juice extract, 1/2 tbsp fish sauce, 2 tbsp shallot flavored oil, 1 tbsp garlic ginger liquid, 2 tsp roasted bean powder and may add a little chili powder in the separate bowl . Mix it together.

Plating

1. In the serving plate, add the sliced tofu in each serving plate (about a cup of sliced tofu).
2. Pour the salad dressing on top of the sliced tofu.
3. Garnish with crispy fried shallot and Chiffonade lemon of lime leaves on top.

We could  gently toss this salad since the delicate tofu can be smashed easily.

(Optional: We may substitute with cilantro leaves if the lime leaves are not available )
As an vegetable addition, we may also include the shredded cabbage about 2 tbsp into each salad serving.)

( Note: We may skip using the dried shrimp powder and fish sauce if we want to enjoy as strict vegetarian salad. Instead of using fish sauce we may substitute with light soy sauce.)