Burmese tofu

Burmese tofu, in two forms: fresh and fritters

Burmese tofu is a food made from water and chickpea flour. Unlike regular tofu, it does not have soy in it.

To make it, water, chickpea flour, turmeric, and salt are mixed. This mixture is then heated up until it looks and feels like cream. After that it is allowed to cool down and get hard.

It came from the Shan people of Burma.

Burmese Tofu Media

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  To hpu gyauk (Burmese tofu crackers) are sold in bundles ready for deep frying.

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  To hpu gyaw (Burmese tofu fritters) are popular as snacks on their own, with glutinous rice for breakfast, or as a salad.

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  Hnapyan gyaw or "twice fried " Shan tofu fritters served with a side salad at Inle Lake.

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  To hpu thouk - yellow tofu salad is a national favourite.

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  Hsan ta hpo (rice tofu) salad from the Shan States is as popular as the yellow Burmese tofu salad.

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  Shan hkauk swè (Shan rice noodles) with to hpu gyaw (tofu fritters) served with monnyingyin (pickled mustard greens) on the side

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  To hpu nway (warm Shan tofu) and to hpu gyaw (Shan tofu fritters) salad combines the creamy and crispy forms into a satisfying meal.

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  hnapyan gyaw - twice fried tofu at Shan Market in Mandalay

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  Fried to hpu gyauk make great crackers - a welcome treat.

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  To hpu thouk (Shan tofu salad) hawker at Kaingdan Market in Mandalay