flipTohu thoke — Shan chickpea 'tofu' salad
Tohu thoke — Shan chickpea 'tofu' salad
Why this dish? Daw Suu led a simple life, close to Buddhist vegetarianism, made of rice, vegetables, and tofu. This Shan tohu, without soy, made from chickpea flour, is the very example of the simple, economical, and nourishing dish that sustained her long years of seclusion.
Golden, tender cubes of chickpea 'tofu', cut into strips and seasoned with a sweet-sour-salty sauce, coriander, fried garlic, and crushed peanuts.
During the long years when my door remained closed, I learned the value of simple things. This tohu, you see, requires only chickpea flour and patience: you stir, you let it set, you cut it into golden slices. You season it with a little tangy juice, salt, roasted garlic. A dish of almost nothing, yet sufficient: it is in frugality that one finds inner freedom.
- •Chickpea flour — a large measure (tofu base)
- •Water — three measures (liquid)
- •Turmeric and salt — a pinch (seasoning)
- •Fried garlic — as much as desired (aroma)
Tohu thoke — Shan chickpea 'tofu' salad
Golden, tender cubes of chickpea 'tofu', cut into strips and seasoned with a sweet-sour-salty sauce, coriander, fried garlic, and crushed peanuts.
Why this dish? Daw Suu led a simple life, close to Buddhist vegetarianism, made of rice, vegetables, and tofu. This Shan tohu, without soy, made from chickpea flour, is the very example of the simple, economical, and nourishing dish that sustained her long years of seclusion.
During the long years when my door remained closed, I learned the value of simple things. This tohu, you see, requires only chickpea flour and patience: you stir, you let it set, you cut it into golden slices. You season it with a little tangy juice, salt, roasted garlic. A dish of almost nothing, yet sufficient: it is in frugality that one finds inner freedom.
Ingredients (period version)
- Chickpea flour — a large measure (tofu base)
- Water — three measures (liquid)
- Turmeric and salt — a pinch (seasoning)
- Fried garlic — as much as desired (aroma)
Ingredients
- Chickpea flour — 150 g (tofu base)
- Water — 600 ml (liquid)
- Turmeric, salt — 1/2 tsp + 1 tsp (seasoning)
- Fish sauce or soy sauce, lime, palm sugar — for sweet-sour-salty sauce (seasoning)
- Fried garlic, crushed peanuts, coriander, chili powder — garnishes (garnish)
Method
- Dissolve chickpea flour in cold water with turmeric and salt, ensuring no lumps.
- Pour into a saucepan and cook over medium heat, stirring constantly for 8-10 minutes until a thick, shiny cream forms.
- Pour into an oiled dish, smooth the top, and let set in the fridge for 1 hour.
- Unmold and cut into slices or cubes.
- Prepare the sauce (lime, salty sauce, palm sugar), drizzle over the tohu, and garnish with fried garlic, peanuts, coriander, and a pinch of chili.
How it was made : In the Shan highlands, lacking soybeans, 'tofu' was made from chickpea or yellow pea flour cooked until set — an ingenious peasant technique that transformed a simple legume into a protein-rich food, perfect for a vegetarian diet.
The contemporary twist : Part of the cooled tohu is sliced, breaded, and pan-fried as golden 'Shan fries', served alongside the warm salad for a contrast of soft and crispy.
Aung San Suu Kyi · Charactorium
