Burmese Shan Tofu Salad
Myanmar's Shan-style chickpea tofu, needing no soybeans, cubed and tossed with cabbage, garlic oil and peanuts, silky and protein-rich.
✍️ Veg.Pub EditorialPublished 2026-05-28👁 65 views
Calories
340
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Chickpea flour (besan)150g
- Water600ml
- Turmeric powdera pinch
- Salt1 tsp
- Cabbage100g
- Onionhalf
- Cilantro1 handful
- Garlic oil2 tbsp
- Crushed roasted peanuts3 tbsp
- Chili powder1 tsp
- Lime1 · Swap: tamarind
- Light soy sauce1 tbsp
👩🍳 Steps
- 1Whisk the chickpea flour with about 200ml water, turmeric and salt into a smooth, lump-free batter.
- 2Bring the remaining 400ml water to a boil, slowly pour in the batter and stir constantly until thick and smooth.
- 3Pour hot into an oiled container, smooth the top, and once cool and set you have Shan tofu; cut it into cubes.
- 4Lightly pan-fry the cubes to firm them if you like, then place in a bowl with shredded cabbage, sliced onion and cilantro.
- 5Add garlic oil, soy sauce, chili powder and crushed peanuts, squeeze in the lime and toss to combine.
📊 Nutrition
| Protein | 14g |
| Iron | 4mg |
| Calcium | 60mg |
| Fiber | 6g |
Introduction
Shan tofu is a specialty of Myanmar's Shan people, set from cooked chickpea flour and containing no soybeans. Silky and tender, it is cubed and dressed into an authentic high-protein salad.
Wellness Benefits
- Chickpea tofu is rich in plant protein and fiber, strengthening the spleen and qi with a gentle, stomach-nourishing nature that is not drying.
- Turmeric is warming and dispels damp, lime promotes fluids and appetite, and garlic oil moves qi, keeping the dish light and refreshing for any season, especially spring and summer.
Nutrition Highlights
- Chickpeas are an excellent source of plant protein and iron and, being gluten-free, are easy to digest.
- Peanuts add healthy fats and calcium while cabbage provides vitamins and fiber.
Tips
- Stir the batter constantly until thick so it sets cleanly once cooled.
- Chill before cubing for neater pieces and a better texture in the salad.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
