Shan-Style Yellow Pea Tofu

Be the first to rate

(No Ratings Yet)

Loading...

A signature dish from Myanmar's Shan State, this golden tofu is traditionally made by simmering yellow split pea batter into a soft, custard-like slab and topping it with a fragrant tomato-chili sauce. The result is a light yet deeply savory dish that feels both delicate and warming, customarily eaten for breakfast or as a vegetarian offering alongside sticky rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 14 gFiber
• 7 gSugar
• 22 gProtein
• 480 mgSodium
• 920 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the yellow pea tofu

• 2 cups (400 g) dried yellow split peas, soaked overnight and drained
• 4 cups (960 ml) cool water
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt
• 1 tablespoon neutral oil, for greasing the pan

For the Shan-style tomato topping

• 3 tablespoons peanut oil
• 2 medium shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 medium ripe tomatoes, finely chopped
• 1 teaspoon ground turmeric
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon shrimp paste, toasted (optional)
• 2 red bird's-eye chilies, thinly sliced
• 1/2 cup (120 ml) water

For the garnish

• 1/3 cup crushed roasted peanuts
• 1/4 cup crispy fried shallots
• 1 small handful cilantro leaves, torn
• 1 lime, cut into wedges

Directions

1. Drain the soaked yellow split peas thoroughly and blend them with the 4 cups of cool water in batches until a very smooth, milky batter forms; pass through a fine-mesh sieve lined with cheesecloth to remove any grit.
2. Lightly oil a 9-inch square or round heatproof dish. Pour the strained batter into a heavy pot, whisk in the turmeric and salt, and set over medium-low heat.
3. Stir constantly in a figure-eight motion with a wooden spoon for 15-18 minutes, scraping the bottom and sides, until the batter thickens into a glossy, pudding-like mass that holds a line when you draw the spoon through it.
4. Immediately scrape the thickened pea mixture into the oiled dish, smooth the top with a wet spatula, and let it cool and set at room temperature for at least 30 minutes, then chill briefly until firm enough to slice.
5. While the tofu sets, make the topping: heat the peanut oil in a skillet over medium heat, fry the shallots until just golden, then add the garlic and ginger and stir for 30 seconds until fragrant.
6. Add the chopped tomatoes, turmeric, fish sauce, and toasted shrimp paste (if using); cook, pressing the tomatoes, until the mixture breaks down into a thick, jammy sauce, about 8-10 minutes.
7. Stir in the chilies and 1/2 cup water, simmer 2 more minutes, then taste and adjust salt or chili. The sauce should be bold, salty-sour, and gently spicy.
8. Cut the set tofu into thick squares or diamonds and lift onto serving plates. Spoon the warm tomato-chili sauce generously over each portion.
9. Scatter with crushed peanuts, crispy shallots, and cilantro, then serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Stir the batter constantly as it cooks; split pea starch sets fast and the bottom will scorch if left unattended.
• For a silkier tofu, blend the soaked peas a second time after straining for an even finer texture.
• To make the dish vegan, omit the shrimp paste and swap fish sauce for light soy sauce or vegan fish sauce.
• Traditionally the tofu is served slightly warm rather than cold so the sauce melds with the custard – aim for a cool room temperature, not refrigerator-cold.
• Leftover set tofu keeps 2 days covered in the fridge; refresh by briefly steaming before topping.

You might also like

Asian

Myanmar Crispy Vegetable Samosa

Asian

Pathein-Style Rice Noodle Bowl with Fish Curry Broth

Asian

Myanmar Mohinga Fish Noodle Soup

Asian

Myanmar Coconut Curry Egg Noodles with Crispy Noodle Crown