Burmese tofu
Introduction
In a nation that has experienced both cultural and culinary upheavals, Burmese tofu stands out as a powerful and distinctive dish. Hailing from Myanmar, this hearty vegan dish of fried cubes of tofu encased in a sauce of almost infinite variations is a veritable revolution of flavor and texture.
What is Burmese Tofu?
Unlike its western counterparts, Burmese tofu is not made from soybeans and water, but from chickpea flour and besan— an Indian gram flour. This combination yields a firm, chewy and slightly sweet block of golden-brown fried behemoth, perfect for slicing into cubes or strips. The cubes are then enveloped in flavor-packed sauces, made from myriad ingredients such as garlic, ginger, onions, tamarind, fish sauce, chiles, spices, coconut milk, or any combination of these.
Burmese Tofu's History and Popularity
This entrée has been a mainstay of Myanmar cuisine for centuries, emerging as a popular street food during the country’s British colonial period. Since then, it has been embraced and celebrated throughout the region. In Myanmar, Burmese tofu is found in vegetarian-friendly eateries, as well as in tea house snacks, small market carts, and steamy street-side stands.
Experiencing Burmese Tofu
The world of Burmese tofu can be quite intoxicating, offering countless opportunities to explore new taste combinations and textures. Whether served as a side dish or an entrée, this beloved vegan option will surely delight the most discerning palates.
In the end, Burmese tofu is more than just a delicious dish— it is a testament to a culture, a nation, and a people. Rich in history, flavor, and texture, Burmese tofu truly stands out as revolutionary.
Burmese tofu recipes
Amazing Burmese tofu recipes sourced from the web.
The origin of Burmese tofu
Burmese Tofu is an ancient, yet immensely popular dish that originated in the Southeast Asian country of Myanmar. It is a dish consisting of pieces of fried tofu, cooked in a sauce of garlic, chili and other spices, and served with steamed, sour-sweet curry soup.
Historically, Burmese Tofu was believed to have originated sometime in the 11th century and was originally referred to as “tauhu”. Over time, it has become an integral part of Burmese cuisine, being enjoyed by many generations of citizens.
This beloved dish is thought to have been the brainchild of Chinese merchants who traveled to the region to trade during the 11th century. The Chinese traders were astounded by the abundance of delicious ingredients available locally and were eager to use them in their home cooking. So, they created a dish based on fried cubes of bean curd and seasonings, which was later adapted by the locals, thus creating the Burmese version of the dish we know today.
Not only did the Chinese merchants introduce the Burmese to their version of Tofu, but they also revealed their wide array of spices and seasonings. These flavorful additions such as garlic, chili, lemongrass, shallots and more, not only complemented the earthy flavor of the Tofu, but also resulted in a complex and delicious combination of flavors that have been enjoyed for centuries by Burmese citizens.
Today, Burmese Tofu is prepared in numerous ways throughout the country, from street carts to restaurants and even family homes. Although there are slight variations to the original recipe, the essence of this timeless dish remains unadulterated. While the exact origins of this dish remain a bit of a mystery, its enduring popularity and demonstrated importance to the culture of Myanmar is undeniable.
Types of Burmese tofu
Burmese tofu is an incredibly interesting and complex dish. Not only does it boast a variety of flavors and textures, but it also comes in numerous forms. This hearty dish can be found in almost any Burmese restaurant, and is enjoyed by many cultures throughout the world.
The most common type of Burmese tofu is medener tofu. Medener tofu is made from yellow split pea flour, and is usually served with a mild curry sauce. This type of tofu is usually more firm than other types of tofu and has a wonderful, savory flavor.
Another type of Burmese tofu is called kurano tofu. Kurano tofu is made from wheat flour and is typically served with a sweet and spicy sauce. It has a soft, creamy texture and can balance out the flavors of a robust curry dish.
For those who enjoy a spicy kick to their food, taitu tofu is the perfect choice. Taitu tofu is made from garbanzo bean flour and is usually served with a chili sauce. This type of tofu has a incredibly crunchy texture and a pleasing heat that will leave you wanting more.
Finally, nangyi tofu is another popular type of Burmese tofu. Nangyi tofu is made from mung bean flour and is usually served with an aromatic and savory satay-like sauce. This type of tofu has a light, fluffy texture and a subtly sweet flavor, making it a favorite among many different cultures.
No matter which type of Burmese tofu you choose, you're sure to enjoy its complexity and deliciousness. From medener to kurano, taitu to nangyi, there is a type of Burmese tofu for everyone's palate. So why not give it a try today and explore all the wonderful flavors and textures Burmese tofu has to offer?