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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 69.4
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 28,335.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.5 g

View full nutritional breakdown of The Ultimate Asian Diet Food Yellow Tofu calories by ingredient
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The Ultimate Asian Diet Food Yellow Tofu

Submitted by: SLFOODSGARDEN
The Ultimate Asian Diet Food Yellow Tofu

Introduction

Myanmar yellow tofu, an origin from Shan State, is made from water, can be made with either one of these flour yellow split peas flour , garden green peas flour or chickpea flour. If you can't find any of this flour at local supermarket surely you can find at any Asian shop. If you can make this recipe with garden green peas flour I will say the best but not necessary. It is different from Chinese tofu because not made from soy milk and not set with a coagulant. Myanmar tofu is yellow and remains firm when cut. By following the steps below, you can create this unique dish. In addition to being unique, Myanmar tofu is also versatile. It can be eaten on its own, fried, curry dish, placed in salad and can be also eaten as warm tofu soup (popular breakfast for Myanmar people) or used as part of your own creation. For people who like to snack but be healthy this Tofu gyauk or dried tofu cracker is firm yellow tofu sliced into a thin desire form and dried in the sun(best dry if natural way if not can be dry under low heat oven). For tofu cracker you can fried with vegetable oil but you will find this cracker amazing because it's non greasy taste. I had created tofu cracker with many flavors. Ginger and garlic was one of my most selling crackers in Singapore and Myanmar. Does this Spark an idea? Myanmar yellow tofu, an origin from Shan State, is made from water, can be made with either one of these flour yellow split peas flour , garden green peas flour or chickpea flour. If you can't find any of this flour at local supermarket surely you can find at any Asian shop. If you can make this recipe with garden green peas flour I will say the best but not necessary. It is different from Chinese tofu because not made from soy milk and not set with a coagulant. Myanmar tofu is yellow and remains firm when cut. By following the steps below, you can create this unique dish. In addition to being unique, Myanmar tofu is also versatile. It can be eaten on its own, fried, curry dish, placed in salad and can be also eaten as warm tofu soup (popular breakfast for Myanmar people) or used as part of your own creation. For people who like to snack but be healthy this Tofu gyauk or dried tofu cracker is firm yellow tofu sliced into a thin desire form and dried in the sun(best dry if natural way if not can be dry under low heat oven). For tofu cracker you can fried with vegetable oil but you will find this cracker amazing because it's non greasy taste. I had created tofu cracker with many flavors. Ginger and garlic was one of my most selling crackers in Singapore and Myanmar. Does this Spark an idea?
Number of Servings: 4

Ingredients

    400g chickpea flour or garden green pea flour (if you canít find both flour at your local supermarket, you can go to any Asian shop)
    4 Liter ice water
    1 tsp salt
    1 tsp ground turmeric

Tips

To Serve: It can be eaten on its own, fried, curry, placed in salad or used as part of your own culinary creation. Serve with garlic chili sauce.


Directions


* Combine cold water and chickpea flour (or garden green pea flour) in a bowl and mix together with a whisk. Let sit for 2 - 4hours (or you can also soak overnight)
* Strain the mixture into another bowl using the cotton cloth as a sieve. Remove water and chickpea flour chunks that gather on top of the cloth.
* Leave the strained mixture in the bowl for 30 minutes. Carefully throw away six cups of the strained liquid.
* In nonstick pot add the rest of the liquid. Mix turmeric powder and salt with water. Strain turmeric mixture into the pot using the cotton cloth as a sieve. To remove any lumps from turmeric powder. Save the thick part that doesn't easily pour. This part is called chickpea sludge and will be used later.
* Bring liquid to a boil over medium heat. Stir constantly for 25 - 30 minutes until the liquid get gluey. Turn the heat to low add chickpea sludge and cook for 10 additional minutes.
* Line tray with clean cotton cloth or best to use nonstick tray and pour the mixture. Let it cool for 2 Ė 3 hours.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SLFOODSGARDEN.






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