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Brief Overview
Tofu Thoke is a vibrant and flavour packed Burmese salad that offers a delightful mix of textures and tastes. Unlike the soy based tofu commonly found in East Asian cuisine, Burmese tofu is made from chickpea flour, giving it a silky, custard like consistency with a mild, nutty flavour.
This dish is a staple in Myanmar’s diverse culinary landscape, enjoyed as a light meal, street food snack, or a refreshing side dish. With its blend of bright aromatics, crisp vegetables, and savoury dressing, Tofu Thoke is both nourishing and deeply satisfying.
What Is Tofu Thoke?
Tofu Thoke is a cold salad featuring sliced chickpea tofu tossed with fresh herbs, crunchy vegetables, and a fragrant dressing. The beauty of this dish lies in the way it balances contrasting textures, the softness of the tofu against the crispness of cabbage and toasted peanuts, all brought together with a zesty, umami rich dressing.
Like many Burmese salads, Tofu Thoke is not just a side dish but a flavourful experience in itself. It is often eaten as a light meal on warm days or served alongside curries and rice.
While the basic components remain the same, variations exist depending on regional preferences and personal tastes, with some versions incorporating fried garlic, dried shrimp, or additional spices for extra depth.
Ingredients and Taste
The star ingredient is Burmese chickpea tofu, made from chickpea flour, turmeric, and water. This tofu is firmer than custard but softer than its soy based counterpart, with a smooth, creamy texture and a delicate nutty taste. The salad is then built with shredded cabbage, fresh coriander, sliced onions, and sometimes tomatoes, creating a refreshing crunch.
The dressing is where the magic happens. A combination of toasted chickpea flour, soy sauce or fish sauce, lime juice, and a splash of chilli oil gives the salad its signature boldness.
The umami depth of the dressing, balanced with the tanginess of lime and the gentle heat from the chilli, ensures that each bite is layered with flavour. Toasted peanuts and sesame seeds add a final touch, providing a nutty contrast that makes the dish even more satisfying.
Tofu Thoke is not only a treat for the palate but also a dish that feels light yet deeply nourishing. The chickpea tofu is high in plant based protein, and the mix of fresh vegetables and aromatics brings a natural vibrancy that makes it as refreshing as it is wholesome.
A Taste of History
Burmese cuisine is shaped by a rich history of cultural influences, and Tofu Thoke is no exception. The origins of chickpea tofu can be traced to the Shan people of Myanmar, an ethnic group known for their distinct culinary traditions.
Unlike the soy based tofu introduced by Chinese traders, Shan tofu is made using chickpea flour, a staple ingredient in the region. Over time, this unique tofu became a key element in Burmese cooking, appearing in curries, fritters, and, of course, salads.
Tofu Thoke reflects Myanmar’s love for bold, well-balanced flavours and textural contrasts. The dish likely evolved from the broader Burmese tradition of thoke, a category of salads that mix raw and cooked ingredients with aromatic dressings.
As street vendors and home cooks experimented with different ways to showcase the versatility of chickpea tofu, this salad became a popular choice, appreciated for its fresh and vibrant character.
Today, Tofu Thoke remains a beloved part of Burmese cuisine, enjoyed in homes, market stalls, and teashops across the country. It captures the essence of Myanmar’s culinary identity; simple ingredients elevated by masterful seasoning, creating dishes that are as comforting as they are flavourful.
Tofu Thoke (Burmese Tofu Salad)
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A refreshing and flavourful Burmese salad made with chickpeatofu, crisp vegetables, and a tangy, nutty dressing. This dish is naturally vegan and packed with texture.
Ingredients
- 1 cup chickpea flour (besan)
- 2 cups water
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon vegetable oil
- 250g chickpea tofu, cut into small cubes
- 1 small shallot, finely sliced
- 1 medium tomato, thinly sliced
- 1 small cucumber, thinly sliced
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons crispy fried shallots
- 1 tablespoon toasted sesame seeds
- 1 handful fresh coriander, chopped
- 1 handful fresh mint leaves, chopped
- 2 tablespoons roasted chickpea flour (or ground roasted chickpeas)
- 1 tablespoon lime juice
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon sugar
- ½ teaspoon chilli flakes (adjust to taste)
- 1 garlic clove, minced
Instructions
To prepare the chickpea tofu, combine the chickpea flour, turmeric, and salt in a bowl. Gradually whisk in 1 cup of water until a smooth, lump free batter forms. This ensures an even texture when cooked.
In a saucepan over medium heat, bring the remaining 1 cup of water to a gentle simmer. Slowly pour in the chickpea batter while stirring continuously to prevent lumps. Cook for 5–7 minutes, stirring constantly, until the mixture thickens into a smooth, pudding like consistency.
Lightly grease a small baking dish or tray with vegetable oil. Pour in the chickpea mixture, smoothing the top with a spatula. Let it cool at room temperature for 1 hour, then refrigerate for at least 30 minutes to set.
Once firm, cut the chickpea tofu into small cubes. If preferred, lightly pan-fry them in a dry pan over medium heat for 2–3 minutes to enhance their texture.
To prepare the dressing, combine the roasted chickpea flour, lime juice, soy sauce, sesame oil, sugar, chilli flakes, and minced garlic in a bowl. Mix well until the flavours meld into a balanced, slightly thick dressing.
In a large mixing bowl, combine the sliced shallots, tomatoes, and cucumbers. Toss gently to distribute the flavours evenly.
Add the chickpea tofu cubes to the bowl. Drizzle the dressing over the salad and gently toss everything together to coat each ingredient. Be careful not to break the tofu pieces.
Sprinkle in the roasted peanuts, crispy fried shallots, toasted sesame seeds, chopped coriander, and mint leaves. These elements add crunch and depth to the salad.
Taste and adjust the seasoning if needed. A bit more lime juice can enhance brightness, while an extra pinch of chilli flakes will add heat.
Serve immediately, garnished with extra crispy shallots and sesame seeds. Pair with warm steamed rice or enjoy on its own as a refreshing appetiser. For an authentic touch, accompany with a simple Burmese tea.
Nutrition Information:
Yield:
4Serving Size:
1 Amount Per Serving: Calories: 342Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 600mgCarbohydrates: 42gFiber: 11gSugar: 9gProtein: 17gThis data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.
