Burmese Tofu Salad is a quick and easily meal, perfect for hot summer days. Burmese Tofu, also known as shan tofu or yellow tofu, is a soy-free traditional food from Myanmar (formerly known as Burma) made of chickpea flour, water and salt.

This recipe works best with Burmese Tofu that has sat in the fridge for a couple of days. This resting period allows excess water to leech from the tofu, resulting in a firmer tofu. It doesn't have the same structure as regular soy tofu so be gentle with it.

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Links mentioned in this video:

How to make Burmese Tofu: [ Ссылка ]

Burmese Tofu Crispy Dippers: [ Ссылка ]

How to Make (Soy) Tofu: [ Ссылка ]

How to make Fresh Pasta: [ Ссылка ]
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Quick Burmese Tofu Salad Recipe

INGREDIENTS (US)
2 servings Burmese Tofu
1 romaine heart (about 1 - 2 cups)
1 large stick of celery (about 1/2 cup sliced)
1 tablespoon chopped scallion, green part only

Sauce:
1 tablespoon chopped scallion, white parts
1 teaspoon white vinegar
1/2 teaspoon reduced balsamic vinegar
water
1/2 teaspoon soy sauce
1/2 - 1 teaspoon lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon red chili flakes
1/2 teaspoon fresh ginger, minced or 1/4 teaspoon of ginger juice
salt and pepper to taste

INGREDIENTS (Metric)
2 servings Burmese Tofu
1 romaine heart (about 230-460cc)
1 large stick of celery (about 115cc sliced)
15cc chopped scallion, green part only

Sauce:
15ml chopped scallion, white parts
5ml white vinegar
2.5ml reduced balsamic vinegar
water
2.5ml soy sauce
2.5 - 5ml lemon juice
1.25ml minced garlic
1.25ml red chili flakes
5cc fresh ginger, minced or 1.25ml of ginger juice
salt and pepper to taste

DIRECTIONS
Mix the sauce ingredients together. Set aside to rest.

Slice the Burmese Tofu into ribbons or cubes.

Peel stiff ribs from the celery and slice it thinly.

Cut the lettuce across the ribs into ribbons.

Fold the sauce into the sliced tofu and coat thoroughly.

Fold in the vegetables gently to avoid breaking the tofu too much.

Serve immediately or cover and store in the fridge for up to two days.

NOTES
The lettuce will become soft if you don't serve it right away. If you want the lettuce to be crisp, cut it up and fold it into the rest of the salad just before serving.

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