Tofu Thoke Burmese Style (Printable)
A vibrant Burmese salad featuring silken tofu, fresh herbs, and crunchy vegetables in a tangy nutty dressing.
# What You'll Need:
→ Tofu
01 - 14 oz soft silken tofu, drained
→ Vegetables & Herbs
02 - 1 small red onion, thinly sliced
03 - 1 small tomato, diced
04 - 1 small cucumber, julienned or thinly sliced
05 - 1 small handful fresh coriander leaves, chopped
06 - 1 small handful fresh mint leaves, chopped
07 - 2 spring onions, finely sliced
→ Crunch & Garnish
08 - 1 oz roasted peanuts, roughly chopped
09 - 2 tbsp crispy fried shallots
10 - 1 tbsp toasted sesame seeds
→ Dressing
11 - 2 tbsp roasted chickpea flour or gram flour
12 - 2 tbsp light soy sauce, use tamari for gluten-free
13 - 1 tbsp fresh lime juice
14 - 2 tsp toasted sesame oil
15 - 1 garlic clove, finely minced
16 - 1 small red chili, thinly sliced
17 - 1/2 tsp sugar
18 - Salt, to taste
# Directions:
01 - Carefully cut the drained silken tofu into bite-sized cubes. Place in a large mixing bowl.
02 - Add the red onion, tomato, cucumber, coriander, mint, and spring onions to the bowl with the tofu.
03 - In a small bowl, whisk together the chickpea flour, soy sauce, lime juice, sesame oil, minced garlic, chili, sugar, and a pinch of salt until well combined.
04 - Pour the dressing over the tofu and vegetables. Gently toss everything together, being careful not to break up the tofu.
05 - Sprinkle the chopped peanuts, crispy shallots, and toasted sesame seeds over the salad. Give one final gentle toss.
06 - Serve immediately, garnished with extra herbs and a wedge of lime if desired.
# Expert Tips:
01 -
- You get that perfect balance of cool silkiness against roasted crunch in every single bite
- The dressing transforms plain tofu into something extraordinary with ingredients you probably already have
- It comes together in twenty minutes but tastes like it required far more effort and skill
02 -
- Silken tofu is fragile by nature, so use a spatula and gentle folding motions rather than aggressive stirring
- The roasted chickpea flour is what makes this distinctly Burmese, and substituting it changes the entire character of the dish
- This salad needs to be eaten immediately because the tofu continues to release liquid and will become watery if it sits
03 -
- Toast your chickpea flour in a dry pan for three minutes before using if you only have raw flour on hand
- Pat your tofu gently with paper towels before cutting to remove excess moisture
- Make the dressing five minutes ahead so the chickpea flour has time to hydrate slightly