How to make Burmese Shan Tofu Recipe | gluten-free | Tofu Salad | Fried Tofu | Tofu Curry
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Shan tofu (often called Burmese tofu internationally) is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume water heat. This tofu comes from the Shan people of Myanmar, where it’s traditionally made from chickpeas, and called Shan tofu. Over time, it spread throughout the country and became known as Burmese tofu. It crossed borders to neighboring Yunnan, China where yellow peas are used. But the same technique can be applied to any bean or lentil, making
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Shan tofu (often called Burmese tofu internationally) is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume water heat. This tofu comes from the Shan people of Myanmar, where it’s traditionally made from chickpeas, and called Shan tofu. Over time, it spread throughout the country and became known as Burmese tofu. It crossed borders to neighboring Yunnan, China where yellow peas are used. But the same technique can be applied to any bean or lentil, making
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Wendy Luong / plant-based cooking from scratch 🌱 on Instagram: "Burmese tofu: the easiest soy-free tofu using any bean or lentil By @wendythefoodscientist Shan tofu (often called Burmese tofu internationally) is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume + water + heat. This tofu comes from the Shan people of Myanmar, where it’s traditionally made from chickpeas, and called Shan tofu. Over time, it spread throughout the country and became known a
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