Burmese tofu

Burmese tofu is a food of origin and is different from tofu which is made from soybeans. Shan tofu is made from yellow split peas and the Burmese version from . The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying.

Varieties and etymology

*''Pè bya'' refers to Chinese tofu and is translated into 'beancurd' in in Myanmar. Stinky tofu or the fermented form of Chinese tofu, however, is called ''si to hpu'', probably a corruption of the Chinese word ''chòu dòufu''.
*''Won ta hpo'' is the yellow form of tofu made from yellow split peas or ''zadaw bè'' in Shan State.
*''To hpu gyauk'' or dried tofu is yellow tofu sliced into a long thin rectangular form and dried in the sun. They are similar to fish or prawn crackers and sold in bundles.
*''To hpu'' made from chickpea flour or ''pè hmont'' is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
*''Hsan ta hpo'' is still mainly confined to Shan regions, made from rice flour called ''hsan hmont'' or ''mont hmont'', and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.

There is no in the Burmese language; hence, is used in ''to hpu'', the Burmese version of "tofu".

Preparation

Fried

*''To hpu gyaw'' is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried. Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside.
*''Hnapyan gyaw'' is so called because the fritters are "twice fried" after the tofu is cut into triangular shapes. It is the traditional form in the Shan States.
*''To hpu gyauk kyaw'' or deep fried tofu crackers, like ''hnapyan gyaw'', are usually served with ''htamin gyin'' , another popular Shan dish.
Fried tofu goes very well with ''kau hnyin baung'' as a breakfast option, and also with ''mohinga'' or rice noodles called ''hsan hkauk swè'', especially Shan ''hkauk swè''. Green tea is the preferred traditional drink to go with all these in Burma.

Salad

*''To hpu thouk'' or tofu salad with either ''to hpu'' or ''hsan ta hpo'' is very popular as a snack or a meal in itself whereas fried tofu on its own is considered a snack. Both may form part of a meal where all the dishes are customarily shared at the same time. Fresh tofu, cut into small rectangular slices, constitutes the main ingredient of the salad, dressed and garnished with peanut oil, dark soy sauce, rice vinegar, toasted crushed dried chilli, crushed garlic, crushed roasted peanuts, crisp-fried onions, and coriander.
*''To hpu gyaw thouk'' refers to tofu fritters cut up and served as a salad as above.
*''To hpu nway'' or ''to hpu byaw'' is the soft creamy tofu served hot before it sets, usually as a salad dressed and garnished the same way. It may be combined in the same dish with tofu fritters or rice noodles.

Curried

* ''To hpu gyet'' - Sliced yellow tofu may also be curried with fresh tomatoes, onions and garlic, cooked in peanut oil and fish sauce, and garnished with coriander and green chilli. It makes a good pescatarian dish to go with rice, but also popular among the poor if meat or poultry is unaffordable.