Entree: Myanmar – Shan State Cuisine – Shan Tofu Nway (Warm Shan-style soft chickpea tofu in a savory tomato-garlic gravy with fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 10 oz (280 g) chickpea (Burmese/Shan) tofu block
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) neutral oil for frying (optional)
- 6 cloves garlic, minced
- 2 small shallots, thinly sliced (about 2 oz / 60 g)
- 2 medium tomatoes, diced (about 10 oz / 300 g)
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) light chicken or vegetable broth
- 1 tbsp (15 ml) fish sauce (or 1 tbsp / 15 ml soy sauce for vegetarian)
- 1 tbsp (15 ml) lime juice or tamarind water (to taste)
- 1/4 tsp (1.5 g) salt, or to taste
- 2 tbsp (30 ml) chili oil or chili crisp (adjust to heat preference)
- 2 scallions, thinly sliced (about 1 oz / 30 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (20 g) roasted ground peanuts (optional)
- 2 tbsp (30 g) fried garlic (store-bought or homemade)
- Steamed jasmine rice or sticky rice, for serving (to serve)

Instructions

1. Prepare the chickpea tofu: if using a whole block, slice into 1/2-inch (1.3 cm) slabs and pat dry. Lightly pan-fry slices in 1 tbsp (15 ml) oil over medium heat until just golden on both sides, about 1–2 minutes per side; remove and set aside.
2. In a medium saucepan, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add minced garlic and sliced shallots; cook, stirring, until fragrant and softened, about 2–3 minutes.
3. Add diced tomatoes, turmeric, and black pepper. Cook until tomatoes break down and become saucy, about 6–8 minutes.
4. Pour in 1 cup (240 ml) broth, bring to a gentle simmer, and stir to combine. Taste and add fish sauce (or soy sauce) and lime juice or tamarind water for a balanced savory-tangy flavor. Adjust salt as needed.
5. Gently slide the pan-fried chickpea tofu slices into the simmering tomato gravy. Spoon sauce over the tofu and simmer gently for 4–6 minutes to allow flavors to meld and tofu to warm through; avoid vigorous boiling to keep tofu intact.
6. Off heat, drizzle with chili oil and sprinkle fried garlic, scallions, cilantro, and roasted peanuts over the top.
7. Serve immediately with steamed jasmine rice or sticky rice, spooning plenty of the tomato-garlic gravy over the rice and tofu.