Entree: Myanmar – Shan State Cuisine – တိုဖူးသုပ် ➤ tofu thoke (Shan-style Burmese tofu salad with fried tofu, fresh vegetables, herbs, and a tangy, savory dressing)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 block firm tofu, approx. 14 oz (400 g), pressed and cut into 1/2-inch (12 mm) cubes
- 1/4 cup (60 ml) vegetable oil for frying
- 2 tbsp (30 ml) neutral oil
- 3 cloves garlic, thinly sliced
- 4 shallots, thinly sliced (about 3 oz / 85 g)
- 2 medium tomatoes, roughly chopped (about 8 oz / 225 g)
- 3 green onions, thinly sliced (about 2 oz / 60 g)
- 1 cup (25 g) cilantro leaves with tender stems
- 1/2 cup (50 g) roasted peanuts, roughly crushed
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fried garlic oil or toasted sesame oil (optional)
- 1/4 cup (30 g) roasted chickpea flour (besan) or toasted gram flour for sprinkling
- 1 tsp (5 g) crushed red chili flakes, or to taste
- Salt to taste

Instructions

1. Press the tofu between paper towels with a weight for 20–30 minutes to remove excess water, then cut into 1/2-inch (12 mm) cubes.
2. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat and fry tofu cubes in batches until golden and crisp, 3–5 minutes per side. Drain on paper towels.
3. In a small bowl, whisk together fish sauce, lime juice, palm sugar, 2 tbsp (30 ml) neutral oil, fried garlic oil (if using), and crushed chili flakes until sugar dissolves to make the dressing.
4. In a large mixing bowl, combine fried tofu, tomatoes, shallots, green onions, and cilantro. Pour the dressing over the mixture and toss gently to combine, taking care not to break the tofu.
5. Add crushed peanuts and toss once more. Adjust seasoning with salt or extra fish sauce and lime to taste.
6. Just before serving, sprinkle roasted chickpea flour (besan) over the salad for a traditional nutty crunch. Serve immediately at room temperature.