Tuesday, October 22, 2013

Burmese Tohu Thohk - Chickpea Tofu Salad

Using tohu in a salad provides lots of protein and makes a refreshing mid-day meal. This is a cold salad utililizing tohu that has been setting up in the refrigerator for an hour to a couple of days. Tohu becomes firmer the longer it chills. The recipe that was posted last night makes 2 lbs. of tohu, a quarter of which (1/2 lb.) will be used in this recipe.

½ lb. prepared tohu
Salt to taste
1 head Romaine lettuce, shredded
2 Roma tomatoes, julienned
1 red shallot, peeled and sliced
1 lime, juiced
1 Tbsp. fish sauce
1 Tbsp. rice vinegar
1 Tbsp. dark sesame oil
Dash of Ajinomoto or MSG (optional)
1 tsp. deep fried garlic
2 Tbsp. deep fried onion

1 tsp. deep fried garlic
2 Tbsp. deep fried onion
1 Tbsp. toasted chickpea flour or besan
1 Tbsp. Dry Balachaung (optional, not shown)

1.   In a large bowl, assemble all ingredients except garnishes.
2.   Mix well by hand and divide into serving bowls.
3.   sprinkle garnishes over salad and serve.

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