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.

Ingredients: 

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

Garnishes:

1 tsp. deep fried garlic

2 Tbsp. deep fried onion

1 Tbsp. toasted chickpea flour or besan

1 Tbsp. Dry Balachaung (optional, not shown)

Directions:

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.