Saturday, February 17, 2018

Burmese Stir-Fried Tofu - ShanTofu Kyet

Shan Tofu Kyet
Shan Tofu Kyet originated in the Shan states of Myanmar or Burma.  Made traditionally with yellow tofu (derived from ground & steamed chickpeas), the more commonly found white soya bean tofu can also be used in this dish. Mashed tofu is stir-fried with fish sauce, fresh tomatoes, minced onions and garlic, and garnished with cilantro and green chilies.

This tofu dish is usually served as a side dish with steamed long-grain rice accompanied by meat or fish and some vegetable soup (hin cho). 

1 (8 oz.) block tofu, drained and mashed with a fork
1/2 large onion, minced
6 cloves garlic, minced
1/2 large of tomato, diced

1/4 tsp. turmeric powder
1 Tbsp. peanut or vegetable oil
1 tsp. dark sesame oil
1 Tbsp. fish sauce
1/4 tsp. ajinomoto (optional)
salt to taste 
cilantro to garnish, minced


  1. Heat oil until smoking and stir-fry onions and garlic until translucent.
  2. Add tomatoes, turmeric powder and fish sauce.
  3. Add mashed tofu and sprinkle ajinomoto over top.
  4. Stir and simmer over medium heat until oil resurfaces.
  5. Garnish with sesame oil and cilantro.
Serve as a side dish with hot, steamed long-grain rice.

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