Burmese tofu

Burmese tofu
	To hpu (Burmese tofu), in two forms: fresh and fritters
Place of origin	Burma
Associated cuisine	Burmese cuisine
Main ingredients	water; chickpea flour (besan flour); turmeric;
	Media: Burmese tofu;

Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta.^[1] The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a Burmese tofu salad or deep-fried into a Burmese fritter.^[2] It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu,^[3] which is made from soy milk with added coagulants.

Varieties and etymology

Pè bya (ပဲပြား, lit. 'flat beans') refers to Chinese tofu and is translated into 'beancurd' in English in Myanmar. Stinky tofu or the fermented form of tofu, however, is called si to hpu, probably a version of the Chinese word chòu dòufu (臭豆腐).
Won ta hpo (from Chinese: 溫豆腐; lit. 'warm tofu') is the yellow form of tofu made from yellow split peas or zadaw bè in Shan State. It is similar to Chinese version of chickpea tofu. In Chinese pronouncation it is called wāndòu fěn (豌豆粉), which literally means "split pea jelly." It is unknown whether chickpea tofu originated in southern China or Shan State.
To hpu gyauk (တိုဖူးခြောက်း lit. 'dried tofu') is yellow tofu sliced into a long thin rectangular form and dried in the sun. They are similar to fish or prawn crackers and sold in bundles.
To hpu (တိုဖူး or တို့ဖူး) made from chickpea (kala bè) flour or pè hmont is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
Hsan ta hpo (ဆန်တဖိုး) is still mainly confined to Shan regions, made from rice flour called hsan hmont or mont hmont, and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.

There is no /f/ (as in "French") in the Burmese language; hence, /pʰ/ (as in the word "pot") is used in to hpu, the Burmese version of "tofu".

Preparation

Fried

To hpu gyaw (တိုဖူးကြော်) is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried. Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside. They are similar to the Sicilian snack panelle.
Hnapyan gyaw (နှစ်ပြန်ကြော်) is so called because the fritters are "twice fried" after the tofu is cut into triangular shapes. It is the traditional form in the Shan States.
To hpu gyauk kyaw (တိုဖူးခြောက်ကြော်) or deep fried tofu crackers, like hnapyan gyaw, are usually served with htamin gyin (lit. 'sour rice'), balls kneaded together with tomato and fish or potato), another popular Shan dish.

Fried tofu goes very well with kauk hnyin baung (glutinous rice) as a breakfast option, and also with mohinga (rice vermicelli in fish soup), nan gyi thouk (rice noodle salad) and Shan khauk swè (Shan-style rice noodles). Green tea is the preferred traditional drink to go with all these in Burma.

Salad

To hpu thouk (တိုဖူးသုပ်) or tofu salad with either to hpu or hsan ta hpo is very popular as a snack or a meal in itself whereas fried tofu on its own is considered a snack. Both may form part of a meal where all the dishes are customarily shared at the same time. Fresh tofu, cut into small rectangular slices, constitutes the main ingredient of the salad, dressed and garnished with peanut oil, dark soy sauce, rice vinegar, toasted crushed dried chilli, crushed garlic, crushed roasted peanuts, crisp-fried onions, and coriander. This dish is similar to the Chinese dish liangfen.
To hpu gyaw thouk (တိုဖူးကြော်သုပ်) refers to tofu fritters cut up and served as a salad as above.
To hpu nway (တိုဖူးနွေး, lit. 'warm tofu') or to hpu byaw (တိုဖူးပျော့, lit. 'soft tofu') is the soft creamy tofu served hot before it sets, usually as a salad dressed and garnished the same way.^[4] It may be combined in the same dish with tofu fritters or rice noodles.

Curried

To hpu gyet (တိုဟူးချက်) - Sliced yellow tofu may also be curried with fresh tomatoes, onions and garlic, cooked in peanut oil and fish sauce, and garnished with coriander and green chilli. It makes a good pescatarian dish to go with rice, but also popular among the poor if meat or poultry is unaffordable.

Gallery

To hpu thouk - yellow tofu salad is a national favourite.
Hsan ta hpo (rice tofu) salad from the Shan States is as popular as the yellow Burmese tofu salad.
Shan hkauk swè (Shan rice noodles) with to hpu gyaw (tofu fritters) served with monnyingyin (pickled mustard greens) on the side
To hpu nway (warm Shan tofu) and to hpu gyaw (Shan tofu fritters) salad combines the creamy and crispy forms into a satisfying meal.
hnapyan gyaw - twice fried tofu at Shan Market in Mandalay
Fried to hpu gyauk make great crackers - a welcome treat.
To hpu thouk (Shan tofu salad) hawker at Kaingdan Market in Mandalay
To hpu thouk (Burmese tofu salad) hawker at Kuthodaw Pagoda, Mandalay

Notes

^ Also called gram flour, besan flour is made from chana dal (also called kala chana or Bengal gram), a type of small, dark-colored chickpea also used in Indian cuisine).
^ Nguyen, Andrea (2012-02-28). Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home [A Cookbook]. Potter/TenSpeed/Harmony. ISBN 978-1-60774-242-5.
^ Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
^ Bush, Austin (12 July 2017). "10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice". CNN. Retrieved 2020-05-31.

External links

Burmese tofu recipe
Large scale manufacture of Shan tofu Inle Lake, Myanmar - video

[1] Also called gram flour, besan flour is made from chana dal (also called kala chana or Bengal gram), a type of small, dark-colored chickpea also used in Indian cuisine).

[2] Nguyen, Andrea (2012-02-28). Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home [A Cookbook]. Potter/TenSpeed/Harmony. ISBN 978-1-60774-242-5.

[3] Aye, MiMi (13 June 2019). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.

[4] Bush, Austin (12 July 2017). "10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice". CNN. Retrieved 2020-05-31.

[1]

[2]

[3]

[4]

v t e Burmese cuisine
List of Burmese dishes List of ingredients in Burmese cuisine
Salads	Burmese salads Cassia flower bud salad Fermented tea leaf salad Khauk swè thoke Nan gyi thohk Mont di Papaya salad
Rice dishes	Burmese fried rice Buttered rice Coconut rice Congee Danpauk Glutinous rice Hsi htamin Htamanè Sticky rice in bamboo Htamin jin Milk rice Thingyan rice
Noodle dishes	Dry Kat kyi kaik Sigyet khauk swè Noodle soups Kawyay khauk swe Kya zan hinga Kyay oh Meeshay Misua Mohinga Nam ngiao Ohn no khao swè
Other dishes	Burmese curry Chicken curry Goat curry Nga thalaut paung Shrimp curry Burmese fritters Baya gyaw Banana fritters Samuza Burmese tofu Lahpet Breads Chapati Nanbya Palata Puri Toshay Soups Thizone hin Talabaw
Snacks	Burmese mont Apon Bein mont Curry puff Halawa Pathein halawa Htamane Gyalabi Khanon i Khanon htok Khauk mont Kulfi Kyaukkyaw Ladu Malaing lone Masakat Mayway mont Mont baung Mont kalama Mont kywe the Mont lin maya Mont lone yay baw Nankhatai Nga mont Ngapyaw baung Ounhmangu Pashu mont Sanwin makin Shwe htamin Thagu Thagu byin Htanthi mont Htoe mont Burmese fruit preserves Burmese pork offal skewers Kawpyan
Drinks and beverages	Burmese tea Burmese milk tea Mont let saung Palm wine Phaluda Shalabat Sugarcane juice Shwe yin aye Yogurt Zozu
Seasonings and ingredients	Dried shrimp Jaggery Ngachin Ngapi Mango pickle Mohnyin tjin Paw hsan hmwe Pon ye gyi
Miscellaneous	Beef taboo Daunglan Satuditha Tea culture Teahouse Tiffin carrier Zhonghe Myanmar Street
Category

v t e Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Paella Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan
See also	List of bean soups List of tofu dishes
Category