What is Tofu & Tohu Thoke Salad?
Tofu & Tohu Thoke Salad, also known as Burmese Chickpea Tofu Salad, is a light, refreshing dish featuring silky chickpea tofu, crisp vegetables and a tangy dressing. Rooted in the vibrant culinary traditions of Myanmar, this salad is a beautiful blend of bold flavors and contrasting textures, making it perfect as a main course or a vibrant side.
Curious about chickpea tofu? Unlike soy-based tofu, chickpea tofu (or “tohu”) has a creamy, nutty flavor that pairs wonderfully with the fragrant ingredients typical of Burmese cooking. This salad is often served with aromatic additions like lime leaves, tamarind juice, fresh coriander, crispy garlic, shallots and roasted peanuts. While traditional recipes sometimes include dried shrimp powder for extra depth, this version keeps it entirely plant-based for everyone to enjoy.
With its zesty dressing and harmonious mix of crunch and creaminess, Burmese Chickpea Tofu Salad is an inviting introduction to the flavors of Southeast Asia. Whether you’re new to Burmese cuisine or a longtime fan, this dish is a simple, delicious way to explore its unique ingredients and vibrant character.
History of Tofu & Tohu Thoke Salad
Tofu & Tohu Thoke Salad, or Burmese Chickpea Tofu Salad, is a dish steeped in the heartwarming traditions of Myanmar’s cuisine. Its star ingredient, “tohu,” is a creamy, nutty chickpea-based tofu that has been a staple in Burmese kitchens for generations, particularly in the Shan State where it originated.
Unlike soy tofu, tohu has a unique, velvety texture that pairs perfectly with the bold flavors of Burmese salads, or “thoke.” These salads are more than just side dishes—they’re vibrant, satisfying meals brimming with fresh vegetables, roasted nuts and tangy, spicy dressings.
Ingredients You’ll Need to Make Burmese Chickpea Tofu Salad
For the Burmese Tofu (Tohu)
- Chickpea Flour (Besan): The foundation of chickpea tofu. A small amount is toasted for a nutty depth of flavor.
- Turmeric Powder: Provides a golden hue and earthy undertone.
For the Tohu Thoke Salad
- Garlic and Shallots: Infuse the salad with aromatic, savory notes.
- Lime Juice: Adds a tangy brightness to the dressing. Substitute with lemon juice if needed.
- Groundnut Oil: Used for frying and enhancing the salad’s richness. Neutral oils like sunflower or canola work as alternatives.
- Tamarind Pulp or Paste: Delivers a fruity, tangy complexity. If unavailable, a splash of lemon or vinegar can be used in a pinch.
- Green Bird’s Eye Chilis: Bring heat and vibrancy. Adjust the quantity or leave out for a milder salad.
- Soy Sauce: Adds umami depth and balances the flavors. Use tamari for a gluten-free option.
- Golden Granulated Sugar: Sweetens the dressing to harmonize the tangy and spicy notes.
- Coriander and Kaffir Lime Leaf: Offer a fresh, citrusy aroma and herbal flavor.
- Roasted Peanuts: Add a satisfying crunch and nutty richness. For nut-free versions, sunflower seeds make a great substitute.
- Chili Sediment (from chili oil): Enhances the salad with smoky heat. If unavailable, crushed red pepper flakes or a drizzle of chili oil can be used.
How to Make Burmese Chickpea Tofu Salad (Step-by-Step)
Prepare the Chickpea Tofu. To make the tofu, start by bringing 300 ml of water to a boil in a saucepan. Meanwhile, whisk the chickpea flour together with turmeric, ½ tsp of salt, and another 300 ml of water until smooth. Strain this mixture through a fine sieve into the boiling water to remove any clumps. Reduce the heat and simmer, stirring constantly with a spatula, until the mixture pulls away from the sides of the pan, becomes glossier, and doesn’t level out when drizzled onto itself. This process should take about 10 minutes. Once ready, pour the mixture into a mold and refrigerate for 1 hour to set.
Prepare the Aromatics. Thinly slice two of the garlic cloves and all of the shallots. Place one-third of the shallots in a small bowl, mix them with lime juice, and set aside to macerate. Add the remaining shallots to a small frying pan, separating them into rings, and pour in enough groundnut oil to cover them. Cook the shallots over medium-low heat until they turn deep golden, about 10 minutes. Remove them with a slotted spoon, transfer them to paper towels, and season with a little salt. Using the same oil, fry the sliced garlic until just golden, about 3–5 minutes. Remove the garlic slices, season with salt, and set aside the oil for later.
Toast the Chickpea Flour and Prepare the Tamarind. In a small frying pan, toast ½ tbsp of chickpea flour until golden and set it aside. For the tamarind juice, if using pulp, soak it in 60 ml of boiling water for 10 minutes, then loosen the flesh with your hands and strain it through a fine sieve, discarding the fibrous pulp. If using tamarind paste, dissolve it in 2 tbsp of boiling water, stir, and set aside.
Make the Dressing and Garnishes. To prepare the dressing, trim the bird’s eye chilies and remove the seeds if you prefer less heat, then slice finely. In a small bowl, mix the chili slices with 2 tbsp of the tamarind juice (or dissolved paste), soy sauce, sugar, and 1 tbsp of the reserved shallot and garlic oil. Grate in the remaining garlic clove and stir to combine. For the garnishes, roughly chop the coriander, finely slice the kaffir lime leaf, and crush or chop the roasted peanuts.
Assemble the Salad. Remove the chickpea tofu from the mold and slice it thinly. In a large mixing bowl, toss the tofu slices with the dressing, the macerated shallots and their juice, the lime leaf, chili sediment, and most of the crispy shallots, garlic, coriander, and peanuts. Divide the salad between plates and garnish with the remaining crispy shallots, garlic, coriander, peanuts, and a sprinkle of toasted chickpea flour.
Useful Tips
- Chickpea Tofu Not Setting Properly: Cook longer and whisk constantly to avoid lumps. Ensure precise chickpea flour-to-water measurements.
- Too Tangy or Spicy: Balance the dressing by adding a touch of sugar or extra oil.
- Maintaining Crunch: Keep vegetables and dressing separate until ready to serve to avoid sogginess.
- Enhancing Flavor: For an elevated experience, let the salad sit for 10 minutes to allow the flavors to meld.
Why You’ll Love This Recipe
- Naturally vegan
- Packed with plant-based protein and fiber
- Simple ingredients and minimal prep
- Tangy, nutty, savory and slightly spicy
Other Tofu Recipes You Might Like
Burmese Tofu & Tohu Thoke Salad
Ingredients
Burmese Tofu
- 140 g chickpea flour also called besan + 1/2 tbsp for toasting
- 1/3 tsp turmeric powder
For the Tohu Thoke Salad
- 3 garlic cloves
- 3 small round shallots
- 2 tbsp lime juice 1 lime
- 100 ml groundnut oil for frying
- 20 g tamarind pulp or 1/2 tsp tamarind paste
- 2 green bird's eye chillis
- 1 1/2 tbsp soy sauce
- 1 tsp golden granulated sugar
- 20 g coriander
- 1 kaffir lime leaf
- 2 tbsp roasted peanuts
- 1 tsp chilli sediment from a jar of chilli oil, I used Gulp
Instructions
- To make the tofu, add 300 ml of water to a saucepan and bring it to a boil. In the meantime, whisk the chickpea flour together with the turmeric, 1/2 tsp salt and another 300 ml water. Strain the mixture through a fine sieve directly into the boiling water to remove any clumps. Then turn down the heat and simmer, using a spatula to stir the mixture constantly, until it begins to pull away from the sides, looks glossier and doesn’t level out when you drizzle it onto itself. The simmering process should take around 10 minutes. Once ready, pour the mixture into a mould and refrigerate for 1 hour to set.
- For the salad, thinly slice two of the garlic cloves as well as all of the shallots. Transfer a third of the sliced shallots to a small bowl and mix together with the lime juice. Set aside to macerate. Add the remaining shallot slices to a small frying pan, separating them into rings as you go, and add enough groundnut oil to just about cover them. Then cook them over medium-low heat until they become deep golden (around 10 minutes). Transfer the shallot rings with a slotted spoon onto a few layers of kitchen paper and immediately sprinkle with a little salt. Now add the sliced garlic to the hot oil and cook until the slices just begin to turn golden (around 3 - 5 minutes), then remove them as well and season with salt. Turn off the heat and keep the oil for later. In the meantime, toast the remaining 1/2 tbsp of chickpea flour in a small frying pan until golden, and set aside.
- If you’re using tamarind pulp, let it soak in 60 ml boiling water for 10 minutes, then use your hands to loosen the flesh from the fibrous strings. Strain it through a fine sieve into a small bowl. Discard the pulp and keep the tamarind juice for later. If you’re using tamarind paste, add it to a small bowl along with 2 tbsp boiling water and stir until dissolved. Then set aside for later.
- To make the dressing, trim the bird’s eye chillis. Remove the seeds if you’d like it less hot, then slice them finely. Add the slices to a small mixing bowl along with 2 tbsp of the tamarind juice (or the dissolved paste), the soy sauce, sugar and 1 tbsp of the shallot & garlic oil. Grate in the remaining garlic clove and stir to combine.
- Finally, roughly chop the coriander, finely slice the lime leaf and crush or roughly chop the roasted peanuts.
- Remove the chickpea tofu from the mould and cut it into thin slices. Place the slices into a large mixing bowl along with the dressing, the macerated shallots along with their juice, the lime leaf and chilli sediment as well as most of the crispy shallots, crispy garlic, coriander and peanuts. Divide the salad over two plates and garnish with the remaining crispy shallots, crispy garlic, coriander, peanuts and a sprinkle of the toasted chickpea flour.
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