Calypso Bean Tofu
Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.
Ingredients
- 200 g dried calypso beans
Instructions
- Soak the beans in plenty of water overnight or for at least 8 hours.
- The next day, drain the beans and pulse them in a food processor (I use Ninja) to break down slightly. Then add 500 ml of water and blend until smooth.
- Filter the blended beans through a sieve into a sauce pan and use the back of the spoon to squeeze out as much liquid as possible (You can discard the leftover pulp, or use it to thicken stews, soups or even mix it into breads like this Sourdough Rye). Add 1/2 tsp of salt to the liquid and whisk it in. You will notice that some of the protein has already sunk to the bottom of the pan. Make sure to loosen it with the whisk or it will burn.
- Bring the liquid to a gentle boil, whisking constantly. Keep simmering for 1 minute, whisking every now and then, until the mixture sticks to the whisk and doesn’t instantly level out when you stir it. When you tilt the pan, the liquid should move slowly. If it feels too runny, just cook it a little longer. Once ready, pour the mixture into a mould and let it set for an hour before using.