Burmese Tofu Salad
2 - Lunch, Salad
Ingredients
1.5”x6”x6 ” tofu cut strip in 1.5” long
1/4 small cabbage thinly sliced
2 spring of cilantro
1/4 medium thinly sliced
2 tablespoons chili oil
2 tablespoons garlic oil
4 tablespoons tamarind juice
1 cup water
2 tablespoons fish sauce
2 tablespoons shrimp flake
Description
This is simple and easy to make. It has the soft property of Burmese tofu; sweet and tanginess of tamarind pulp juice smell of fried onion that has been infused with fish sauce, not to mention umami - msg effect of dried shrimp flakes that will give all five senses extreme pleasure and happiness.
Some said Burmese got this tofu idea from Indian neighbor using Basan flour – regardless of the origin, it’s a Burmese tradition and it enriches the Burmese culinary history.
Directions
Place 3” diameter of tamarind ball in a small bowl with 1 cup of water. Cook in a microwave for 3 minutes (depending on your microwave power) brings to a boil.
When it has done, let it cool down a bit, then pour in another bowl using a sieve to take out the pulp and some of the pieces of the skin.
Press down the back of your spoon to get all the juice. Set it aside.
In a large plate place cabbage, then add cilantro, onion and Burmese tofu.
Top with chili, garlic, tamarind juice, fish sauce, sprinkle with shrimp flake and fried onion on top.