Chickpea Tofu Salad (Burmese Salad with Shan Tofu)
A crunchy and refreshing salad from San Francisco's Burma Superstar.
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Cooking tools:
- Loaf pan
- Pot
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Offset spatula
- Mixing bowl
- Fine-mesh strainer
- Cutting board
- Chef's knife
- Wok
- Paper towel
- Plate
- Slotted spoon
- Kitchen scale
- Stove
- Refrigerator
- Paring knife
Ingredients
- 1⁄2 cup canola oil, plus more for greasing
- 1 cup chickpea flour
- 1 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. ground turmeric
- 1 1⁄2 oz. seedless tamarind pulp
- 3 tbsp. thinly sliced fresh garlic
- 1⁄2 whole yellow onion, thinly sliced, divided
- 1⁄2 whole lime, juiced
- 1 whole fresh Thai chile, thinly sliced (optional)
- 1⁄2 tsp. dried chile flakes
- 1 tbsp. toasted chickpea flour
- 1⁄2 cup coarsely chopped cilantro leaves, plus a few sprigs for garnish
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