Burmese tofu three ways
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Cooking tools:
- Baking dish
- Parchment paper
- Pot
- Stove
- Whisk
- Mixing bowl
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Skillet
- Refrigerator
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 2 cups (4.8 dl) – Chickpea flour
- 4 cups (9.6 dl) – water, divided
- 1 tsp (5 ml) – vegetable bouillon powder
- ½ tsp (2.5 ml) – turmeric
- 8 oz (225 g) – Burmese tofu base
- ¼ cup (.6 dl) – egg-free mayonnaise
- ½ tsp (2.5 ml) – yellow mustard
- ¼ tsp (1.25 ml) – kala namak, aka black salt
- ⅔ cup (ca 1.6 dl) – vegan-friendly beer
- ½ cup (1.2 dl) – flour
- ½ cup (1.2) – breadcrumbs (optional)
- ¼ cup (.6 dl) – nutritional yeast
- ¼ cup (.6 dl) – panko breadcrumbs
- oil for frying
- 2 Tbsps (30 ml) - peanut oil
- 1 clove – garlic, thinly sliced
- 1 Tbsp (15 ml) – tamari/soy sauce
- ½ inch (1+ cm) - fresh ginger, grated
- 1 tsp (5 ml) – lemon juice
- a pinch – red chili flakes
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