Tofu Thoke Burmese Style (Print Version)

Silken tofu meets crisp vegetables and aromatic herbs in this refreshing Burmese-style salad with a tangy, nutty dressing.

# What You'll Need:

→ Tofu

01 - 14 oz soft (silken) tofu, drained

→ Vegetables & Herbs

02 - 1 small red onion, thinly sliced
03 - 1 small tomato, diced
04 - 1 small cucumber, julienned or thinly sliced
05 - 1 small handful fresh coriander leaves, chopped
06 - 1 small handful fresh mint leaves, chopped
07 - 2 spring onions, finely sliced

→ Crunch & Garnish

08 - 1 oz roasted peanuts, roughly chopped
09 - 2 tbsp crispy fried shallots (store-bought or homemade)
10 - 1 tbsp toasted sesame seeds

→ Dressing

11 - 2 tbsp roasted chickpea flour (or gram flour)
12 - 2 tbsp light soy sauce (use tamari for gluten-free)
13 - 1 tbsp fresh lime juice
14 - 2 tsp toasted sesame oil
15 - 1 garlic clove, finely minced
16 - 1 small red chili, thinly sliced (optional)
17 - 1/2 tsp sugar
18 - Salt, to taste

# Step-by-Step Guide:

01 - Carefully cut the drained silken tofu into bite-sized cubes. Place in a large mixing bowl.
02 - Add the red onion, tomato, cucumber, coriander, mint, and spring onions to the bowl with the tofu.
03 - In a small bowl, whisk together the chickpea flour, soy sauce, lime juice, sesame oil, minced garlic, chili (if using), sugar, and a pinch of salt until well combined.
04 - Pour the dressing over the tofu and vegetables. Gently toss everything together, being careful not to break up the tofu.
05 - Sprinkle the chopped peanuts, crispy shallots, and toasted sesame seeds over the salad. Give one final gentle toss.
06 - Serve immediately, garnished with extra herbs and a wedge of lime if desired.

# Expert Suggestions:

01 -
  • The texture contrast between silky tofu and crunchy toppings creates something truly special in every bite
  • Its a complete protein-packed meal that comes together in under 20 minutes with zero cooking required
  • The chickpea flour dressing adds an incredible nutty depth you cannot get from regular oil-based dressings
02 -
  • The salad needs to be served immediately after dressing, otherwise the tofu will release too much water and turn watery
  • Roasted chickpea flour is absolutely essential to get that authentic Burmese flavor profile right
  • Silken tofu breaks down easily, so use your hands or a large spoon rather than tongs for tossing
03 -
  • If you cannot find roasted chickpea flour, toast raw flour in a dry pan over medium heat until golden and fragrant
  • Make double the dressing and keep it in a jar, it is fantastic over grain bowls too

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