Charred Burmese Chickpea Tofu Batons in Tangy Tamarind-Turmeric Tomato Gravy
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Charred Burmese Chickpea Tofu Batons in Tangy Tamarind-Turmeric Tomato Gravy
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Line a loaf pan or small square container with a drop of oil.
- 2In a bowl, whisk the chickpea flour, turmeric, salt, and 1 cup cold water until completely smooth.
- 3Bring the remaining 1.5 cups water to a boil in a saucepan over medium heat.
- 4Slowly pour the yellow chickpea mixture into the boiling water while whisking vigorously.
- 5Cook over medium-low heat, stirring constantly with a silicone spatula, until thick, glossy, and pulling away from the pan like custard.
- 6Pour into the oiled mold and let sit uncovered for 15 minutes until firm.
- 7Heat 3 tablespoons of oil in a skillet over medium heat. Fry the sliced shallots and garlic until golden and crisp.
- 8Remove from heat, stir in the chili flakes and sesame seeds, and scoop the crispy bits into a small bowl, leaving 1.5 tablespoons of the fragrant golden oil in the pan.
- 9Return the skillet with the golden garlic oil to medium heat.
Ingredients
- 1 cup chickpea flour
- 1/2 tsp ground turmeric
- 3/4 tsp fine sea salt
- 2.5 cups water
- 2 tbsp high-heat neutral oil
- 3 tbsp peanut oil
- 5 clove garlic, thinly sliced
- 2 shallot, thinly sliced
- 1 tsp crushed red chili flakes
- 1 tsp toasted sesame seeds
- 4 roma tomato, finely chopped
- 1 tbsp ginger, finely julienned
- 3 clove garlic, minced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1.5 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tsp palm sugar
- 1/3 cup roasted peanuts, roughly crushed
- fresh cilantro leaf
- steamed jasmine rice
Equipment
loaf panbowlsaucepansilicone spatulaskillet
