Lentil Tofu (Burmese Shan Tofu)
Lentil tofu, also known as Burmese tofu or Shan tofu, is a flavorful and nutritious soy-free alternative that has been enjoyed in Myanmar for centuries. Made primarily from red lentils, this tofu is high in protein, fiber, and essential nutrients like iron and folate. It has a velvety, custard-like texture, making it ideal for salads, stir-fries, and light frying.
This simple and adaptable recipe requires minimal ingredients and effort, allowing you to experiment with different lentils and seasonings. While red lentils are the quickest to prepare, you can try other varieties—just soak them overnight for better results!
1 block (serves 5)
Ingredients:
Preparation
Step 1 Rinse and Soak
-
Rinse the red lentils under running water until the water runs clear.
-
Soak the lentils in water for at least 4 hours or overnight for a smoother consistency.
Step 2 Blend
-
Drain the soaked lentils and transfer them to a blender.
-
Add 2 cups of fresh water, turmeric powder, and salt.
-
Blend until you get a smooth, lump-free mixture.
Step 3- Strain
-
Pour the blended mixture through a fine-mesh sieve or cheesecloth into a pot, ensuring no lumps remain.
Step 4- Cook the Tofu Base
-
Cook the strained mixture over medium heat, stirring constantly to prevent sticking.
-
The mixture will gradually thicken into a smooth, custard-like consistency (about 10 minutes).
Step 5- Mold the Tofu
-
Once thickened, pour the mixture into a greased or lined dish/mold.
-
Smooth the surface with a spatula.
Step 6- Let it Set
-
Allow the tofu to cool to room temperature.
-
Transfer to the refrigerator and let it set for 2-3 hours.
Step 7- Cut and Use
-
Once firm, cut the tofu into your desired shapes.
-
Use it in salads, stir-fries, curries, or lightly pan-fry for a crispier texture.
Note
Tips & Serving Suggestions:
- Marinate for More Flavor: Lentil tofu soaks up marinades well, so try seasoning it with soy sauce, miso, or lemon juice before cooking.
- For a Firmer Texture: Reduce the water slightly or press the tofu after setting.
- Try Different Lentils: Red lentils are the quickest to prepare, but you can experiment with yellow split peas or mung beans (just soak them overnight).
- Use as a Meat Alternative: This tofu is an excellent plant-based substitute for dishes that require soft tofu or paneer.
Enjoy,
Chef Patrick.
