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Burmese tofu (Burmese: တိုဖူး; IPA: [tòpʰú] or [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set.

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  • Burmese tofu (Burmese: တိုဖူး; IPA: [tòpʰú] or [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set.
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  • Burmese tofu
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  • External Image
country
cuisine
  • Burmese cuisine
ingredient
ingredient name (literal)
  • *
  • )
  • *water
  • besan flour
  • chickpea
  • flour (
  • turmeric
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