Burmese tofu

Burmese tofu

To hpu (Burmese tofu), in two forms: fresh and fritters
Origin
Place of origin	Burma
Details
Main ingredient(s)	water chickpea flour (besan flour) turmeric

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. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying. Despite the name, Burmese tofu is unrelated to Chinese tofu, which is made from soy milk with added coagulants.

Varieties and etymology

File:To hpu gyauk.jpg

To hpu gyauk (Burmese tofu crackers) are sold in bundles ready for deep frying.

• Pè bya (ပဲပြား, literally flat peas) refers to Chinese tofu and is translated into 'beancurd' in English in Myanmar. Stinky tofu or the fermented form of tofu, however, is called si to hpu, probably a version of the Chinese word chòu dòufu.
• Won ta hpo is the yellow form of tofu made from yellow split peas or zadaw bè in Shan State.
• To hpu gyauk or dried tofu is yellow tofu sliced into a long thin rectangular form and dried in the sun. They are similar to fish or prawn crackers and sold in bundles.
• To hpu made from chickpea (kala bè) flour or pè hmont is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
• Hsan ta hpo is still mainly confined to Shan regions, made from rice flour called hsan hmont or mont hmont, and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.

There is no /f/ (as in "French") in the Burmese language; hence, /pʰ/ (as in the word "pot") is used in to hpu, the Burmese version of "tofu".

Preparation

Fried

File:To hpu gyaw.JPG

To hpu gyaw (Burmese tofu fritters) are popular as snacks on their own, with glutinous rice for breakfast, or as a salad.

• To hpu gyaw is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried. Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside.
• Hnapyan gyaw is so called because the fritters are "twice fried" after the tofu is cut into triangular shapes. It is the traditional form in the Shan States.
• To hpu gyauk kyaw or deep fried tofu crackers, like hnapyan gyaw, are usually served with htamin gyin (lit. "sour rice" balls kneaded together with tomato and fish or potato), another popular Shan dish.

Fried tofu goes very well with kau hnyin baung (glutinous rice) as a breakfast option, and also with mohinga (rice vermicelli in fish soup) or rice noodles called hsan hkauk swè, especially Shan hkauk swè. Green tea is the preferred traditional drink to go with all these in Burma.

Salad

File:Plate of Hnapyan Gyaw (Hpaungdaw U Pagoda, Inle Lake, Shan States, Myanmar).JPG

Hnapyan gyaw or "twice fried " Shan tofu fritters served with a side salad at Inle Lake

• To hpu thouk or tofu salad with either to hpu or hsan ta hpo is very popular as a snack or a meal in itself whereas fried tofu on its own is considered a snack. Both may form part of a meal where all the dishes are customarily shared at the same time. Fresh tofu, cut into small rectangular slices, constitutes the main ingredient of the salad, dressed and garnished with peanut oil, dark soy sauce, rice vinegar, toasted crushed dried chilli, crushed garlic, crushed roasted peanuts, crisp-fried onions, and coriander.
• To hpu gyaw thouk refers to tofu fritters cut up and served as a salad as above.
• To hpu nway (warm tofu) or to hpu byaw (soft tofu) is the soft creamy tofu served hot before it sets, usually as a salad dressed and garnished the same way. It may be combined in the same dish with tofu fritters or rice noodles.

Curried

• To hpu gyet - Sliced yellow tofu may also be curried with fresh tomatoes, onions and garlic, cooked in peanut oil and fish sauce, and garnished with coriander and green chilli. It makes a good pescatarian dish to go with rice, but also popular among the poor if meat or poultry is unaffordable.

Gallery

• 

  To hpu thouk - yellow tofu salad is a national favourite.

• Hsan ta hpo.JPG

  Hsan ta hpo (rice tofu) salad from the Shan States is as popular as the yellow Burmese tofu salad.

• 

  Shan hkauk swè (Shan rice noodles) with to hpu gyaw (tofu fritters) served with monnyingyin (pickled mustard greens) on the side

• To hpu nway and to hpu gyaw salad.jpg

  To hpu nway (warm Shan tofu) and to hpu gyaw (Shan tofu fritters) salad combines the creamy and crispy forms into a satisfying meal.

• Twice fried tofu.jpg

  hnapyan gyaw - twice fried tofu at Shan Market in Mandalay

• Tofu crackers.JPG

  Fried to hpu gyauk make great crackers - a welcome treat.

• 

  To hpu thouk (Shan tofu salad) hawker at Kaingdan Market in Mandalay

• Tofu salad hawker in Myanmar.jpg

  To hpu thouk (Burmese tofu salad) hawker at Kuthodaw Pagoda, Mandalay

See also

• Cuisine of Myanmar
• Jidou liangfen
• Tofu
• Panelle
• Farinata
• Dotorimuk
• Memilmuk
• Nokdumuk
• Hwangpomuk

External links

• Burmese tofu recipe
• Large scale manufacture of Shan tofu Inle Lake, Myanmar - video