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Burmese and sausage tofu (variation).
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- 300g peas, pink lentils, chickpeas or other dried legume of your choice300 g
- Warm water1 l
- Salt1 coffee spoon
- For the sausage (suggestion, you can make other seasonings): to taste
- Garlic (tooth)5 unit(s)
- Nutmeg to taste
- Ground Cumin to taste
- Ground white pepper to taste
- Ground Black Pepper to taste
- Olive oil2 tablespoon
- Sweet paprika to taste
- Brown Sugar2 teaspoon
- Salt to taste
- Vinegar (clear)1 tablespoon
- This recipe, in fact, has the proposal to bring a brief explanation about the so-called Burmese Tofu (တိုဖူး , pronunciation tòp-hú ) and possible variations. It is a dish that, despite the name coinciding with the best known tofu in China and Japan, made from soy milk curd that is modeled and separated from the whey, uses a completely different technique. For that very reason, I don't just call it "tofu". Even in Myiamar, this best known tofu made with soy has another name: Pè bya.
- In principle, Burmese tofu originates from Myyamar and can be made with yellow pea flour or chickpea flour, with the addition of turmeric and salt to the recipe. But we can find similar recipes all over the world, such as chickpea polenta (from which Panelle Siciliana is obtained, which is this fried dough), as well as the sliceable "peas pudding" from the 18th century and popular among peasants. Europeans. And, in principle, you can do this with any legumes, although the amount of water and the final firmness can vary.
- In some places, instead of using grain flour, soaked dry grains are used. In Brazil, this is certainly the most affordable option.
- Here in this recipe I tested it with two grains: the split green pea and the pink lentil. With the pea I made the neutral block that can be cut into cubes, slices or fillets and prepared in different ways - or consumed cold, in salads and with sauces. It can also be mashed with a fork and seasoned to taste. I'm sure it can be smoked, by the way, although I haven't tested it yet. When cooked, it absorbs a little of the liquid but does not fall apart, which is a very interesting feature.
- The texture automatically reminded me of some sausages and then I thought: why not season the dough before shaping? And that's what I did with pink lentils, achieving a vegan slice with an excellent texture, low fat, gluten or soy free and very easy to make at home. Although it is necessary to soak it a few hours beforehand (and in the case of pink lentils and split peas, about 4 hours are enough) and also leave it in the fridge for a few more hours until it sets, the preparation itself is simple.
- So the first step is to put the pea or lentil in the sauce, well covered with water and wait until it doubles in size and the grains are soft.
- Drain the water and place half in a blender, adding 500ml of warm, clean water. Beat until obtaining a homogeneous liquid, passing through a fine sieve (of the common ones, just to retain thicker fibers) placing it in a pan. Repeat with remaining beans and water. The residue left on the sieve can be used in bread, cake, biscuit and dumplings; do not despise.
- Here you decide what you want to do. If it's Burmese tofu, just add the salt. If it's the slicer, add all other ingredients except vinegar. (You can also divide the liquid into two pans and make both).
- Now stir over high heat with a fouet, stirring until it begins to thicken. Stir constantly to avoid lumps. When it thickens, adjust the heat to moderate and stir with a spatula for about 5 minutes, always scraping the bottom and sides so it doesn't burn. If you are making sausage, add vinegar, mix well. Disconnect.
- Transfer to a form (which can be a pyrex, a plastic pot or another), leaving about 4cm high. For the sliceable you can also use a plastic pot or use a piece of cellophane to form a roll, giving it the shape you want.
- Put it in the fridge. Burmese tofu is usually firm enough in about 2 hours. As for the sliceable, I recommend waiting overnight.
- Use both in whatever recipes you like.
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