Burmese Tofu Nway
Chickpea flour cooks into a hot, custardy sauce that is poured over noodles before it has a chance to set into firm Burmese tofu.
About this dish
Tofu nway, or warm tofu, is associated especially with Shan and Burmese food traditions and uses chickpea flour rather than soy. The chickpea mixture is served hot and fluid over noodles, seasoned with chile, garlic oil and other toppings.
Why this dish matters
Burmese tofu demonstrates a distinct legume-curd tradition unrelated to soy tofu production. Serving it warm before setting creates a breakfast or snack with a unique creamy texture.
Thickness and toppings vary. This version uses chickpea flour for a practical home method.
Preparation notes
Chickpea flour lumps if added directly to hot water.
Raw flour tastes grassy and chalky.
The sauce thickens as it cools.
Ingredients & detailed method
Ingredients
- 1 cup chickpea flour
- 4 cups water
- 1 tsp turmeric
- 1 tsp salt
- 12 oz rice or wheat noodles
- 3 tbsp garlic oil
- Chile oil
- 2 tbsp crushed peanuts
- Cilantro and scallions
Method
- 1.Whisk chickpea flour with 2 cups cool water until perfectly smooth.
- 2.Bring remaining water with turmeric and salt to a simmer.
- 3.Whisk in chickpea slurry and cook 8–12 minutes, stirring constantly.
- 4.Checkpoint: mixture should become glossy, thick and pourable with no raw bean-flour taste.
- 5.Cook noodles separately and divide among bowls.
- 6.Pour hot chickpea tofu over noodles.
- 7.Finish with garlic oil, chile, peanuts, cilantro and scallions.
Worth finding before you cook
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