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Madan Arora "Burmese-Style Tofu"




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Ellen's Kitchen


List of Ingredients




3 cups Chick-pea flour(Pare Hmont)(Garam Dhal Powder)
15 cups water
1 tsp. vegetable oil
1/4 tsp. ground tumeric (yellow powder)
1 tsp. salt

Recipe



Mix the chick-pea flour and water together with a whisk or eggbeater.

Let stand overnight, about 12 hours.

Next day, strain the mixture through a thin cotton cloth slowly.

Scrape out the residue from the cloth and discard it.

Let the balance of the liquid settle for 3 hours.

With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance.

Discard the 6 cups liquid you have removed.

Rub the bottom of a large pan with the oil.

Pour in almost all of the balance of the liquid (9 cups) and add the turmeric and salt.

What remains in the original pan is thick chick-pea sludge, about a cup.

This should be reserved in a bowl for future use.

Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously.

At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly.

Remove the pan from heat.

Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth.

Cool completely, uncovered, overnight.

At this stage, you may slice the firm tofu into pieces of whatever size you wish.

It is ready to use.