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Dry yellow tofu. Chick pea bread.


By Gourmande in Osaka (Visit website)




Do you remember the Burmese / Shan yellow tofu I made a while ago ?

Making Shan Tofu with modern kitchen equipment

I had some (uncooked) paste left and frozen. When I defrost, the bag leaked so I got dryer grounds. I cooked in micro-wave (added salt and nutmeg) and obtained that sort of “cake”.

I liked the “wet simmered” one a lot, but this one is sooo great ! I have eaten up 2 servings.




Plus shiitake mushrooms, chili peppers and shishito peppers, tomato sauce (with garlic, olive oil and fresh thyme).



(with 2 eggs and 2 servings of yellow tofu)

Cal 656.5 F21.3g C95.3g P40.2g


And you feel “filled” for a while.



Classic yellow tofu :


Shan tofu with ra-yu sauce


Fried Yellow Tofu (Burma dinner)




Filed under: (quick) 5 minutes active cooking, Avec la recette, Chilly weather food, Home-made Fait-Maison, Ingredients, vegetarian, With recipe Tagged: beans, brunch, Burmese tofu, chana dal, chick pea, chili pepper, egg, healthy, olive oil, pulses, Shan tofu, shiitake mushrooms, shishito, thyme, tomato, vegetal proteins, whole food


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