Get Tips!

Soups & Stews

Burmese Tofu Soup (Tohu) with Chickpea Tofu

Original name: Burmese Tofu Soup (Tohu)

A bowl of Burmese tofu soup with golden chickpea tofu cubes in turmeric broth, garnished with cilantro and crispy shallots.
Prep
35 mins
Cook
25 mins
Servings
4
BurmeseModerateLunchDinnerVegetarianGluten FreeDairy Free

About this dish

Tohu is the quiet heart of Burmese street food, a golden turmeric broth cradling soft slabs of chickpea tofu. Unlike soybean tofu, this Burmese classic is made from besan flour and water, set into a firm block with a delicate, almost custard-like texture.

The broth is scented with garlic, ginger, and a whisper of shrimp paste that gives it that unmistakable savory depth. It is comfort food measured in cups of broth, best eaten with a spoon and a generous scattering of cilantro.

Ingredients

UK and US measurements are both included for every recipe.

Chickpea flour (besan)

grain

150 g

Imperial measurement: 1 1/2 cups

Water (for tofu mixture)

liquid

500 ml

Imperial measurement: 2 cups

Ground turmeric

spice

1 tsp

Salt

seasoning

1/2 tsp

Vegetable oil

fat

2 tbsp

Garlic cloves, minced

vegetable

4 cloves

Fresh ginger, grated

vegetable

1 tbsp

Shrimp paste (or fermented soybean paste)

seasoning

1 tsp

Vegetable broth

liquid

1 L

Imperial measurement: 4 cups

Soy sauce

seasoning

1 tbsp

Fresh cilantro, chopped

herb

15 g

Imperial measurement: 1/4 cup

Red chili, sliced

vegetable

1

Crispy fried shallots

other

2 tbsp

Lime wedges

fruit

2

Method

1

Make the chickpea tofu

PT10M

In a bowl, whisk chickpea flour, turmeric, and salt with 500 ml (2 cups) water until smooth. Let rest for 10 minutes to hydrate.

2

Cook the tofu mixture

PT10M

Pour the mixture into a saucepan over medium heat. Cook, stirring constantly with a whisk, for 8-10 minutes until very thick and glossy. It should pull away from the sides.

3

Set the tofu

PT50M

Pour into a lightly oiled loaf pan or container. Smooth the top and let cool at room temperature for 20 minutes, then refrigerate for at least 30 minutes until firm.

4

Prepare the broth

PT2M

While tofu sets, heat vegetable oil in a pot over medium heat. Add garlic, ginger, and shrimp paste (if using). Sauté for 2 minutes until fragrant.

5

Build the soup

PT10M

Add vegetable broth and soy sauce. Bring to a simmer and cook for 10 minutes to meld flavors. Taste and adjust salt.

6

Slice and assemble

PT5M

Turn set tofu out onto a cutting board and cut into 2 cm (3/4 inch) cubes. Gently add to the simmering broth and warm for 3-5 minutes.

7

Serve

PT2M

Ladle into bowls. Top with cilantro, chili, fried shallots, and a squeeze of lime. Serve hot.

Equipment

  • Saucepan
  • Whisk
  • Loaf pan or container
  • Soup pot
  • Knife
  • Cutting board
  • Ladle

Nutrition facts

420 kcal
Calories
12 g
Protein
30 g
Carbohydrates
12 g
Fat
6 g
Fiber
840 mg
Sodium

Tips

  • Whisk constantly when cooking the chickpea tofu to avoid lumps and scorching. The mixture should be very thick before pouring.
  • Let the tofu set fully in the refrigerator for a firm texture that holds up in the broth.
  • If.
  • If short on time, cool it in the freezer for 15 minutes.
  • For a vegetarian version, substitute fermented soybean paste or extra soy sauce for the shrimp paste.
  • The broth is intentionally simple. Adjust salt and lime at the end to brighten the turmeric and garlic.

Serving suggestions

  • Serve as a main course with steamed jasmine rice or as a starter in smaller bowls. Accompany with extra lime wedges and sliced chilies on the side.

Rate this recipe

No ratings yet. Be the first to rate it.

Thiri Tun

Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.