Tofu Nway

The Shan minority in Burma (Myanmar) makes a popular dish called tofu, which is often cooked using flour from split yellow lentils or chickpeas. It is not the same as the traditional Chinese tofu, which is prepared by pressing the soy milk curds into a solid block.

Time

Ingredients

4 cups vegetable or chicken broth

2 cloves garlic (minced)

1-inch piece of ginger (minced)

2-3 shallots (finely chopped)

2 tablespoons oil

Salt and pepper to taste

Optional: Chili flakes or fresh chilies for spice

Fresh tofu (firm or soft, cubed)

Cooked rice noodles or thin rice vermicelli

Chopped scallions or green onions

Chopped cilantro or coriander leaves

Lime wedges

Bean sprouts (optional)

Fried garlic slices (optional)

Instructions

1. Making Soup

Grease a saucepan with oil. Add the chopped shallots, ginger, and minced garlic. Cook until aromatic. Add the chicken or vegetable broth and heat until it gently boils. Depending on how spicy you want your food, add salt, pepper, and fresh or chili flakes. The flavors will seep in after a few minutes of simmering.

2. Assembling Tofu Nway

As directed on the packaging, prepare the rice noodles or rice vermicelli. Empty and place aside. Put some cooked noodles in a dish for a serving. Place the diced tofu over the noodles. Over the noodles and tofu, ladle the heated soup.

3. Garnishing and Serving

Add fried garlic slices, chopped cilantro, scallions, and bean sprouts (if used) as garnish. Serve hot Tofu Nway with slices of lime on the side. Before serving, squeeze some lime juice into the soup to give it a cool, crisp taste.

4. Other Variation

You are welcome to change the spices and toppings to suit your tastes. To give a unique touch, Tofu Nway may be customized by adding more veggies, herbs, or various kinds of noodles.





Tofu Nway