Burmese tofu fritters (Tohu kyaw) from Mandalay: Recipes and Tales from a Burmese Kitchen (page 44) by MiMi Aye

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mandalay chicken noodle salad (Mandalay mont di/ nan gyi thoke); Charred tomato salsa (Pan htway hpyaw); Tamarind dipping sauce (Magyi a-chin yay)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken bouillon or vegetable bouillon for MSG.

  • cilantrolime on October 20, 2021

    The first time I made it, the tofu was too soft to be fried. The next time I increased the amount of chickpea flour by 50% and it came out well.

  • Foodycat on February 18, 2021

    These are a revelation - tofu made from chickpeas and really well seasoned. Crisp on the outside, custardy in the middle and absolutely delicious. I usually make a half quantity as part of a meal with other deepfried bits.

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