Tohu — Shan split-pea (or chickpea) flour tofu, golden-yellow, set without coagulant. No soybean involved despite the name.
Shan-state staple from Taunggyi and Inle Lake region, where pulses such as yellow split pea and chickpea are far more available than soybean. Documented in colonial-era Gazetteer of Upper Burma (1900) as 'pea cheese'.
The hawker version at Aung Mingalar bus terminal stalls sets in 4 hours in flat trays; vendors test doneness by pressing — should resist but not snap.
Bright marigold yellow from turmeric, soft-set custard texture warm, sliceable jelly cold. Mild chickpea sweetness, no soy funk. Eaten warm as porridge or cooled-sliced for salad.
Besan slurry is whisked into salted water, boiled with constant stirring until it gelatinizes — starch alone sets it, no nigari or gypsum. Cooling to room temp firms it enough to slice for tohu thoke.
Variations
Taunggyi version is firmer and sliced for to-hpu nway porridge. Inle Lake floating-village version is softer, eaten warm as breakfast with chili oil and chopped scallion.
On the Palate
Where Burmese Tofu sits in the Burmese flavor cloud
Ingredients
Serves 6How it's made
4 steps · 16 min active + 2 hours 30 min waiting
- 14 min
Whisk 250 g chickpea flour with 1 L water + 1 tsp salt + 1 tsp turmeric until smooth.
- 212 min
Cook over medium heat stirring constantly 12 min until thick custard-like.
Watch outStir the slurry constantly as it heats — it thickens all at once near the end; stop stirring and the bottom scorches or it sets lumpy instead of custard-smooth.
- 330 min
Pour into oiled tray; smooth top; cool to room temperature.
- 4120 min
Refrigerate 2 hr until firmly set; cut into cubes to serve.
Watch outIt's ready to cut when it's fully cooled and firm enough to hold a clean edge — a wobbly warm slab tears; give it the fridge time.
