Tag Archives: tofu

Besan flour and Burmese chickpea tofu

Yesterday I had an exciting new food experience with a starch jelly common in Myanmar. There it is commonly referred to as “tofu” တိုဖူး, though it isn’t made from soy or processed in the ways in which beans are fermented … Continue reading

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Tofu threads, a nice cold side dish

Back in 2010 I enjoyed a northeastern-style buckwheat noodle restaurant in Huhhot, Inner Mongolia.  On the table were several cold plate dishes to eat together with the noodles, among them was a small dish of tofu threads or tofu “silk”.  … Continue reading

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