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Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off a

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rdf:type
rdfs:label
  • Burmese tofu (en)
  • ビルマ風豆腐 (ja)
  • 버마두부 (ko)
  • 缅甸豆腐 (zh)
rdfs:comment
  • ビルマ風豆腐（ビルマ語: တိုဖူး 、発音 [tòpʰú] 、またはビルマ語: တိုဟူး 、発音 [tòhú] 、別称としてビルマ豆腐、シャン豆腐）、は、ミャンマーを中心としてインドシナ半島に居住する民族・シャン族の伝統食品である。 (ja)
  • 버마두부(Burma豆腐, 버마어: တိုဟူး 또후)는 미얀마의 두부와 비슷한 음식이다. 원래는 샨족 사람들이 먹던 음식이며, 현재는 미얀마 전역에서 볼 수 있다. 베산(병아리콩가루)이나 병아리콩 간 것을 사용해 만들며, 강황을 넣어 노란색을 띤다. (ko)
  • 缅甸豆腐（緬甸語：တိုဖူး，IPA：[tòpʰú]）是缅甸掸邦的食物，与豆腐制作工艺相似，但通常采用磨碎的鹰嘴豆而非大豆作为原料，有时也混合豌豆粉。做法通常为豆粉混合水、盐和姜黄，加热并持续搅拌后直至变厚变粘稠。然后转至浅盘中凉凉。缅甸豆腐也可用干鹰嘴豆制作。干鹰嘴豆隔夜泡发后，打碎成豆浆。将浮液撇去后，加入姜黄和盐煮开，然后转至浅盘凉凉。成品微黄，呈果冻状但较有韧劲，刀切不散。可鲜吃、凉拌或油炸。混合豌豆粉的缅甸豆腐则口感造型则接近于意大利波倫塔。 (zh)
  • Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are ground into a puree with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then skimmed off a (en)
foaf:name
  • Burmese tofu (en)
name
  • Burmese tofu (en)
foaf:depiction
  • http://commons.wikimedia.org/wiki/Special:FilePath/Burmese_tofu_(to_hpu).jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Hsan_ta_hpo.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Plate_of_Hnapyan_Gyaw_(Hpaungdaw_U_Pagoda,_Inle_Lake,_Shan_States,_Myanmar).jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Street_vendor_preparing_tofu_salad.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/To_hpu_gyauk.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/To_hpu_gyaw.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/To_hpu_nway_and_to_hpu_gyaw_salad.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Tofu_crackers.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Tofu_salad_hawker_in_Myanmar.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Tophu_thoke.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/Twice_fried_tofu.jpg
  • http://commons.wikimedia.org/wiki/Special:FilePath/IMG_Shanhkaukswè.jpg
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