Shan Tofu Nway (Warm Silky Burmese Chickpea-Tofu Bowl over Rice Noodles) – Authentic Myanmar Recipe
Unique to Shan State: savory golden chickpea custard ladled hot over rice noodles with garlic oil and peanuts.
- Country of Origin
- 🇲🇲 Myanmar (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Warm silky chickpea-flour custard/tofu, Rice noodles, Crushed roasted peanuts and pickled greens, Crispy garlic-turmeric oil, Sweet soy sauce
Ingredients for Shan Tofu Nway (Warm Silky Burmese Chickpea-Tofu Bowl over Rice Noodles) (4 Servings)
- 1.25 lbs (or 2.5 cups) warm silky chickpea-flour custard/tofu, prepped into bite-sized pieces
- 1.5 cups rice noodles, washed and trimmed
- 1 cup crushed roasted peanuts and pickled greens
- 1 medium onion and 3 cloves garlic, finely minced with crispy garlic-turmeric oil
- 1.5 tbsp traditional Myanmar seasoning (sweet soy sauce, chili oil, cilantro, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, crispy garlic-turmeric oil, and sweet soy sauce, chili oil, cilantro, lime for 30 seconds.
- Add warm silky chickpea-flour custard/tofu and rice noodles, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Myanmar sauce clings glossily to every strand.
- Finish with crushed roasted peanuts and pickled greens and serve piping hot.