Whereas normal tofu is made out of soy beans, Burmese tofu is made out of chickpeas.
The tofu itself:
1 cup chickpea flour
2-3 cups water
salt, herbs, spice (optional)
The amount of water to use depends on your desired consistency: 2 cups for extra firm tofu; 3 cups for soft tofu.
3 cloves garlic
1 inch ginger
½ cup soaked and peeled almonds
1 tablespoon (kashmiri chilli or a non-hot chilli)
3 tablespoons mustard oil
1 teaspoon aniseed (ajwain)
2 teaspoons chickpea flour
1 lemon juice
1 teaspoon black pepper
To make the tofu, grease a bread pan and keep ready.
Divide the water in half. Boil half of the water and meanwhile mix flour in other half of the water. Pour the chickpea flour mixture into boiling water and keep stirring until it is cooked. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavour.
Pour the mixture into the prepared loaf pan and even it out if needed. Let it cool, then refrigerate for at least an hour to set.
Remove the set slab from the pan. Slice into cubes. Store in an airtight container refrigerated for up to 4 -5 days.
To make the marinade, mix the ginger, garlic, almonds, lemon juice, black pepper and red chilli together in a food processor to form a paste.
In a pan, heat the mustard oil, add aniseed and chickpea flour. It will become foamy.
Mix the paste and mustard mixture to form the marinade.
Marinate the tofu for a few hours.
Grill before serving!
Squeeze lemon and fresh coriander before serving.