Shan tofu, named for its origins in the eastern Shan State of Myanmar, has a little kinship with its better-known East Asian cousin. It\u2019s made not with soybeans but with chickpea flour that\u2019s soaked overnight, drained and soaked again, then simmered, requiring constant churning until it turns into a dense congee.<\/p>\n
Once chilled, it takes on a texture somewhere between bean curd and Chinese Liang Fen (mung bean noodles), with more spring than a slip. Then, cut it into strips and glosses it with tamarind paste, garlic oil, and fish sauce. Kaffir lime leaves gleam, dark as jade, shredded down to the width of pine needles.<\/p>\n
If you ask for it, this salad \u2014 such a harmless word \u2014 will come armed with enough chile to annihilate conversation. Under the heat, the tofu itself is confoundingly cool.<\/p>\n
Read more: https:\/\/www.nytimes.com\/2018\/05\/24\/dining\/rangoon-spoon-gravesend-review.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Shan tofu, named for its origins in the eastern Shan State of Myanmar, has a little kinship with its better-known East Asian cousin. It\u2019s made not with soybeans but with chickpea flour that\u2019s soaked overnight, […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":103,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[26,27,24,25],"class_list":{"0":"post-102","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-and-drink","8":"tag-myanmar","9":"tag-salad","10":"tag-shan","11":"tag-tofu"},"_links":{"self":[{"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":2,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":105,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=\/wp\/v2\/media\/103"}],"wp:attachment":[{"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aboutmyanmar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}