Tofu Salad with Hin Cho Soup - Tofu Salad Recipe - Burmese Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh offers more protein and fiber, while chickpeas are budget-friendly.

peanut dressing

🥗Healthier: tahini dressing

💰Cheaper: oil + vinegar

Tahini dressing is lower in calories, and oil + vinegar is a cost-effective alternative.

Hin Cho broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is a healthier option, while water + seasoning is inexpensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a more affordable choice.

Take water in a saucepan and bring it to boiling.

Add cabbages and onions, cook for 5 minutes and add vermicelli.

Hand-grind garlic cloves and black peppercorns.

Add this to the soup on the stove and add noodles masala, cover the lid and let cook until vegetables are tender.

In a pan over the stove roast chickpeas until golden and grind them to a fine powder.

Roast-dried red chilies, take off the pan, and grind.

Take oil in a pan and fry onions until golden brown.

Remove fried onions.

Add 15 cloves of sliced garlic and add turmeric powder to it.

Fry until golden brown and collect with frying oil.

In the same pan take tamarind pulp and dissolve the sugar over low flame for 10-15 minutes and collect.

In a separate bowl take vinegar, add chopped green chilies, and 10 cloves of chopped garlic.

To prepare a single serving of salad take 250gm of sliced tofu in a bowl and 15gm each of coriander, cabbages, and onions.

Add 2 tbsp. of soy sauce, 2 tbsp. of tamarind mix, 1 tbsp. of vinegar mix, 2 tsp. of fried garlic with its frying oil, 1 tsp. of fried onions, 1 tsp. of ground chickpea, 1/2 tsp. of ground red chili.

Mix all ingredients well.

Serve with hot Hin Cho soup and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens