Chickpea Tofu and Pickled Tea Leaves: Myanmar's Unreal Cuisine, and Why It's So Hard to Find

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and quicker to prepare.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

tea leaves

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides a similar texture and is often more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Pumpkin seeds are often cheaper and provide a nice crunch.

Soak chickpeas in water overnight.

Drain and rinse soaked chickpeas.

Boil chickpeas in fresh water until tender, about 1-2 hours.

Prepare pickled tea leaves by washing and chopping them finely.

Mix lime juice, garlic, sesame oil, soy sauce, and sugar in a bowl.

Combine boiled chickpeas and pickled tea leaves in a large mixing bowl.

Add the lime juice mixture to the chickpeas and tea leaves.

Stir in chopped coriander, green onions, and chili flakes.

Heat vegetable oil in a pan over medium heat until shimmering.

Add the chickpea mixture to the pan and stir-fry for 3-4 minutes.

Remove from heat and top with crushed peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens