Burmese Fermented Tea Leaf Tofu with Pickled Ginger

Name: Burmese Fermented Tea Leaf Tofu with Pickled Ginger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fermented tea leaves; Firm tofu, cubed; Sesame oil; Garlic, minced; Soy sauce; Turmeric powder; Fresh ginger, sliced; Rice vinegar; Sugar; Salt; Tamarind paste; Fish sauce; Palm sugar; Lime juice; Water; Roasted sesame seeds; Chopped scallions; Fresh cilantro leaves

A unique Southeast Asian delight with rich flavors

This dish combines the earthy flavors of fermented tea leaf tofu with the zesty kick of pickled ginger, creating a harmonious balance of taste and texture.

1 h 30 min
4
Intermediate

Ingredients

For the Fermented Tea Leaf Tofu

Fermented tea leaves

1 cup (lahpet)

Firm tofu, cubed

2 blocks

Sesame oil

3 tablespoons

Garlic, minced

2 cloves

Soy sauce

1 tablespoon

Turmeric powder

1 teaspoon

For the Pickled Ginger

Fresh ginger, sliced

1 cup

Rice vinegar

1/2 cup

Sugar

1/4 cup

Salt

1 teaspoon

For the Sauce

Tamarind paste

1/4 cup

Fish sauce

2 tablespoons

Palm sugar

1 tablespoon

Lime juice

1 tablespoon

Water

2 tablespoons

For the Garnish

Roasted sesame seeds

1 tablespoon

Chopped scallions

1/4 cup

Fresh cilantro leaves

Preparation

Marinating the Tofu

Mix Turmeric and Soy Sauce

Mix the turmeric powder and soy sauce.

Toss Tofu Cubes

Toss the tofu cubes in the mixture.

Refrigerate

Let marinate for 30 minutes in the refrigerator.

Preparing the Pickled Ginger

Combine Pickling Liquid

In a saucepan, combine rice vinegar, sugar, and salt.

Heat Until Dissolved

Bring to a boil until sugar dissolves.

Do not overcook the ginger as it loses its zing.

Pickle Ginger

Pour over ginger slices and let sit for 1 hour.

Add a slice of beetroot to the ginger for a pretty pink hue.

Cooking Process

Sautéing Tofu

Heat sesame oil and sauté marinated tofu cubes until golden brown.

Combining Ingredients

Mix tofu with fermented tea leaves, ensuring it's well-coated.

Making Sauce

Combine tamarind paste, fish sauce, palm sugar, lime juice, and water in a bowl, stirring until mixed.

Plating & Serving