Burmese Fermented Tea Leaf Tofu with Pickled Ginger
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
For the Pickled Ginger
For the Sauce
For the Garnish
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
Burmese Fermented Tea Leaf Tofu with Pickled Ginger
Burmese Fermented Tea Leaf Tofu with Pickled Ginger
Plating & Serving
Serve the Burmese Fermented Tea Leaf Tofu on a large platter, with a side of pickled ginger in a small bowl.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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