Appetizer · Asian · Snack ·

Burmese Fermented Tea Leaf Tofu with Pickled Ginger

Name: Burmese Fermented Tea Leaf Tofu with Pickled Ginger
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 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; Fresh ginger, sliced, 1 cup; Rice vinegar, 1/2 cup; Sugar, 1/4 cup; Salt, 1 teaspoon; Tamarind paste, 1/4 cup; Fish sauce, 2 tablespoons; Palm sugar, 1 tablespoon; Lime juice, 1 tablespoon; Water, 2 tablespoons; Roasted sesame seeds, 1 tablespoon; Chopped scallions, 1/4 cup; Fresh cilantro leaves

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.

4(440 reviews)

·By Ethan Brooks·February 3, 2026

Burmese Fermented Tea Leaf Tofu with Pickled Ginger — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fermented Tea Leaf Tofu

For the Pickled Ginger

For the Sauce

For the Garnish

Nutrition

Per serving

Calories: 325 kcal
Protein: 13.25 g
Carbs: 30 g
Fat: 18 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 1301 kcal
Protein: 53 g
Carbs: 120 g
Fat: 72 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fermented tea leaves 1 cup (lahpet)	30	5	4	0	1
Firm tofu, cubed 2 blocks	400	40	8	24	8
Sesame oil 3 tablespoons	360	0	0	42	0
Garlic, minced 2 cloves	8	0	2	0	0
Soy sauce 1 tablespoon	10	1	1	0	0
Turmeric powder 1 teaspoon	8	0	1	0	1
Fresh ginger, sliced 1 cup	80	2	18	1	2
Rice vinegar 1/2 cup	5	0	0	0	0
Sugar 1/4 cup	200	0	50	0	0
Salt 1 teaspoon	0	0	0	0	0
Tamarind paste 1/4 cup	60	1	15	0	2
Fish sauce 2 tablespoons	20	2	2	0	0
Palm sugar 1 tablespoon	60	0	15	0	0
Lime juice 1 tablespoon	4	0	1	0	0
Water 2 tablespoons	0	0	0	0	0
Roasted sesame seeds 1 tablespoon	50	2	2	5	1
Chopped scallions 1/4 cup	5	0	1	0	0
Fresh cilantro leaves	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tofu

1
Mix Turmeric and Soy Sauce
Mix the turmeric powder and soy sauce.
2
Toss Tofu Cubes
Toss the tofu cubes in the mixture.
3
Refrigerate
Let marinate for 30 minutes in the refrigerator.

Preparing the Pickled Ginger

1
Combine Pickling Liquid
In a saucepan, combine rice vinegar, sugar, and salt.
2
Heat Until Dissolved
Bring to a boil until sugar dissolves.
Tip: Do not overcook the ginger as it loses its zing.
3
Pickle Ginger
Pour over ginger slices and let sit for 1 hour.
Tip: Add a slice of beetroot to the ginger for a pretty pink hue.

How to Make Burmese Fermented Tea Leaf Tofu with Pickled Ginger

Total time: 2 h · Yields 4 servings

1
Sautéing Tofu
Heat sesame oil and sauté marinated tofu cubes until golden brown.
2
Combining Ingredients
Mix tofu with fermented tea leaves, ensuring it's well-coated.
3
Making Sauce
Combine tamarind paste, fish sauce, palm sugar, lime juice, and water in a bowl, stirring until mixed.