Burmese Fermented Tea Leaf Tofu with Pickled Ginger
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.
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.
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