Tohu Thoke Recipes
TOHU THOKE
This "tofu" comes together fast; it's essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons of flavor. As an untraditional addition, you could also add corn and diced tomatoes for a fresh summer meal.
Provided by Francis Lam
Categories salads and dressings, appetizer
Time 1h
Yield 4-6 servings as an appetizer or light meal
Number Of Ingredients 18
Steps:
- Make the chickpea ''tofu.'' In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter. (Pass through a strainer if it's lumpy.) Let rest 10 minutes.
- Pour half the mixture into a deep-sided sauté pan, and place over medium heat. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula. When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes. Stir in the oil. Turn heat to high, and stir, until the mixture steams, 1 more minute. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
- Let cool until firm enough to slice, and cut into bite-size strips. (This is best served at room temperature the day it's made; it gets stiffer after refrigeration.) Dress just before serving.
- Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.
- Combine the tamarind liquid with the salt, Sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, Sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.
- Make the salad. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile. Top with crispy shallots and garlic, and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams
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- Place 1/4 cup of the raw sliced shallots into a small bowl. Squeeze lime over the top. Stir to coat. Set aside.
- CARAMELIZE SHALLOTS: Place a fine-mesh strainer over a bowl or glass measuring cup. Line a large plate with paper towels. Set both aside. In a large saucepan, heat canola oil over medium heat. Drop a shallot into the oil, if bubbles immediately form around the shallot the oil is hot enough. Carefully lower the rest of the shallots into the oil. Lower the heat to low and fry, stirring frequently so they do not burn, until shallots are deep golden brown (30-40 minutes). Pour the shallots and oil through the fine mesh strainer, separating the shallots from the oil. Set the shallot oil aside and arrange the shallots in a single layer on the paper-towel lined plate. They will crisp as they cool. You will have more oil than you need, store the remaining shallot oil in the refrigerator for up to two months and use as you would regular canola oil. Any leftover fried shallots will keep for one month in the refrigerator.
- MAKE SHAN TOFU. While the shallots are frying, coat an 8X4 inch loaf pan in a thin layer of oil. Sift the chickpea flour, salt, turmeric into a medium bowl. Add 1 cup of the water, whisk together and allow to sit for 10 minutes. Scrape flour mixture into a medium pot. Turn heat to low and stir in the remaining 2 cups of water. Stir continuously, making sure it does not stick to the bottom of the pot, until the mixture thickens - about 5-8 minutes. Pour tofu mixture into the prepared loaf pan, smooth top with the back of a spoon or an offset spatula. Allow to sit at room temperature as shallots finish cooking, until set. Tofu can be made 1-2 days ahead and will keep in the refrigerator for up to 5 days.
- MAKE DRESSING: place tamarind pulp into a small bowl. Pour the hot water on top. Allow to soak for 10 minutes. As the tamarind pulp soaks, use a spoon to break it up into the water. Pour through a fine mesh strainer, leaving the tamarind solids behind. Add the ginger, garlic, sugar and salt. This will make more dressing than you will need for one salad. It will keep in the refrigerator for up to one week.
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