Tohu

I’ve made chickpea tofu a number of times before and it always works. But it’s only in doing more research that I discovered that it’s traditional in Myanmar to ferment the batter before cooking it. The fermentation gives the pieces a lovely edge in flavor. I’ve got plenty more that I’ll use in other ways. This recipe came from Miso, Tempeh, Natto and Other Tasty Ferments,” p. 93.