Tohu with Pickled Ginger Salad

These recipes are from Desmond Tan and Kate Leahy’s book, Burma Superstar. The ginger salad was delicious as always, with pickled ginger as the key ingredient. For me, the real star is the chickpea flour tofu. It is about 1,000 times easier to make than traditional tofu, and also much sturdier to fry. I’m a big fan of soybean tofu too, but it’s good to know these things.