Sofrito
Francis Lam, Blanca Arzu
52 ratings with an average rating of 4 out of 5 stars
52
5 minutes
Tohu Thoke
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4-6 servings as an appetizer or light meal
- 1½cups superfine chickpea flour (gram flour)
- 1½teaspoons kosher salt
- ½teaspoon turmeric (optional)
- 1tablespoon vegetable oil
- 3ounces tamarind pulp (3-by-3-by-¾-inch block)
- 2teaspoons kosher salt
- 2teaspoons Sriracha, or to taste
- 5cloves garlic, grated
- ¼teaspoon MSG (optional)
- 2teaspoons fish sauce, or to taste
- 4teaspoons sugar, or to taste
- ¼cup shallot-garlic oil (see recipe)
- ¼cup tamarind-garlic dressing
- ¼bunch cilantro, chopped
- 3makrut lime leaves, sliced very thin (optional)
- 1½tablespoons minced Asian dried shrimp (optional)
- Red-chile flakes or powder, to taste
- ¼cup crispy shallots and garlic (see recipe)
For the Chickpea ‘‘tofu’’
For the Tamarind-garlic Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
265 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 7 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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).
- Step 3
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.
- Step 4
Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1½ 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.
- Step 5
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.
- Step 6
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.
Private Notes
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Cooking Notes
intero
For Westerners, maybe. As a child, there was always a container of MSG right next to the salt and sugar for my father to use while cooking.
monica
To those upset with the addition of MSG, MSG is not inherently evil. It is a common ingredient in many western and non-western foods, AND it is simply a synthesized version of powder that naturally occurs on Kombu (seaweed used in dashi). The lab-created version is an exact molecular copy of naturally occurring MSG. Glutamates also exist naturally in Parmesan, anchovies, fish sauce, tomatoes, etc. It has also been theorized that MSG headaches are a result of a placebo effect rooted in racism.
Kate
Visited Myanmar last year. Food was awesome. Thanks for this recipe and reminder of the kindness of people there.
Sandy Camargo
The "tofu" was delicious; using chickpea flour meant that the dish was gluten-free, in case that makes a difference to people. I got some reconstituted tamarind, which made the preparation much easier and quicker. About the only thing we would change was the large amount of raw garlic added to the salad dressing. We would also cut down on the amount of salt, especially salting the fried shallots/garlic mixture. But over all, an interesting and unusual dish.
monica
To those upset with the addition of MSG, MSG is not inherently evil. It is a common ingredient in many western and non-western foods, AND it is simply a synthesized version of powder that naturally occurs on Kombu (seaweed used in dashi). The lab-created version is an exact molecular copy of naturally occurring MSG. Glutamates also exist naturally in Parmesan, anchovies, fish sauce, tomatoes, etc. It has also been theorized that MSG headaches are a result of a placebo effect rooted in racism.
PJ
This turned out well, and I loved the chickpea tofu- I added the tumeric and the flavor of the tofu on its own was good. I didn't add shrimp or the fish sauce (we're nominally vegan) or the kaffir lime leaves (someone had accidentally tossed out the lime leaves), and the flavor was still very good.
citizenj
Didn't care for the bland chickpea tofu. The sauce helped but not enough to make me want to cook this again.
Sandy Camargo
The "tofu" was delicious; using chickpea flour meant that the dish was gluten-free, in case that makes a difference to people. I got some reconstituted tamarind, which made the preparation much easier and quicker. About the only thing we would change was the large amount of raw garlic added to the salad dressing. We would also cut down on the amount of salt, especially salting the fried shallots/garlic mixture. But over all, an interesting and unusual dish.
edits?
I'm disappointed in the addition of MSG, anathema to most fresh recipes
intero
For Westerners, maybe. As a child, there was always a container of MSG right next to the salt and sugar for my father to use while cooking.
Nina
MSG is widely used in East/Southeast Asian cooking & also occurs naturally, so it is not inherently against fresh cooking. This was propagated by racists as the "Chinese restaurant syndrome". In professional/industrial cooking it is mostly used as a money-saver. However, if you react to it physically - which is still possible - leave it out and add more herbs and/or spices. I react to too much of it as well but I realized it after eating Western processed foods, not Asian food.
citizenj
The sauce and the garlic/shallot topping were great but I didn't care for the flavor or texture of the chickpea "tofu." The next day I tried browning the tofu fingers in a bit of oil in a skillet and they tasted much better, in fact very good with the sauce.
blisssu
The recipe looks daunting, but it's actually very easy. I didn't use shrimp or fish sauce, and they weren't missed. I added 4 small carrots that I had steamed briefly and diced small and half a thin cucumber, also diced, to the salad. The crispy shallots and garlic are essential. It's amazing to see them crisp in the boiling oil. But be careful: once they start to brown, they cook very fast and can burn. Better to take them off the heat when they're still at the light brown stage.
Kate
Visited Myanmar last year. Food was awesome. Thanks for this recipe and reminder of the kindness of people there.
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