Shan Tofu Salad

Shan tofu salad is chickpea-flour tofu cut into strips and tossed with onion, tomato and chilli.

It comes from Shan State in eastern Myanmar, where it is called tohu thoke. "Thoke" is the Burmese word for a tossed salad. The tofu is made from gram flour, which is chickpea flour, not soybeans, so it is a different food from the soybean tofu that most Western guests expect.

What it really is

Chickpea flour is stirred into water seasoned with turmeric, cooked until it sets into a soft, firm block, then cooled and cut into thin strips. The strips are tossed with sliced onion, chopped tomato and chilli, and dressed lightly with oil and seasoning. The result is yellow from the turmeric, cool and tender, with a sharp, fresh bite from the raw vegetables and chilli.

The classic version contains no soy, since the tofu is made from chickpea flour. A guest with a soy allergy can usually eat it, but the kitchen should confirm what goes into the dressing.

How it's served

• Cold or at room temperature in a small bowl, as a side dish or a light snack.
• Tossed shortly before it leaves the kitchen, so the tomato and onion stay crisp.
• Eaten with a spoon or fork alongside rice and other dishes.

How to write it on the menu

• Name it as Shan tofu or chickpea tofu, and say it is made from gram flour, so guests do not assume it is soy.
• Check the dressing for fish sauce or shrimp paste, sesame oil and peanut oil, since recipes vary, and list any that are used.
• Say that the strips are tossed with onion, tomato and chilli, and state whether the dish is mild or hot.
• Give the portion size, either in grams or as a small or large bowl.