Try this Vegan Crack Chilli Tofu Noodle Bowl and you’ll be hooked for good.
Burmese tofu is a food of shan orgin, made from water and flour ground from yellow split peas and Burmese version of chickpea flour . The flour is mixed with water , Turmeric and a little salt and heated , stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It can also be made using dried chickpea instead of process flour. In this process dried chickpeas are soaked overnight. Once the peas have been re-hydrated they are pureed in a food processor which some liquid used to soak the peas , then allowed to set for a couple of hours . Much of the top layer of clear liquid is skimmed off and the remaining Puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour . It is matte yellow in colour , jelly – like but firm in. Consistency, does not crumble when cut or sliced.
The below link has the recipe of Tofu Noodles.
foodology 