This tasty tohu gyet/kyet or Burmese Shan tofu curry is a traditional Burmese dish. It is often considered a dish that poorer people will eat as the richer people have curries with animal protein. Regardless, I think it’s pretty clever that they came up with a non-animal alternative that is just as high in protein.
This Shan tofu curry is a very simple recipe that starts with a onion-garlic-tomato base. The spice comes from chilli powder and whole green chillies. It is then finished with a sprinkle of garam masala and some coriander. The chickpea tofu cubes become creamy as they cook and thicken the sauce. I am always surprised that such a quick preparation can result in so much flavour.
Burmese Shan tofu originated from the Shan people. Although it is called tofu, it has nothing at all to do with Chinese tofu. Instead of soybeans, this Burmese tofu is made from besan or chickpea flour. The flour is cooked with water into a thick paste and then left to set. For instructions on how to make the tofu, please see my previous post Tohu Thoke (Burmese Shan Tofu Salad). You can also watch this Youtube video by a Burmese creator.
- For this recipe, I used half the block of tofu that I made using the recipe linked above.
- Don’t cook the chickpea tofu cubes for too long or they will become too mushy.
- If your green chillies are too long you can slice them diagonally.
- Adjust the spice level to suit you, this dish is considered mild spicy.