I know I could find out more with some research, and it may be a stretch, but I thought some of you might easily have some info for me. Thx much!
In " A Thousand Funks and Flavors", by Francis Lam, The NYTimes recently had a Sunday magazine article and recipe for a Myanmar/Burmese 'Tofu Salad' /'tohu thoke' made with a besan cake (besan and water) for the tofu. As usual with unique techniques for making certain foods, I find this fascinating.
Does anyone know the history of this--Indian monks traveling through SE Asia? Besan 'tofu' not dependant on refrigeration like soybean tofu is? Does the general populace of which countries eat this 'tofu'? Is it as nutritious as soybean tofu? Were you raised eating it?
Thx much for your info!
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