Shan Yellow Split Pea Tofu by Lahpet Restaurant
Lahpet is one of London’s only restaurants to specialise in authentic Burmese cooking. It has been popularising the flavours of Myanmar by offering regional specialities and Burmese staple dishes with a touch of refinement and contemporary flair.
Thanks to Chef Zaw Mahesh from restaurant Lahpet for this recipe
INGREDIENTS
1.5kg UK grown Yellow Split Peas
2kg Purified Water
20g Vegetable bouillon
30g cornflour
3g turmeric
25g fine salt
300g Garlic oil
METHOD
Soak the peas in a large container with plenty of room-temp water overnight.
*Important step* Very gently pour off the soaking water till it is level with the soaked peas then top up with the 2lt of purified water. Blend the peas until very fine, then pass off the liquid through a fine chinois, pressing with a ladle until most of the liquid is out but keep the pea mix moist - place this ground up split pea into a container, it can be mixed with herbs and spices to make a split pea fritter (like a Burmese Falafel) this can be fried as a nibble.
Pour the split pea liquid into a stainless steel pan and place all the remaining ingredients into the liquid and blend again till smooth.
Lightly oil a ½ 150mm deep gastro tray
Place the pan on the stove on medium-high heat and stir with a whisk continuously for 10-15 minutes so the starch does not burn on the bottom. DO NOT LEAVE FOR ANY PERIOD OF TIME! When bubbles appear on top, start to whisk more vigorously till you get to a thick silky texture around 70⁰C, do not let it get too thick and stodgy.
Immediately pour the mix into the greased tray and cover with greaseproof before chilling to set.
Blast chill the mix to 4⁰C within a 90 minute period.
When cold, the tofu can be turned out and sliced into shapes before frying, the ideal finished texture should be like a stiff jelly with some movement. It does take a good eye and practice to get perfect every time. You can change oil flavours for your own twist