page_title: Burmese tofu
section_title: Varieties and etymology
hierarchical_section_title: Burmese tofu / Varieties and etymology
caption_attribution_description: English: To hpu gyauk - Shan tofu crackers for deep frying, sold in bundles at the market in Pyin U Lwin, Myanmar.
context_page_description: Burmese tofu is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. 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 processed flour. In this process, dried chickpeas are soaked overnight. Once the peas have been re-hydrated, they are pureed in a food processor with some of the liquid used to soak the peas, then allowed to set for a couple of hours. Much of the top layer of clear liquid is then 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, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying.
context_section_description: Pè bya (ပဲပြား, literally flat peas) refers to Chinese tofu and is translated into 'beancurd' in English in Myanmar. Stinky tofu or the fermented form of tofu, however, is called si to hpu, probably a version of the Chinese word chòu dòufu.
  Won ta hpo is the yellow form of tofu made from yellow split peas or zadaw bè in Shan State.
  To hpu gyauk or dried tofu is yellow tofu sliced into a long thin rectangular form and dried in the sun. They are similar to fish or prawn crackers and sold in bundles.
  To hpu made from chickpea (kala bè) flour or pè hmont is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
  Hsan ta hpo is still mainly confined to Shan regions, made from rice flour called hsan hmont or mont hmont, and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.
  There is no /f/ (as in "French") in the Burmese language; hence, /pʰ/ (as in the word "pot") is used in to hpu, the Burmese version of "tofu".
caption: To hpu gyauk (Burmese tofu crackers) are sold in bundles  ready for deep frying.
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