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Tofu Nway

Name: Tofu Nway
Cuisine: Burmese (Myanmar)
Ingredients: 1 cup chickpea flour; 3 cups water; 3 cloves, minced garlic; 2 tablespoons vegetable oil; 1/2 teaspoon turmeric powder; 1 teaspoon chili flakes; 2 tablespoons, chopped fresh coriander leaves; to taste salt; 2 tablespoons fried garlic chips

Tofu Nway is a warm, savory Burmese snack or breakfast dish made from soft chickpea tofu served in a flavorful broth with garlic oil, coriander, and chili. It is beloved for its comforting texture and rich, aromatic flavors, often enjoyed as a nourishing start to the day or a satisfying street food.

9 ingredients

savoryspicyearthyaromaticrich

Culinary DNA Preview

Burmese (Myanmar)85%

Indigenous15%

Ingredients

chickpea flour
1 cup
water
3 cups
garlic
3 cloves, minced
vegetable oil
2 tablespoons
turmeric powder
1/2 teaspoon
chili flakes
1 teaspoon
fresh coriander leaves
2 tablespoons, chopped
salt
to taste
fried garlic chips
2 tablespoons

Method

Steps not available

Origin Story

Tofu Nway originates from Myanmar, where chickpea tofu is a traditional ingredient distinct from soy tofu, reflecting local agricultural practices and culinary preferences. The dish has been a staple in Burmese households and street stalls for generations, highlighting regional use of chickpeas and spices.

Culinary DNA

Ingredient ancestry breakdown

Burmese (Myanmar)85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

whisking stirring frying steaming

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