Category: Recipes

Burmese Tofu

I like tofu but due to my thyroid disease I’m supposed to avoid soy as it is a big “trigger food”. I found a recipe for chickpea tofu, also known as Burmese Tofu, and decided to give it a try. It’s really easy to make and the taste is very mild but good. I made a batch and used it to make Sesame Tofu.

Ingredients

  • 3 cups water, divided
  • 1 cup chickpea flour
  • 1 tsp fine sea salt
  • 1/4 tsp ground tumeric

Mix chickpea flour, salt, and tumeric with 1 1/2 cups of water. In a saucepan, bring the remaining 1 1/2 cups of water to a boil. Reduce heat to medium and add the chickpea mixture, mix constantly until thickened and glossy (this took me about 6 minutes).

Pour into a greased 8×8″ pan and let cool to room temperature (this took about 1-2 hours).

If you prefer firmer tofu, carefully remove from pan and place tofu between a few layers of paper towels (I did 3 towels on the bottom and 2 on top). Place a heavy pan or pot on top (not so heavy that it squashes the tofu but enough to add a little pressure). Allow to sit and drain for 2-4 hours. You may need to change the towels about halfway through. The longer it drains the firmer the tofu will become.

Prior to mixing the tofu with the sesame sauce and broccoli, I baked the diced pieces in the oven for about 40 minutes (turning the pieces over after 20 minutes). I lightly coated them in sesame oil and tossed in cornflour. However, I didn’t cut the pieces small enough though so not all of them firmed up. I think if you cut the pieces into dice-size pieces vs “bite size” pieces they’d crisp up nicer.

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Homemade Corned Beef Hash

We had a lot of leftover corned beef from St Patrick’s Day so I decided to try making homemade corned beef hash. I like the canned stuff (Melissa says it looks and smells like dog food) but always wanted to try making it myself (because who doesn’t prefer fresh to canned foods). So I figured now was the perfect time.

Jessi’s Corned Beef Hash

  • About 2lbs leftover corned beef, cubed into small bite-size pieces
  • 4-5 medium sized potatoes (I used red and yellow but sweet would also be really good), cubed into bite size pieces
  • 1 small onion (or more if you like onion)
  • 1 1/2 tsp minced garlic
  • Olive Oil
  • A pinch or two of basil
  • About 1/2 tsp of smoked Paprika
  • A pinch or two of parsley
  • 2-3 pinches of salt (or more to taste)
  • A pinch of black pepper

On medium heat, cook onions in olive oil until soft. Add garlic and potatoes (and olive oil if the pan is getting dry) and cook until potatoes begin to soften and brown. Add corned beef, spices, and salt. Stir and cook on low until corned beef is hot.

I served mine with fried eggs on top and homemade biscuits (those will be on the next post). You could also cook it all in a cast iron or oven safe pan, crack a few eggs on top, and cook in the oven until whites are done. You could also use different potatoes, add peppers, try different spices…it’s a pretty easy and versatile dish. Next time I make it I’m going to use sweet potatoes.

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