I've had the image of a black nigiri on my mind for some time. It's been sitting there in my list of ideas for months couldn't think of anything original to top it off with. Then a little while ago i found out about Burmese tofu or \"Shan tofu\" and i went THAT! THAT'S what i need sitting on my black rice! Then voilà the burmese tofu nigiri was born.
It was going to be GLORIOUS.
Yellow on black rice needed to make it happen!
Burmese tofu is actually not really tofu i know that's confusing... it was for me too. At first i just thought it was tofu blended with turmeric. Burmese tofu is chickpea based! The cool thing about it is that it literally takes 10 minutes to make and 1 hour to set. It's a great soy-free alternative or if you're just looking to change things up. The texture is somewhat similar and hey...
I bought Chickpea flour for the first time around xmas wasn't sure what i was going to use it for. I just liked the idea of getting a type of flour i'd never used before best way to learn right? The chickpea tofu recipe i saw online best way to learn right? The chickpea tofu recipe i saw online it was a rewrite though. The original recipe I believe was sourced from a book called The Burmese kitchen - recipes from the golden land by Aung Thein.
This recipe will use up about half of it which means you'll have a whole other half to use in other meals :D.
At first i was maybe going to serve it over the rice as is no sauce. But then i remembered the mock eel i made a few months ago the sauce that is typically served over eel kabayaki is a caramelly and sweet sauce that i thought would fit PERFECTLY over this. So once again i made a mess dirtied more dishes... (whined a little) and made a batch!
Most japanese sauces are easy to make and usually require around 3-4 ingredients. These almost always include soy sauce, sake, mirin, or rice vinegar.