Burmese Tofu Over Zucchini Spirals & Thai Basil Pesto

This is a delicious dish to make that’s light, fl avorful, and refreshing when it’s hot. Soy-free Burmese tofu (made with chickpea fl our) and fresh veggies bring new tastes to your palate and plenty of nutrients to fuel your summer adventures.

Prep Time: 30 minutes Makes 2 Servings

Salad Ingredients:

❑ 1 large zucchini (spiralized)

❑ 1 cup Burmese tofu

❑ 1 to 2 Tbsp Thai basil pesto (as needed)

❑ 2 Tbsp roasted peanuts (coarsely crushed)

❑ Pinch of salt

Garnish: ❑ Few green onion ❑ Few dill leaves

Salad Method:

Place all the ingredients in a bowl, add pesto, and gently mix to combine. Transfer to a serving platter and garnish with crushed peanuts, green onion, and dill leaves. Serve immediately.

Thai Basil Peanut Pesto Ingredients:

❑ ½ cup Thai basil (tightly packed)

❑ ½ cup cilantro (tightly packed)

❑ ¼ cup peanuts (roasted)

❑ ¼ cup oil (fl avorless)

❑ 1 inch piece ginger

❑ 2 cloves garlic

❑ 1 Thai green chili

❑ ½ Tbsp soy sauce

❑ Lemon juice from ½ lemon

❑ 1 Tbsp brown sugar

❑ ½ tsp kosher salt

Thai Basil Peanut Pesto Method:

Place all of the ingredients in a food processor until coarsely combined. It can be stored in an airtight container in the refrigerator for up to 10 days.

Burmese Tofu Ingredients (about 3 cups):

❑ 1 cup garbanzo bean fl our

❑ 2 cups water

❑ 1 tsp salt

❑ ¼ tsp turmeric

Burmese Tofu Method:

Grease an 8x8 square pan with oil.

In a bowl mix fl \our, water, salt, and turmeric. Use an electric beater to make it smooth.

Transfer to a saucepan and cook over low heat for about 8 to 10 mins, stirring continuously with a small whisk. The mixture will start to thicken and start to coat the bottom of the pan when it’s done. Taste to see if the garbanzo fl our is cooked and no longer tastes raw. If needed, cook a little longer.

Immediately transfer the mixture to the greased pan, and give it a good tap to spread it. Refrigerate at least for an hour. Invert the pan and cut them into cubes. It makes about 3 cups, which you can store for up to 3 or 4 days in the refrigerator.

Pavithra Elangovan is a recipe developer, food stylist/photographer, and is the creator behind the popular Instagram page, @dishesfrommykitchen. With an emphasis on health and wellness, she creates recipes that emphasize flavor while preserving the natural nutrition of ingredients. She also is the creator/owner of her blog Dishesfrommykitchen.com, a food blog with an immense repository of tried and tested recipes, featuring many cuisines.