Tohu Thoke Recipes

TOHU THOKE

Steps:

• Make the chickpea ''tofu.'' In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter. (Pass through a strainer if it's lumpy.) Let rest 10 minutes.
• Pour half the mixture into a deep-sided sauté pan, and place over medium heat. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula. When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes. Stir in the oil. Turn heat to high, and stir, until the mixture steams, 1 more minute. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
• Let cool until firm enough to slice, and cut into bite-size strips. (This is best served at room temperature the day it's made; it gets stiffer after refrigeration.) Dress just before serving.
• Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.
• Combine the tamarind liquid with the salt, Sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, Sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.
• Make the salad. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile. Top with crispy shallots and garlic, and serve immediately.

CHICKEN MAFE

Steps:

• Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
• Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
• Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.