Tofu Nway


A brand new, and super delicious, way to look at tofu



If you love chickpeas and tofu, now it’s the time to try something unique! Burmese tofu nway is a classic breakfast dish in Myanmar in which soybeans are replaced by chickpea flour. When Ivy from Yangon shared this recipe, she pointed out that this delicious delicacy genuinely represents her country’s food. It is considered a traditional breakfast in every Burmese household, so it’s absolutely worth trying. 

So, this dish is like a flavor party in your mouth! First up, you’ve got the chickpea paste, giving it that creamy goodness. Then, there are the rice noodles to hold everything together. And let’s not forget the show’s star – the chicken curry, bringing the savory vibes. Once the three components are ready, you top it off with a splash of soy sauce, some crushed peanuts for that satisfying crunch, and a pinch of fried garlic or onion to keep things spicy and interesting. If you want to take the Burmese tofu nway to the next level, you can toss in some chili flakes for a  spicy kick. You will see, it’s kind of like tasting an adventure in your mouth! 

The tofu is the breakfast champion you can find in almost every tea house and city across Myanmar. It’s the go-to quick and simple meal Burmese people grab before a busy school or work day. But here’s the cool part – people use it on special occasions as well, so it’s quite important.  

According to Ivy, the magic of Burmese cuisine is the foreign influences from all around the world, but they have a fantastic way of making them their own. Once I tried Burmese tofu Nway, I realized what she was talking about. The taste of the chickpea tofu sauce is quite simple, yet it is authentic in its own way, providing you with flavors you have never tried before. I strongly suggest you give yourself the pleasure of trying something that will steal your heart!

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For tofu

  • 400 g chickpea flour
  • ¼ tsp turmeric

For the base and toppings

  • cooked rice noodles
  • pre-made chicken curry or vegetable, tofu, etc.
  • fried garlic
  • sweet soy sauce
  • unsalted peanuts roasted and crushed
  • lime wedges
  • green onions chopped
  • anything else you'd like!


Make the tofu

  • In a large bowl, whisk the chickpea flour, turmeric, and 1 liter cold water together until smooth. Leave to settle overnight.
  • The next day, ladle the liquid from the top of the chickpea mixture into a large pan. Put over a low heat and cook for 15 minutes, stirring or whisking so it doesn’t go lumpy. Now begin to add a few tablespoons of the remaining chickpea mixture every 2 minutes for the next 15 minutes, whisking or stirring often, until all the mixture is incorporated. The liquid will get thicker and thicker.

To assemble

  • Divide the noodles among soup bowls. Ladle the chickpea mixture over the noodles, then top with the chicken curry. Top each bowl with the remaining garnishes. Stir it up and enjoy!


Recipe inspired by Olive Magazine
Course: Dinner
Region: Asia
Keyword: Comfort food


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