Unique to Myanmar and not like any tofu you’ve had before. Shan tofu, which we produce in-house with rendered split peas which form a silky-smooth liquid which sets overnight, can be eaten off the block in salads or sliced and fried. When fried it forms a crunchy coating whilst remaining soft and smooth within. In salads it’s often mixed with fresh and fried shallots, cabbage, coriander and finished with a tamarind-based dressing. Recipe coming soon.