I feel like a lucky explorer today, and I’ll tell you why. It’s because I was flipping thru a new cookbook (a gift from Sis & The Guitar Man) and found a certain recipe, had a light-bulb-moment and made way to the kitchen, a whisk and a good dose of inspiration in hand. A couple days and several recipes later, I was feeling downright smug. “This stuff is so simple, so versatile, so delicious!”, I thought, and did a quick little jig before J could see me (I try to spread out the instances he catches me dancing or singing to myself in the kitchen, it maintains the illusion his wife has some tiny sliver of poise).
Before I get ahead of myself, I should explain what this recipe is for, right? Well, it’s not the Shmoo… its tofu. No, don’t leave yet! Let me finish, I promise its not what you’re thinking. No complex ingredient lists (coagulants? NO!), no special presses…. and no soy. What’s that? You read that right. This is Shan tofu. A chickpea version from Burma that has somehow escaped my notice until now.