Tohu: The Hidden Gem of Burmese Cuisine

Tohu is a vegan dish made from chickpeas, often referred to as 'chickpea tofu' due to its similarity in texture to soy tofu. It has been a staple in Burmese cooking for centuries, particularly in regions like Shan State. Its production dates back to ancient times, reflecting the resourcefulness and creativity of Burmese people in utilising local ingredients.

The most unique thing about Tohu is its versatility—it’s a vegan, gluten-free, and protein-rich alternative that can be consumed in several ways. Whether one wants to steam it, fry it, or simply flavour it with spices and add it to salads, Tohu can be customised to suit individual preferences. 

The Art Of Making Tohu

The process of preparing Tohu is fairly simple. The chickpeas are soaked and left overnight to soften and then blended into a fine paste the next day. After a smooth consistency has been achieved, the paste is cooked through with turmeric, salt, and water. 

To get the desired silky texture, Tohu is cooked gently on a very low heat. If done right, the dish will have a velvety smooth texture with a distinct bite that Tohu is popular for.

Tohu in Burmese Culture: More Than Just A Dish

Culturally, Tohu is often associated with rural communities and has long been a common everyday food due to its nutritional value and versatility. It’s commonly prepared in simple, home-cooked meals, often seasoned with local spices and paired with rice or vegetables. 

However, Tohu also holds special significance during festivals and celebrations, where it’s often elevated with more elaborate seasonings and ingredients to create richer, more indulgent versions. Co-founder Ankit Gupta shares, “At Burma Burma, we celebrate both its everyday and special-occasion uses, offering Tohu dishes that honour its cultural roots while bringing a modern flair to the table.”

Tohu embodies the essence of Burmese cuisine—simple yet deeply flavourful, with a focus on balancing textures and bold flavours. Gupta grew up with Tohu being a part of his family gatherings, celebrations, and everyday life. His grandmother used to prepare Tohu in traditional ways—steamed, fried, or mixed into simple yet flavourful dishes. 

“One of my earliest food memories is tied to Tohu, or chickpea tofu, from my childhood in Burma,” he says, “I still remember sitting in our family kitchen, watching her carefully season the Tohu with turmeric, garlic, and spices, turning it into something that was both nourishing and comforting.”

Tohu In India: A Fusion Of Flavours

The reason behind including Tohu in the menu at Burma Burma was its rich cultural heritage and the unique role it plays in Burmese cuisine. Gupta explains, “By incorporating Tohu, we aim to bring a taste of Burma’s rich culinary heritage while celebrating its significance in both everyday meals and special occasions.” The menu at Burma Burma features 3 delectable Tohu-forward dishes that showcase the versatility of the ingredient, offering a unique combination of earthy flavours, spices, and distinctly Burmese textures. 

The first dish is Tohu Hincho, a comforting soup prepared with black sesame, fried Tohu cubes, and a gentle base of chickpeas. For starters, Burma Burma offers Chilli Tangy Chickpea Tohu, a popular finger-sized Tohu dish cooked in a tangy sauce with hints of bold spices. This guest favourite is followed by Tohu Mok Palata, also known as Tohu Mash, which is made with juliennes, shredded Tohu, and a tomato-based gravy, served with a flaky palata (a flaky bread). 

Gupta talks about the changes made in authentic Burmese dishes to make them palatable for Indian diners, saying, “To suit their tastes, we have made subtle adjustments—primarily balancing the spice levels and adding ingredients like roasted chillies, tamarind, and tangy sauces, which are common in Indian cuisine.” These minor tweaks to traditional preparations enhance the flavours while ensuring that the essence of Burmese Tohu remains intact.

Tohu, for Gupta, was about more than just the taste—it was the process, the stories, and the connection it provided to his cultural roots. “When I founded Burma Burma, I wanted to bring back that sense of tradition while introducing Tohu to a broader audience, highlighting its role as both a staple and a symbol of our rich culinary heritage,” states Gupta. To him, Tohu represents not just a dish, but the vibrant food culture of Burma that he is passionate about sharing in India.