Burmese "Tofu" Saag, Colorful Barley, and Grated Jicama Salad

Burmese Tofu Recipe (Chickpea Tofu):

Soak 125 grams (3/4 cup) of chickpeas overnight, then drain and rinse.

Blend iwith 1 ½ to 2 cups water to a smooth consistency, flavor with salt and spices of your choice. I added salt and pepper.

Cook in a pan (medium high to medium low flame) it thickens, then transfer to a glass container or a small baking dish.

Chill in the fridge for 2 hours. Slide it off onto your cutting board and slice it to preferred shape.

Air fry @ 380 F for 10 minutes, flip and air fry for another ten minutes.

NOTE: Substitute Mung beans or Lentils in place of Chick peas.

Saag (Pureed Spinach):

12 ounce bag of frozen spinach

¼ tsp ground cumin

¼ tsp ground white pepper

Salt to taste

Cook the spinach with spices on stove top at medium low heat for 10-15 minutes or until soft. Set aside to cool for 10 minutes.

Puree the spinach using an immersion blender.

Add air fried Burmese Tofu. Voila, Burmese Tofu Saag is ready.

Colorful Barley:

Basically followed Colorful Rice Recipe from Anne Pompa’s demo cookbook (Page 8). In place of brown rice, I used hulled Barley and added corn & colorful sweet peppers.

Jicama Salad:

Peel and grate Jicama. Add 2 Tbsp of lemon juice, salt and white pepper to taste. Garnish with freshly chopped cilantro (optional).