Shan tofu (often called Burmese tofu internationally) is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume water heat. This tofu comes from the Shan people of Myanmar, where it’s traditionally made from chickpeas, and called Shan tofu. Over time, it spread throughout the country and became known as Burmese tofu. It crossed borders to neighboring Yunnan, China where yellow peas are used. But the same technique can be applied to any bean or lentil, making

Myanmar rural life; Amazing Myanmar Myanmar, nestled in Southeast Asia, boasts a rich tapestry of rural life shaped by traditions and the warmth of its people. In the heart of the countryside, the agrarian rhythm dictates daily life. Rice paddies stretch like golden carpets, reflecting the diligence of Myanmar's farmers who tend to the fields with a harmonious blend of tradition and modernity. Village life, centered around tight-knit communities, resonates with the laughter of children playing t