What's for Dinner: Mongolian Noodles with Burmese Tofu | V, SF

This was my first time making Burmese (soy-free) tofu. Either I made it wrong, or it's going to take some getting used to. It's a little mushier than soy tofu, but it has a nice flavor.

To try it out, I paired it with my Mongolian noodles recipe from my cookbook (subbing coconut aminos for the soy sauce) and did a basic dry-fry with a marinade.

Maybe Burmese tofu isn't meant for marinades, or maybe it's just naturally a little mushy. I'll try again and we'll see.

The overall taste, however, was pretty yummy. Now to get the texture right!