About This Dish
A comforting Shan specialty, Tofu Nway (literally "warm tofu") features a creamy, thick porridge made from chickpea flour poured over thin rice noodles. Unlike firm tofu, this is served in its liquid, silky state. It is rich, savory, and often topped with chili oil and nuts for a perfect contrast in textures.
How to Eat This Properly
Give it a gentle stir to mix the creamy tofu with the noodles and seasonings. The key is to balance the richness with acidity and spice — add a splash of Shan vinegar and plenty of chili oil. It is best eaten immediately while the tofu is still hot and fluid.
Ingredients
Where to Find It
Most authentic in Shan State (Taunggyi, Inle), but widely available in Yangon and Mandalay at Shan noodle shops. Look for large pots of thick, yellow liquid at breakfast stalls.
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