Event Information

Burmese food writer MiMi Aye will explain to you all the delights of Burmese tofu and demonstrate three dishes – Tohu Thoke (a salad), Tohu Nway (a noodle dish) and Tohu Kyaw (fritters). MiMi will be joined in the workshop by Nicola Miller, winner of the GFW Online Food Writing Award (sponsored by Peter's Yard) for 2020, who will be asking lots of questions on our behalf as MiMi cooks and chats.

 
Growing up in the UK, MiMi never understood why tofu was almost a dirty word until she discovered that Burmese tofu is quite different from what most people are used to. It’s versatile enough to be used as a topping for noodles before it’s even set, in salads and in stir-fries in its set form, and as fritters to create the most moreish snack. This is how the Burmese like to cook – whether creating something unique or their take on a dish from one of their neighbours such as China or India, they pride themselves on creativity and making the most of what they have.
 
If there’s one more thing to know about Burmese food, it’s that the Burmese adore texture almost as much as flavour. Burmese tofu fritters in particular are a brilliant showcase for both attributes - they’re crisp on the outside, soft and meltingly fluffy on the inside, and so tasty that any dipping sauce serves to enhance rather than disguise.
 
British-born to Burmese parents, MiMi Aye has spent her whole life soaking up Burmese food, language, and culture through numerous trips to see family and friends back home, as well as in the UK. She is the writer of meemalee.net, founder of supper club and online community Burmese Food & Beyond, and author of NOODLE! 100 Great Recipes and MANDALAY: Recipes & Tales from a Burmese Kitchen, both published by Bloomsbury Absolute.