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	<title>Translations:Tofu/69/en - Revision history</title>
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		<title>FuzzyBot: Importing a new version from external source</title>
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		<summary type="html">&lt;p&gt;Importing a new version from external source&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;==== Chickpea tofu ====&lt;br /&gt;
{{Main|Burmese tofu}}&lt;br /&gt;
[[Burmese tofu]] (&amp;#039;&amp;#039;to hpu&amp;#039;&amp;#039; in [[Burmese language|Burmese]]) is a legume product made from &amp;#039;&amp;#039;[[Gram flour|besan]]&amp;#039;&amp;#039; ([[Chickpea|&amp;#039;&amp;#039;chana dal&amp;#039;&amp;#039;]]) flour; the [[Shan people|Shan]] variety uses [[pigeon pea|yellow split pea]] flour instead. Both types are yellow in color and generally found only in [[Myanmar]], and Yunnan province of China, though the [[Bamar|Burman]] variety is also available in some overseas restaurants serving [[Cuisine of Myanmar|Burmese cuisine]]. The term is believed to be derived from Dou Fen (bean Jelly) from Chinese and it was adopted to Burmese cuisine through Shan people ( Dai people of Yunnan) . Burmese tofu may be fried as fritters cut into rectangular or triangular shapes.&lt;/div&gt;</summary>
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