Burmese Tofu Curry

Ingredients

• 1 block Firm Tofu
• 1 can Coconut Milk
• 1 can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 2 tbsp Vegetable Oil
• 1 tbsp Soy Sauce

Instructions

1. 1Press the 1 block of firm tofu to remove excess water for at least 15 minutes. Once pressed, cut the tofu into 3/4-inch (2 cm) cubes and set aside.
2. 2Place a large heavy-bottomed pot over medium heat (approximately 300-325°F / 150-163°C). Add the 2 tablespoons of vegetable oil and allow it to heat for 1 minute until it shimmers slightly.
3. 3Peel and finely dice the 1 medium onion. Add the diced onion to the hot oil and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and becomes translucent.
4. 4Peel and mince the 3 cloves of garlic. Peel and grate the 1 inch of ginger. Add the minced garlic and grated ginger to the pot with the softened onion and cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
5. 5Stir in the 1 teaspoon of turmeric powder and the 1/4 teaspoon of chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Pour in the 1 can of diced tomatoes (undrained) and the 1 can of coconut milk. Stir well to combine all ingredients, then increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a gentle simmer, where small bubbles just begin to break the surface.
7. 7Gently add the prepared 1 block of tofu cubes and the 1 tablespoon of soy sauce to the simmering curry. Reduce the heat to low (approximately 200-225°F / 93-107°C) to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally, allowing the flavors to meld and the tofu to absorb the sauce.
8. 8Remove the pot from the heat. Serve the Burmese Tofu Curry immediately, accompanied by rice.

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